PREAMBLE

Here’s a novel combination of spaghetti and chicken which I used to cook in my pre-teen years. I rediscovered this in my student days as an economical way of producing a “romantic” dinner.

INGREDIENTS

This should serve between 4-6 people.

 1lb (dry weight) of spaghetti, I prefer the long version.

 1 large onion, peeled and chopped.

 3 cloves of crushed garlic.

 2lbs of roughly chopped tomatoes.

 8oz of button mushroom, sliced.

 2lbs of chicken breast, cubed.

 Butter

 2 tablespoons of sugar.

 2 teaspoons of cayenne pepper.

 6oz of grated mature cheddar cheese.

 Salt and coarse ground black pepper to taste.

PREPARATION

 Melt a good sized knob of butter in a large frying pan, over a medium heat.

 Add the garlic and onion.

 When the onion begins to soften add the mushrooms, stir.

 As the mushrooms begin to soften add the chicken.

 Allow the chicken to lightly brown, then add the tomatoes.

 Add the sugar, cayenne pepper, salt and pepper; bring to the boil.

 Simmer, very gently, for 20 minutes (stirring regularly).

 Cook the spaghetti until tender, drain and put into a large (well buttered) casserole pot.

 Pour over the chicken and tomatoes. Toss thoroughly to ensure it is fully mixed with the spaghetti.

 Sprinkle the top with the grated cheese.

COOKING

Place in an oven, preheated to 180 degrees, bake for 20-30 minutes until the mixture is hot and the cheese melted through.

TIPS

I have used fresh chicken in this recipe. However, you can use cooked chicken; merely reduce the time that you simmer the mixture to about 5 minutes (you will need to pre cook the tomatoes in this case).

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