Mamta's Kitchen

Spaghetti Alla Pollo Superior

Spaghetti with Chicken Supreme

Steve Lister

A quick and easy recipe although it appears to have a lot of ingredients, its mainly just cut up and put in. Serves 2


  • 2 chicken breast - cut into thin slices (for quicker cooking)

  • 1 red pepper finely sliced

  • 1 white onion finely sliced

  • 8 button mushrooms (a handful) finely sliced

  • 1 heaped tbsp. soft cream cheese (Primula)

  • 1 heaped tsp. wholegrain mustard

  • 1 heaped tbsp. plain flour

  • 1 clove garlic crushed or finely sliced

  • 1 cup of milk

  • Olive oil for frying (be generous with it in the pan as it helps to make the sauce)

  • 1 small handful fresh parsley - finely chopped

  • 20 gm. freshly grated Parmigiano Reggiano (Parmesan)

  • Salt and pepper to taste

  • 1 ladle stock from pasta (as needed)

  • 250 gm. dried spaghetti


  1. Cook the pasta as per the packet instructions (drop in boiling salted water for about 12-15minutes is the usual). Save some of the water for use later.

  2. As you start the pasta cooking make sure you have frying pan nice and hot and put your chicken in for a few minutes to brown a little.

  3. Add black pepper.

  4. Add the onions and garlic, cook for a minute or two to soften.

  5. Add the mushrooms and red pepper, stir in and cook for a few minutes to soften.

  6. Add the cream cheese and mustard, stir in quickly.

  7. Add the flour and stir into the oil until it dries up.

  8. Add the grated parmigiano reggiano and mix in.

  9. Add the milk and mix in well, keep cooking as it should thicken up.

  10. Add the fresh parsley (save a little for dressing the plates).

  11. Cook out for a few minutes to thicken the sauce.

  12. Add the pasta and toss together, Add a little of the pasta water to loosen the sauce if needed.

  13. Check for seasoning and Add salt if needed.

  14. Serve. Suggestion; add some more grated parmigiano and fresh parsley once served to Add flavour and dress it up.

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