Roast Chicken And Mushroom Spaghetti – a delicious recipe with chicken, vegetable oil, onion, mushrooms, heavy cream, chili powder. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
If the chicken and juices are very cold, heat for 2 minutes in the microwave. This will make it easier to shred the meat from the bones.
2
Remove the bones by hand and shred the chicken. Set aside.
3
Finely slice the onions and mushrooms. Set aside.
4
Heat a drizzle of oil in a heavy-bottomed pan. Add the onion and mushrooms and fry gently until soft.
5
Add the chicken and stir in the meat juices. Cook gently for 5 minutes.
6
Add the chili powder and cream. Adjust the seasoning and continue to cook for a few more minutes.
7
Bring to the boil 1 1/2 liter of water with a pinch of salt. Add the spaghetti and cook for about 8 to 10 minutes.
8
Chop the coriander and set aside.
9
Serve the pasta, covered with sauce and sprinkled with coriander.
310
kcal
Calories
21
g
Fat
5
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 9/16 pound roast chicken shredded, with meat juices, vegetable oil, 1/2 onion, 1 9/16 cups mushrooms, and more.
Yes, Roast Chicken And Mushroom Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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