Chef Yoshimi Hidaka presents an exquisite Creamy Chicken and Mushroom Spaghetti, where the umami of mushrooms melts together with ground chicken. The rich flavor created by blanched tomatoes and fresh cream allows you to easily enjoy a professional taste at home. Please try it!
Ingredients
Main Ingredients (2 servings)
- Spaghettini 160g
- Shiitake Mushrooms 3 pcs
- Maitake Mushrooms 1/2 pack
- Shimeji Mushrooms 1/2 pack
- Tomatoes 2 pcs
- Ground Chicken 200g
- Heavy Cream 150cc
- Parmesan Cheese (to taste)
- Parsley (to taste)
Seasonings
- Salt and Pepper (to taste)
- Olive Oil (to taste)
- Butter (to taste)
Steps
- Blanch the 2 tomatoes by immersing them in hot water.
- Remove the stems from the 3 shiitake mushrooms and slice them thinly.
- Remove the base from the 1/2 pack shimeji mushrooms and break the 1/2 pack maitake mushrooms apart with your hands.
- Bring a large pot of water to a boil and start cooking the 160g spaghettini.
- Heat olive oil in a frying pan over medium heat. Add butter and the sliced mushrooms (shiitake, maitake, shimeji). Cook over high heat until the moisture evaporates and the mushrooms are fragrant. [Key Tip!] Ensure the mushrooms are well-browned without burning to bring out their aroma.
- Once the mushrooms are sautéed, add the 200g ground chicken. Break it apart to prevent clumping and brown it.
- Lightly season the ground chicken with salt and pepper.
- Finely chop the blanched tomatoes.
- Add the 150cc heavy cream and the chopped tomatoes to the sautéed chicken and mushrooms, and simmer.
- Adjust the overall taste of the sauce with salt and pepper.
- Add the cooked spaghettini to the sauce and toss briefly.
- Turn off the heat, add olive oil and Parmesan cheese, and mix.
- Plate the pasta and sprinkle with chopped parsley.
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