Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients according to the list. If desired, the set of products can be changed. For example, use champignons or forest mushrooms as mushrooms, with the latter, the dish, of course, will turn out tastier and more fragrant. My chicken fillet, cut into cubes, wash the meat again and dry with paper towels.
Step 2:
My mushrooms, if they are large, cut the mushroom caps into several parts or cut them into cubes. If the forest mushrooms are fresh, then they need to be pre-boiled in salted water for about 30 minutes. I had frozen and pre–boiled wild ginger mushrooms. Onions are cleaned and cut into cubes or halves of rings.
Step 3:
Pour vegetable oil into the pan. Turn on the fire, heat up the oil. Put the cooked onions and mushrooms in the pan. Fry them on medium heat for about 10 minutes, stirring occasionally with a spatula so that the onion becomes transparent.
Step 4:
We send chicken meat to a frying pan with mushrooms and onions. Add spices to taste: salt and ground black pepper. Stir and fry them together for another 10 minutes.
Step 5:
In parallel, pour clean water into a saucepan, bring it to a boil, add a pinch of salt. We lay pasta –spaghetti. We cook them until al dente, usually about 8 minutes from the moment the water boils. We throw the spaghetti into a colander, let the water drain.
Step 6:
Pour cream into the pan (if desired, they can be replaced with sour cream diluted in water), mix the ingredients and simmer for a couple more minutes.
Step 7:
Then add the spaghetti. Stir and keep on fire for another five minutes. The sauce should thicken slightly. Grate the hard cheese on a grater. Half of the grated cheese is sent to a frying pan with spaghetti, chicken and mushrooms. Quickly mix and turn off the fire. The cheese should melt.
Step 8:
Lay out the dish on plates. Sprinkle the remains of grated cheese on top, decorate with basil leaves. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Forest mushrooms - 21 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Cheese "lo spalmino" - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Spaghetti - 338 kcal/100g
