750- White Sauce Spaghetti / معكرونة بالصلصة البيضاء

Oct 10, 2019 | Desserts

Prep time :

15 minutes

Cook time :

15 minutes

Serves :

6 people

Complexity :


Ingredients :

500 grams (17.6 oz) spaghetti n°7

Garlic confit:
8 garlic cloves
Olive oil

White sauce:
500 grams (17.6 oz) chicken breast
4 teaspoons lemon zest
4 tablespoons lemon juice
300 grams (10.5 oz) fresh Paris mushrooms
1 big onion
5 tablespoons olive oil
900 milliliters (3 3/4 cups) water
80 grams (2.8 oz) butter
3 tablespoons flour
2 tablespoons cornstarch
8 tablespoons heavy cream
Salt and pepper, to taste

To serve:
Some basil leaves
Parmesan powder

Directions :

Garlic confit:
1- In a small saucepan, place 8 unpeeled garlic cloves in olive oil. The oil must cover the garlic completely.
2- Cook on very low heat for 8 minutes without boiling the oil. Let the garlic cool in the oil for at least 15 minutes.
3- Remove the cloves of garlic from the oil, peel them and slice them roughly. Set aside.

White Sauce Chicken Mushroom:
1- Cut the chicken into small cubes, and put them in a bowl.
2- Add 2 tablespoons of olive oil, salt, and lemon juice and zest. Let the chicken marinate for at least 30 minutes.
3- Using a damp paper towel, clean the mushrooms then peel and slice them.
4- Finely chop the onion.
5- In a pan over medium heat, put a tablespoon of olive oil. Cook the mushrooms for 5 minutes with a pinch of salt. Remove from the pan and set aside.
6- In the same pan, cook the chicken with a tablespoon of olive oil until it becomes golden. Deglaze with a drizzle of lemon juice at the end of cooking. Remove from the pan and set aside.
7- In the same pan, place the onion and garlic confit and add 1 tablespoon of olive oil if necessary. Add salt and pepper.
8- Add a glass of water and bring to a boil to make a broth.
9- In a saucepan, melt the butter over very low heat. Add flour and cornstarch while stirring with a spatula for 30 seconds. Turn off the heat.
10- Add the broth little by little while mixing with a whisk. Turn on the heat and continue mixing until the sauce thickens.
11- Add the heavy cream to the sauce and cook for 2 minutes over low heat while mixing with the whisk.
12- Remove the sauce from the heat then add the mushrooms and the chicken. Mix.

Final steps:
1- In a pot, bring the water to a boil, add a pinch of salt. Cook the pasta according to the cooking time indicated on the packaging. Drain the pasta and put it back in the pot
2- Pour the desired amount of sauce on the pasta and mix. You can preserve the rest of the sauce in the fridge for 3 days.
3- Plate the pasta and add parmesan and some basil leaves.

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