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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 180 C / Gas 4. Put a large pan of water on to boil, then add spaghetti and cook for 12 minutes.
Meanwhile, fry the chopped bacon in a wok or frying pan for 5 minutes. Add the chicken and red pepper to the pan with the bacon, and fry for about 5 minutes or until chicken is cooked.
Drain the spaghetti and add to the pan with the chicken mixture, and stir it all together. Place in an ovenproof dish.
To make the cheese sauce, melt the butter in a saucepan, then add the flour to make a roux, and cook for 2 minutes (sometimes more butter may be needed!). Add the milk and stock, bring to the boil stirring continuously until thickened. Once thickened add the cheese and stir in until it has melted. Pour cheese sauce over the spaghetti mixture.
Used different ingredients.
I read a review of this recipe which claimed it was very bland. Looking through the ingredients, I could see why... no seasoning, plain ingredients. So I set about spicing it up a bit.
Chopped chorizo added to the bacon created a woody flavour to the oil.I removed the bacon and chorizo then put the red pepper, a finely chopped onion and a couple of cloves (chopped) in to the same pan, frying until the onion is soft and clear.
I removed the onion then fired the chicken til slightly golden then put the bacon, chorizo, onion and garlic back in the pan.
Some celery salt and 'Italian herbs' - mostly basil and oregano. Then a little paprika. and tomato puree.
I grated a little parmesan into the cheese sauce.
Finally, over the top of the sauce I put breadcrumbs and paprika with some small knobs of stilton.
Over the top?? Nope. It was great! - 20 Jan 2010