Balsamic chestnut mushroom spaghetti


Cooking the chestnut mushroom in balsamic vinegar gives this spaghetti dish a fantastic flavour. This recipe serves 4 people, and is ready in just over half an hour.

35 minutes 4 people Main course
Balsamic chestnut mushroom spaghetti


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  • 6 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • Half a clove of garlic
  • 1 onion
  • 150 grams chicken breast
  • Small bunch of fresh parsley
  • 150 grams spaghetti
  • 250 grams chestnut mushrooms
  • A bunch of fresh chives
  • 40 grams Parmesan cheese
Balsamic chestnut mushroom spaghetti ingredients
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Kitchen equipment

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  • Chef's knife
  • Chopping board
  • Large saucepan
  • Large frying pan
  • Colander


35 minutes 4 people Main course

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Preparation – 10 minutes

Cut the chicken breast into small strips or cubes. Chop the onion and garlic as finely as possible. Cut the chestnut mushrooms into wedges. Finely chop the herbs. 

Balsamic chestnut mushroom spaghetti
Balsamic chestnut mushroom spaghetti

Finishing the balsamic chestnut mushroom spaghetti – 25 minutes

Bring a large saucepan of water to a boil. Heat 2 tablespoons of olive oil in a large frying pan and sauté the onion and garlic in it. Add the chicken pieces and half of the parsley and chives.

Add salt and pepper to taste. Sauté until the chicken is cooked. Meanwhile, cook the spaghetti in the large saucepan of boiling water. Remove the chicken from the frying pan, then add a dash of olive oil to the frying pan.

Sauté the quartered chestnut mushrooms for 5 minutes, then add the balsamic vinegar. Season with salt and pepper. Drain the cooked spaghetti.

Mix the chicken and mushrooms through the pasta, along with the remaining half of the parsley and chives.

Serve the balsamic chestnut mushroom spaghetti with grated Parmesan cheese, enjoy!

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