Creamy Chicken Bacon and Mushroom Spaghetti Recipe
|Creamy Chicken Bacon and Mushroom Spaghetti|
Measurements are approximate as I just add things in by eye/taste.
I usually use breast chicken and cook it first and then set aside with any juices to add back in later; however, I roasted a 3kg chicken they day before and had a lot of left over chicken so it meant cooking was even easier as I used the leftover cooked chicken.
*Fry 200-300g of diced bacon in a large pot.
*After about 3 minutes add in 200-300g sliced mushrooms and cook until browned, about 5-6 minutes.
*Reduce heat to medium-low and add in about 3/4 of a diced onion (I use frozen diced onion because it’s quick and easy) and a tablespoon of minced garlic and cook until softened, about 2-3 minutes.
*Add about 600ml of cooking cream or thickened cream, approx a tablespoon of Massel chicken stock powder, salt and pepper, 30-60ml of water and shredded chicken (from a roasted chicken).
*Stir to combine.
*Simmer until slightly reduced.
*Add in a large handful or two of chopped parsley.
*Add in one packet of cooked spaghetti and combine the sauce and spaghetti.
Serve with some parmesan cheese and fresh parsley on top.