← Nouns Cooking · American

Ingredients

• 340 g spaghetti or linguine, broken in half
• 4 tbsp Butter, plus extra for the dish
• 1 Onion, finely chopped
• 225 g Mushrooms, sliced
• 2 cloves Garlic, minced
• 5 tbsp Plain (all-purpose) flour
• 120 ml dry white wine (or more stock)
• 500 ml chicken stock
• 375 ml Milk
• 120 ml Double (heavy) cream
• 1 tsp Dried thyme
• 1 pinch Nutmeg
• 1 tsp Salt
• ½ tsp Black pepper
• 75 g Parmesan, grated, divided
• 450 g cooked chicken, shredded
• 100 g frozen peas (optional)
• 30 g Panko breadcrumbs
• 1 tbsp Parsley, chopped

Method

1. Heat the oven to 190°C (170°C fan, 375°F) and butter a 23 x 33 cm baking dish. Cook the spaghetti in salted boiling water for 2 min less than the packet says, then drain.
2. Meanwhile, melt the butter in a large, deep pan over medium heat. Cook the onion and mushrooms for 6–8 min, until golden and the mushroom liquid has gone. Stir in the garlic for 30 seconds.
3. Sprinkle in the flour and stir for 1 minute. Pour in the wine and let it bubble for 1 minute, then slowly whisk in the stock, milk and cream. Simmer for 3–4 min, stirring, until smooth and thick enough to coat a spoon.
4. Season with the thyme, nutmeg, salt and pepper and stir in half the Parmesan. Fold in the spaghetti, chicken and peas.
5. Tip into the dish. Mix the panko with the rest of the Parmesan and scatter over the top.
6. Bake for 25–30 min, until bubbling at the edges and golden on top. Rest for 5 min, scatter with parsley and serve.

Tips

• Leftover Thanksgiving turkey is the traditional swap for the chicken.
• Assemble up to a day ahead and chill; add 10 min to the baking time from cold.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper Spend With Pennies RecipeTin Eats