Chicken Spaghetti

Serving for 3 Persons

Ingredients

1 boneless chicken breast, skin removed

1 cup of button mushrooms

Enough spaghetti for 3 servings

1 clove of garlic, finely chopped

1 slice of fresh bread, made into breadcrumbs

1 cup of chicken stock

3 talespoon of evaporated milk

Method

1. Preheat the oven to 350°F (180°C).

2. Put the chicken into a roasting pan and place in the oven. When the juices start to run from the chicken, add the button mushrooms and coat them lightly with the juices, then continue to cook the mushrooms until they are tender (about 20 minutes).

3. Remove the mushrooms from the pan and continue to cook the chicken until done.

4. Meanwhile, cook the spaghetti in boiling salted water until al dente. Drain and set aside.

5. When the chicken is cooked, remove from the pan and cut into slices.

6. Place the roasting pan (containing the cooking juices) on the oven top over a medium heat. Add the garlic and breadcrumbs and stir continuously until the breadcrumbs are a golden brown. Pour into a bowl and set aside.

7. Return the roasting pan to the heat, add the chicken stock, and simmer until it has reduced by half. Add the cream, chicken, mushrooms and cooked pasta and cook until heated through.

8. Serve topped with the garlic toasted breadcrumbs.