creamy chicken spaghetti

Spaghetti
chickenbreasts- sliced into bite-sized pieces
2 teaspoons crushed garlic
4 tablespoons soy sauce
1 tablespoon sweet chilli sauce
1 x 300ml cream
125g butter
grated parmesan cheese

Boil spaghetti and drain.
Cook chicken in frypan with garlic, soy sauce and sweet chilli sauce.
In another large saucepan, add cream and butter. Simmer until butter has melted but not quite boiling.
Add chicken and stir through spaghetti.


I add some chopped mushrooms or diced red peppers and spring onions.....whatever your taste. Use as many chicken breasts as you want....I find one chopped does us three.

Rocky Road

1 cup chopped peanuts
200g marshmallows-cut into quarters
1/2 cup dessicated coconut
250g milk chocolate
100g semi-sweet chocolate
2 cups Rice Bubbles

Combine peanuts, marshmallows and coconut in a bowl.
Melt all the chocolate in a bowl over gently simmering water
Pour over dry ingredients and mix well to coat.
Press into a greased dish and refrigerate.
Cut or break into pieces when quite cold.

Very sweet, but very yummy.

Chicken Pieces in a bag

In a plastic bag put;
2 onions cut into 8s
Dried sage
Garlic
1/3 cup olive oil
1 tablespoon Worcestershire sauce
2 teaspoons hot English mustard
Juice of 1 lemon + crushed halves
Pepper and Salt
Chicken Pieces...I cut up a whole Chicken into joints

Make sure the chicken is coated well, and leave the bag in the fridge until ready to cook...can be done in the morning.
Tip it all into a baking tray, and cook approx. 200c for 1 1/2 hours or until done.

Serve without the lemon halves!!