I tend to be a bit lazy of late. Like, I feel as though I really can not be bothered to cook a fancy meal. Especially on weekdays at lunch, I feel as though it’s too much of a hassle to make anything that will take more than 10 minutes and so for the last month I really haven’t made anything extraordinary at lunch time.
However, we all know that food doesn’t need to be fancy, have a complicated name or an unending ingredients to be tasty. Like this meal took me all of 10 minutes, and it had 2 main ingredients and the rest was spice, herb and oil easy ingredients, how cool is that??? And it tasted GREAT. It’s a very efficient way to use up left over roast chicken, I had quite a bit of kuku porno (rotisserie chicken) in my fridge so I used that, I reckon you can use any left over chicken you have. HAPPY COOKING!!
Spaghetti with Shredded Chicken, Garlic, mushrooms and Olive oil
- 400 gms Spaghetti
- 90ml extra virgin olive oil
- 2 breasts of roasted chicken, shredded (you can use any kind of pre cooked chicken)
- 4 cloves of garlic crushed (use more or less depending on your taste)
- 2 chillies (preferably dried red)
- A small handful of dhania (coriander) roughly chopped.
Cook pasta in a large pan of salted boiling water (this should take about 10-12 minutes).
Meanwhile, heat the oil very gently in a frying pan, add the garlic and chilli, stir till its fragrant then add in the chicken. Cook till the chicken begins to brown. Add dhania and mix through.
Once you have drained the spaghetti, mix it into the chicken mixture, once mixed through serve immediately
When cooking your pasta make sure you use a large sufuria (pot). If the sufuria is too small the pasta will cook un evenly and clump together.
Let the water boil first before you add the salt so as to ensure all the crystals dissolve well
Once pasta is cooked and drained shake the colander so as to remove excess water
Use pasta immediately it is ready
DO NOT rinse the pasta unless the recipe says to do so. The starch that makes the pasta stick to itself also helps the sauce stick to the pasta. If you run the pasta under cold water, you wash off that absorbent outer surface, and the sauce doesn’t have anything to grab on to
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