Spicy chicken pasta

By: Paul Merrett From: Market Kitchen

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This recipe is classed as easy

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4.33/5 (6 votes cast)

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Prep time:
15 mins
Cook time:
50 mins
Serves:
2

Paul Merrett shows us how to bite back at the credit crunch with a favourite family supper that serves two for a fiver

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Ingredients

  • 4 Chicken thighs, with skin
  • knob of Butter
  • 4 rashers streaky Bacon, cut into strips
  • 6 oyster mushrooms, sliced
  • 6 shiitake mushrooms, sliced
  • 2 cloves Garlic, finely chopped
  • 240g dried spaghetti
  • 2 tbsp flat leaf Parsley, including stalks, finely chopped
  • 1 red chilli, chopped
  • dash of Olive oil
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Method

1. Preheat the oven to 180C/gas 4.

2. Season the chicken thighs and roast for around 35 minutes or until golden and cooked through.

3. Leave on one side to cool and then shred the meat into flakes after removing the skin.

4. Melt the butter in a separate pan, and fry the bacon, mushrooms and garlic for 5 minutes until lightly coloured.

5. Cook the spaghetti in salted boiling water until just tender. Drain and toss with the chopped parsley, red chilli, chicken, bacon and mushrooms.

6. Drizzle with olive oil and serve.

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Latest Comment

carlP19977 carlP19977 Posted 13 Sep 2009 10:40 AM
 

absolutely amazing, so cheap and easy to do even my kids loved it. Excellent

melman melman Posted 31 Mar 2009 11:22 PM