About this recipe:This pasta dish is easy to make and tastes fantastic. Spaghetti is tossed with chicken and vegetables in a creamy cheese sauce. Enjoy with a side salad and crusty bread, if desired.
8 mini chicken fillets
salt and pepper to taste
50g fresh mushrooms, sliced
1 red pepper, chopped
1/2 yellow pepper, chopped
4 tablespoons plain flour
250ml chicken stock
250ml single cream
1 teaspoon garlic salt
ground black pepper to taste
55g grated Gruyere cheese
35g grated Parmesan cheese
4 tablespoons grated Parmesan cheese for topping (optional)
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Method Prep:20min › Cook:15min › Ready in:35min
In a large non-stick frying pan, saute the chicken. Season with salt and pepper to taste. Add the mushrooms, red pepper and yellow pepper; cook until vegetables are tender.
Cook the spaghetti according to packet's instructions. Drain and set aside.
In a large saucepan, melt the butter and blend in flour. Gradually stir in the chicken stock and single cream. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Gruyere and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.