600 g chicken breast
1 piece of chicken broth
500 g spaghetti (al. Other pasta)
200 g mushrooms
1 piece of onion
3 cloves garlic
2 handfuls of parsley
2 PL oil
4 PL butter
3 PL plain flour
1 PL lemon juice
250 ml whipping cream
250 ml milk
100 g mozzarella
3 PL panko breadcrumbs (may not be)
to taste salt, ground black pepper
Cut the chicken breasts in half lengthwise, put them in a pot, pour water over them and cook them together with the broth until soft (about 15 to 20 minutes). Pour off (store 500 ml of broth), allow to cool and tear into smaller pieces.
Put the spaghetti in boiling, generously salted water and cook al dente. Drain the pasta, rinse with cold water and let it drip into the sieve.
Cut the mushrooms into slices, cut the onion into small pieces, squeeze the garlic and finely chop the parsley.
In a pot or large pan that can be placed in the oven, heat the oil, add the mushrooms and fry them until soft (about 3-4 minutes).
Then add the onion and fry the mushrooms together with the mushrooms for about five minutes.
Add garlic, fry for a minute and pick the mushrooms in a bowl.
Melt the butter in the same pot, dust it with plain flour and make a saucepan. Pour the bubbling mixture over with deferred broth (500 ml), add a tablespoon of lemon juice, salt, pepper and cook the béchamel while stirring constantly.
Finally, add cream and milk and mix well. We will taste and, if necessary, taste it.
Remove from the heat and mix the spaghetti, chicken, mushrooms and most of the venison into the prepared sauce (set aside a little to garnish). Sprinkle the top with grated mozzarella.
Cover the pot and place in an oven heated to 180 ° C for about 30 minutes. Then fold the lid, add the breadcrumbs and bake open for another 15 minutes.
Serve sprinkled with the remaining parsley.