Latif and I stand divided on the pasta issue. While I love it, he is not a very big fan (I can’t say he hates it coz he will eat what I make). So I rarely go to make it (as I have mentioned earlier), but this weekend I wanted to use up the spaghetti I had in my pantry and decided to make something with chicken. Usually I just add a few veggies, cut up the cooked chicken, mix and serve. So this time I decided to try a new recipe and went over to The Pioneer woman where there a whole lot of spaghetti recipes. First I wanted to try the Chicken Parmigiana, but knowing that latif is not a big fan of tomato based sauces I went over to the other recipes. And this one just blew me away. Who knew you can use mushroom soup as a base for your sauce! (At least I did'nt!!) Although I had to indianize (is that a word??) the recipe to make it more Latif friendly, the basic idea was the same, and it was a fab idea! I didn’t have canned soup so I made some with the dry mix I had at home. I combined two recipes from there and got this fantastic one which I will definitely make again. I made the chicken using the Chicken Scallopine recipe and with just salt and pepper it was very flavorful.
Recipe Source - Adapted from The Pioneer Woman
200 gms Uncooked Spaghetti
1/2 Tsp Salt
1/2 Tsp Olive Oil
For the Sauce
4 Cups Cream of Mushroom soup* (E.g. Knorr, Maggi etc)
1/4 Cup Grated Carrot
1/4 Cup Chopped Capsicum
1/4 Cup Sliced Mushrooms
1/2 Cup Grated Cheddar Cheese
1/4 Cup Chopped Onion
1 Tsp Cayenne Pepper
1 Tsp Black Pepper
1 Tsp Oregano
1 Tbsp Oil
For the Chicken
2 (500 Gms) Chicken Breasts (Boneless and Skinless)
Salt To Taste
1 Tsp Black Pepper Powder
Flour For Dredging
2 Tbsp Butter
* - you can used canned cream of mushroom available in the supermarket. I had a dry powder mix at home so I just made it (just boil it with 1 liter water) and used it.
Place the chicken breast in a Ziploc bag (or any transparent food bag) and flatten them using a rolling pin or mallet. The breast should be flattened to 1/8 inch thickness and should be uniform throughout to ensure that it cooks evenly. Rub them with salt and pepper and keep aside. (I cut the breasts into 4 inch squares for easier handling)
Boil water in a big pot with salt and olive oil. When ready add the spaghetti and cook till done. Drain and keep aside.
Place the flour in a plate and dredge the chicken breasts to coat both sides with flour. Heat the butter in a pot and fry on one side for two minutes and flip. Fry the other side for three minutes till the chicken is golden brown and cooked. It won’t take long since the breasts are quite flat. Remove from pot and keep aside.
In the same pot, heat the remaining oil and sauté the onions, capsicums, mushrooms and carrots. Keep them a little on the crunchy side. Add the peppers and prepared soup. Taste and adjust salt as the soup will have its own seasonings. Add the grated cheese and mix well to combine.
To serve, place the spaghetti on a plate and top with a generous amount of the sauce. Mix well. Place the chicken breast on top and enjoy!