- 1 large spaghetti squash
- 400 g cubed chicken breast meat (about two breasts)
- 500 mL (2 cups) 15% cooking cream
- 2 garlic cloves, smashed and finely chopped
- 1/2 white onion, finely diced
- 1 package oyster mushrooms
- 10 sage leaves, chopped
- 30 mL (2 tablespoons) Favuzzi extra-virgin olive oil
- A few cubes of feta cheese, to taste
- Favuzzi Porcini and salt, to taste
- Pepper, to taste
MUSHROOM CHICKEN
WITH SPAGHETTI SQUASH
SERVES 4
PREPARATION TIME - 45 MINUTES
CUT THE SQUASH IN HALF AND REMOVE THE SEEDS.
PLACE THE HALVES FACE DOWN ON A RIMMED
BAKING SHEET AND POUR 100 ML OF WATER AT THE
BOTTOM OF THE BAKING SHEET. BAKE IN THE OVEN
AT 350°F (180°C) FOR 30 TO 45 MINUTES, OR UNTIL
FLESH IS TENDER AND IS EASY TO BREAK OFF WITH A
SPOON. LEAVE TO COOL, THEN SPOON OUT ALL THE
SQUASH FLESH, PUT IN A BOWL AND SET ASIDE.
IN THE MEANTIME, HEAT THE OLIVE OIL IN A POT AND
SAUTÉ THE ONION UNTIL TRANSLUCENT. ADD THE
CHICKEN, THEN THE GARLIC AND THE MUSHROOMS.
COOK FOR 3 MINUTES. ADD THE CREAM, THE SAGE,
THE PORCINI SALT AND PEPPER TO TASTE, AND COOK
OVER LOW HEAT FOR 5 MINUTES.
JUST BEFORE SERVING, PLACE THE SPAGHETTI
SQUASH IN THE MIDDLE OF A PLATE, IN THE SHAPE
OF A NEST, AND FILL THE CENTER WITH A LADLE OF
CREAMY CHICKEN.
FA36
PORCINI & SALT
FAVUZZI
100 G
MER1
EXTRA-VIRGIN
OLIVE OIL
MERULA
500 ML
FAVUZ Z I.CO M / O CTO B ER 2 0 1 6 / PAG E 4 1