Alive and Cooking

Pink Chicken Spaghetti

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1 chicken breast fillet, cubed
3 ladles tomato pasta sauce
3 cloves garlic, roughly chopped
1 large Swiss brown mushroom, roughly chopped
1 packet spaghetti
200 ml thickened cream
3 tbsp. parmesan cheese
3 tbsp. salsa verde
Extra virgin olive oil


Cook the spaghetti in salted boiling water until al dente. In a pan with a good splash of oil, fry off the mushrooms until coloured. Add the chicken, garlic, 1 tbsp. salsa verde, a sprinkle of salt and cook through. Add tomato pasta sauce, cream, a good sprinkle of salt and pepper and bring to the boil. Toss pasta through the chicken sauce, garnish with parmesan, remaining salsa verde, a drizzle of oil and serve.

Serves 4

Pink Chicken Spaghetti