The picture of this recipe looked really yum, and kind of juicy. When I pulled my dish out after following the recipe, it appeared quite dry. Although looking dry, I must say it was still quite delicious.
- 1/2 cup cooked chicken
- olive oil spray
- 1/2 tablespoon almonds
- 3/4 cup mushrooms, sliced
- 1/4 cup red capsicum
- 1/2 teaspoon chicken stock powder
- 3oz spaghetti
- 2 tablespoons flour
- pinch of salt and pepper
- 6oz can evaporated milk
- 2 tablespoons parmesan cheese
- 1 tablespoon dry sherry
- 1/4 cup water
1. Cook the spaghetti according to packet directions.
2. Fry up the mushrooms and capsicum in a small amount of water until tender. Drain well.
3. In a jar, shake together the 1/4 cup water and flour and shake well until combined. Stir into the vegetables.
4. Stir in the milk, stock powder, salt and pepper. Cook until it has slightly thickened and bubbly. Stir in the cooked spaghetti, chicken, cheese, and sherry.
5. Lightly coat a baking dish with oil spray. Spoon the spaghetti mixture into it, sprinkle with almonds, and bake at 200 degrees celcius for about 10 minutes.
- 1/2 cup cooked chicken
- olive oil spray
- 1/2 tablespoon almonds
- 3/4 cup mushrooms, sliced
- 1/4 cup red capsicum
- 1/2 teaspoon chicken stock powder
- 3oz spaghetti
- 2 tablespoons flour
- pinch of salt and pepper
- 6oz can evaporated milk
- 2 tablespoons parmesan cheese
- 1 tablespoon dry sherry
- 1/4 cup water
1. Cook the spaghetti according to packet directions.
2. Fry up the mushrooms and capsicum in a small amount of water until tender. Drain well.
3. In a jar, shake together the 1/4 cup water and flour and shake well until combined. Stir into the vegetables.
4. Stir in the milk, stock powder, salt and pepper. Cook until it has slightly thickened and bubbly. Stir in the cooked spaghetti, chicken, cheese, and sherry.
5. Lightly coat a baking dish with oil spray. Spoon the spaghetti mixture into it, sprinkle with almonds, and bake at 200 degrees celcius for about 10 minutes.
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