Spaghetti with Chicken, Mushroom, Pepper and Courgette

This was what I commonly describe as a Robin-creation… which basically represents what’s available in the house and can vary from inspired to insipid. Yesterday’s Robin-creation was a bit of alright. Having seen a spaghetti recipe on TV yesterday I decided to try and follow those lines.


  • Olive oil
  • 1/2 an onion – thinly diced
  • 1 thick slice of ham (unsmoked) – chopped into small bits
  • 1 clove garlic – smashed and diced
  • 1 large chicken breast – sliced into small strips
  • 3 inches of courgette – thinly sliced and chopped into smallish bits
  • Half a red or orange pepper – chopped into small pieces
  • 5-6 mushrooms – sliced
  • Salt n pepper
  • Three/four heaped tablespoons of creme fraiche
  • Thumb/1st finger of spaghetti

Cook it:

  1. Get the pan nice and hot and lob in the onion and ham, sizzle without browning too much – keep it moving. You may need to add more olive oil as you go along, but don’t let it accumulate. Cook for 4-5 mins on a medium heat
  2. Add the garlic and cook for a minute further, then add the chicken. Turn up the heat. Once it starts to brown on one side, move the chicken to one side and add the mushrooms. You need to keep it hot and moving so the moisture from the mushrooms steams off
  3. Cook the spaghetti (in a seperate pan, obviously) and time it for about 7-8 mins
  4. When the chicken and mushrooms have cooked and started to brown on all sides, throw the pepper and courgette on top and the hot mixture below will start to steam in. A few minutes in, start to mix it in (you may need to reduce the heat
  5. Just when the spaghetti is nice and al dente, but not too cooked, drain it and set aside. Mix the creme fraiche into the chicken etc and mix in. Season generously
  6. Add the pasta to the sauce and mix together
  7. Serve with generous grating of parmesan

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