500 g San Remo spaghetti
1 tbsp olive oil
2 pieces chicken breast meat
A dash of salt and pepper
150 g chicken luncheon meat – cut to your desire size and pan fried till golden brown.
1 brown onion – diced
1 can button mushrooms – sliced or fresh button mushroom
850 g Leggo’s Alfredo creamy pasta sauce – with fresh cream and cheese
1 tsp of mix Italian herbs
100 ml water
Salt to taste
1) Cook spaghetti in a large pot of boiling salted water following packet instruction (I prefered mine to be cooked through). Drain spaghetti and add a few drops of olive and mix evenly. Set aside.
2) Marinate chicken meat with salt, pepper and abalone sauce and 1 tsp of corn flour for 30 minutes. Pan fried till golden brown, cooled and sliced.
3) Heat olive in a wok and saute onion till transparent, add sliced mushroom and fry for 2 minutes. Add in pasta sauce and stir to mixed well, season with salt and Italian herbs, toss to combine well. Add water if sauce is too thick.
4) To serve put spaghetti in a deep bowl with sufficient sauce, toss to mix well and pour to a serving plate. Garnish with sliced chicken, luncheon meat, mushrooms and sprinkle with chopped parsley (optional).