Roast Chicken And Mushroom Spaghetti

1. 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. 2

   Remove the bones by hand and shred the chicken. Set aside.

3. 3

   Finely slice the onions and mushrooms. Set aside.

4. 4

   Heat a drizzle of oil in a heavy-bottomed pan. Add the onion and mushrooms and fry gently until soft.

5. 5

   Add the chicken and stir in the meat juices. Cook gently for 5 minutes.

6. 6

   Add the chili powder and cream. Adjust the seasoning and continue to cook for a few more minutes.

7. 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. 8

   Chop the coriander and set aside.

9. 9

   Serve the pasta, covered with sauce and sprinkled with coriander.

* Per serving · 4 servings · Values may vary.