Ingredients

The following ingredients have 6 Servings
  • 400 g thin spaghetti, vermicelli pasta or angel hair pasta.
  • 700 g chicken thigh meat, cubed
  • 250 g button mushrooms, sliced
  • 1 large red capsicum, seeded and chopped
  • ⅓ cup butter
  • 1/2 cup chicken stock
  • 3/4 cup milk
  • 1/4 cup cream
  • 1 tsp ground nutmeg
  • 3 tbsp dry sherry
  • 1 large white onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup grated parmesan cheese
  • salt
  • freshly ground black pepper
  • chopped parsley, to garnish

Instruction

  • Cook your pasta according to packet instructions, drain then set aside. Do not rinse with water.
  • In a pot melt the butter then add the chicken pieces, once browned using a slotted spoon remove from chicken from pot then set aside.
  • Using the same pot sauté onion and garlic.
  • Add the chicken pieces back together with the mushrooms and cook for 2 minutes.
  • Add chicken stock, milk and cream, then bring to a simmering heat.
  • Add the capsicum, nutmeg and sherry then gently simmer for 8 minutes.
  • Add the freshly cooked pasta and parmesan cheese, mix until pasta is coated evenly with sauce.
  • Season with salt and pepper then serve.