Chicken Spaghetti
A spaghetti dish with chicken in a seasoned sauce.
A chicken spaghetti recipe made in the Sham Al Aseel style.
Like spaghetti with chicken in a seasoned sauce.
Cook the pasta separately and combine it with the chicken and sauce at the end.
Ingredients
- 1 package (500 g) spaghetti
- ½ kg boiled chicken meat chicken
- 3 eggs eggs
- about 3 tablespoons butter
- substitute for the butter ghee
- about 4 tablespoons yellow cheese
- about ½ cup, finely chopped parsley
- 3 tablespoons mushrooms
- 1 teaspoon curry
- 1½ teaspoons white pepper
- a pinch of salt salt
- 2 tablespoons oil
Instructions
- In a pot, boil the spaghetti with 2 tablespoons of oil and a pinch of salt for about 15 minutes, then drain it.
- In a pot, boil the chicken meat with a pinch of white pepper until cooked through, then drain it.
- In a bowl, season the boiled chicken with a pinch of white pepper and a light pinch of curry.
- In a bowl, mix the spaghetti with the boiled chicken, eggs, butter, mushrooms, corn, spices, parsley, Akkawi cheese, and yellow cheese until the ingredients are well combined.
- In a Tefal baking tray, grease the tray with butter, then place a layer of Kashkaval cheese on the bottom.
- In the Tefal baking tray, spread the spaghetti mixture evenly over the cheese layer in an even thickness.
- In the oven, bake the tray for about 8 minutes for the first stage.
- In the oven, remove the tray after the first stage, then add a little Kashkaval cheese on top.
- In the oven, return the tray for about 10 minutes for the second stage, until browned.
- Onto a serving platter, invert the tray and serve hot.