Creamy Chicken, Mushroom and Red Onion Spaghetti

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the frozen chicken in a pot. Cover it fully with cold water. Lid on. High heat. Wait until the water starts bubbling.

Step 2

When it starts bubbling, lower the heat to medium or medium-high. Remove the lid or leave it slightly open. Simmer for 20–25 minutes until the chicken is fully cooked through (75C).

Step 3

Remove the chicken from the water and put it on a plate. Slice the chicken and leave it to cool slightly.

Step 4

Bring a large pot of salted water to the boil. Add the spaghetti and cook until al dente.

Step 5

Before draining, reserve about 1 cup of the pasta water. Drain the spaghetti and put it back in the pot.

Step 6

Heat 1 tbsp rapeseed oil in a large frying pan.

Step 7

Add the sliced red onions and cook for 8–10 minutes until soft and lightly browned.

Step 8

Add the mushrooms and cook for 5–7 minutes until most of their moisture has evaporated.

Step 9

Add the garlic paste and cook for 1 minute.

Step 10

Sprinkle the flour over the onions and mushrooms. Stir continuously for 1 minute.

Step 11

Gradually pour in the milk while stirring.

Step 12

Crumble in the chicken stock cube. Add the dill and black pepper. Simmer for 3–5 minutes until the sauce thickens slightly.

Step 13

Add the sauce to the spaghetti and add the cooked chicken. Stir and cook for 2 minutes.

Step 14

Add a little reserved pasta water if the sauce is too thick. Serve.