I have asked some friends to contribute recipes to the blog and first up is a recipe for creamy chicken mushroom spaghetti with caesar salad from my good friend and fellow blogger A pretty girl blog (@aprettygirlblog on twitter)
Looks heavenly! I havent tried it yet but will do soon.
20 mins prep. Serves 4
- 1 pack of spaghetti
- 3 boneless Chicken breasts cut into strips
- 6 portabella mushrooms
- 1 Tbs crushed garlic
- Half cup of cooking cream
- 1 cup chicken broth
- 1 big chopped onion
- 1 Tbs Louisiana Cajun Seasoning
- 1 Tbs Cumin spice
- 1 Tbs Coriander
- Two Tbs olive oil
- 1 Tsp flour
- Salt and pepper to taste.
Take saucepan, fill it half way with water, a dash of olive oil and a pinch of salt. Put it to boil
Take a pan (wok is great). Put olive oil and spices to medium heat. Add chicken and fry until golden brown. Add onion and mushrooms. When onion is visibly see through, add chicken broth and cream. Add 1 tsp of flour to thicken the sauce. Stir and reduce to low heat. Cover lid.
If the water is now boiled, add 3/4 of pack of spaghetti. Boil for 10 minutes. (When spaghetti softens stir it to help it cook faster.). Drain spaghetti and transfer to chicken and mushroom sauce. Mix thoroughly and serve immediately.
- 1 romain lettuce
- 2 inches small cut of French bread
- Bottle of inna parnaans Caesar salad dressing
- 1 Tbs olive oil
- 1 tsp crushed garlic
Wash and separate lettuce. Place in bowl.
Put oven to broil or grill mode. Thinly slice bread. Take a plate, mix olive oil and garlic. Dip slices of bread in oil and place on a foil lined baking tray in a single layer. Place in oven until they’re golden brown. Be adamant in checking, they easily burn.Mix with lettuce, add dressing and enjoy!