White Sauce Spaghetti / معكرونة بالصلصة البيضاء - CookingWithAlia - Episode 750

Do you have a family dinner planned this weekend and you are looking for a recipe that will please everyone? I got your back! How about this Spaghetti recipe with Chicken and Mushrooms that I have made in collaboration with Panzani Maroc ! The white sauce is super rich in flavors and it's different than the classic Bechamel sauce that everyone is used to make. Try it and let me know what you think!
RECIPE: http://bit.ly/2MyRneh

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.