A huge pie, lighter and (slightly) less trouble than a lasagne, this is as satisfying as winter food gets. Even with top-notch chicken and heavy cream, it is hardly an expensive supper, and it feeds four generously (some of us went back for seconds).
Recipe information
Yield
enough for 4
Ingredients
Preparation
Step 1
Cook the spaghetti in deep, generously salted boiling water. Drain and set aside (a little olive oil will stop it sticking together). Preheat the oven to 350°F (180°C).
Step 2
Cut the mushrooms into quarters. Warm the oil and butter in a deep pan and add the mushrooms, letting them color nicely here and there. Add the cooked chicken, cut into large pieces, and then pour in the wine. Bring to the boil, scraping away at the sticky remains on the bottom of the pan; they will add much flavor to the sauce. Pour the cream into the pan, bring back to a boil, and turn off the heat.
Step 3
Wash the spinach and put it, still wet from rinsing, into a pan with a tight-fitting lid. Let it cook for a minute or two in its own steam, then drain, squeeze to remove excess water, and chop roughly.
Step 4
Fold the cooked spaghetti, mushroom and chicken sauce, and spinach together, then stir in two-thirds of the grated Parmesan and some salt and black pepper and spoon into a large baking dish. Scatter the remaining cheese on top and bake for thirty-five minutes, until crisp and golden.
