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Chicken & Spaghetti Bake

I would use 200 grams Mature Cheddar instead of the Parmesan. Served with a green salad this would be a delicious meal.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Mixed
Servings 6 people

Ingredients
  

  • 500 grams spaghetti
  • 1 onion, sliced
  • olive oil
  • 4 chicken breasts, boneless and skinless, cubed
  • salt and pepper, to your liking
  • 2 cloves garlic, crushed and chopped
  • 1 CUP button mushrooms, heaping, sliced
  • 3/4 cup chicken stock, a bit over is good! Or use white wine
  • 2 cups cream
  • 100 grams Parmesan cheese, grated
  • 100 grams Cheddar cheese, grated
  • sprig fresh basil leaves, chopped

Instructions
 

  • Fry the onion in a splash of olive oil, season the chicken pieces with salt and pepper and brown them gently in the oil, add the garlic and fresh mushrooms, add the wine (stock) and turn the heat down, simmer gently until the chicken is cooked through and the wine (stock) has reduced a little.
  • Meanwhile, cook the spaghetti in plenty of boiling, salted water and then drain well.
  • Add the cream to the pan of chicken then bring to the boil and turn the heat off, season well with salt and pepper.
  • Add the drained spaghetti to the creamy chicken sauce and toss well, add the Parmesan cheese (or cheddar) and all of the basil and stir well.
  • Transfer to an ovenproof dish, sprinkle with cheddar cheese and bake in the oven until golden brown, bubbling and crisp.
  • Divide between your plates, drizzle with olive oil and sprinkle the rest of the cheese over before serving. Serve with a salad.

Notes

4 chicken breasts, in 4-6 portions, well within $1 per meal per person. Make the chicken stock yourself and you save even more.
This is a good dish to add broccoli and sliced carrot to and will not hurt the price that much but makes is healthier, or just serve as a side dish.
Provided courtesy of good friend, Denise Georgiades.
South Africa.