Black and "white" spaghetti

Name: Black and "white" spaghetti
Total time: 1200 s
Yield: 2 servings
Cuisine: South African
Ingredients: 200 g Squid ink stained spaghetti; 250 g mushrooms (chopped); 2 chicken breast (boneless); 1 feta wheel; 1 tsp chicken soup powder; 25 ml milk / cream; Olive oil & butter for frying; 1 Liter water (for pasta and soup powder); to taste Salt & pepper; Parsley (garnish)

ZellaB @cook_14402404

Pretoria

Wanted to try a contrasting dish

ZellaB @cook_14402404

Pretoria

Wanted to try a contrasting dish

Saved

Ingredients

20 min

2 servings

200 gSquid ink stained spaghetti
250 gmushrooms (chopped)
2chicken breast (boneless)
1feta wheel
1 tspchicken soup powder
25 mlmilk / cream
Olive oil & butter for frying
1 Literwater (for pasta and soup powder)
to tasteSalt & pepper
Parsley (garnish)

Saved

Steps

20 min

1

Add water to a pot and with salt and a dash of olive oil. Bring to a boil and add the spaghetti.
2

Add some butter to a saucepan and add the chopped mushrooms. Fry until soft. (Set aside)
3

Cut the chicken into pieces and add to a pan and cook until golden brown. Add salt and pepper to taste.
4

Mix the soup powder with boiling water (about a cup *250ml) and pour over the chicken and simmer for 5 min at a low heat. Add the milk / cream and combine.
5

Drain any excess water from the mushrooms and add to the chicken mixture. Combine everything and simmer for a minute or two.
6

Drain the water from the pasta. And dish up.
7

Sprinkle with some feta and garnish with fresh parsley. Enjoy!