Chicken Spaghetti

Method

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1. Heat the oven to 175°C / 350°F and butter a 23 x 33 cm baking dish.

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2. Boil the spaghetti 2 minutes short of the packet time, about 7 minutes, and drain.

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3. Melt the butter in a large pan and cook the onion and pepper 6 minutes until soft. Add the garlic for 1 minute.

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4. Stir in the flour and cook 1 minute, then whisk in the stock and milk and simmer 5 minutes until thickened.

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5. Take off the heat and stir in two thirds of the cheese until melted. Add the tomatoes, garlic powder, salt and pepper.

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6. Fold in the spaghetti and chicken until coated and tip into the dish.

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7. Scatter over the remaining cheese.

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8. Bake 25 to 30 minutes, until bubbling and golden.

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9. Rest 5 minutes and sprinkle with parsley.

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Chef’s Tips

• Undercook the spaghetti. It keeps absorbing sauce in the oven.
• Drain the tomatoes, or the sauce thins as it bakes.
• Grate the cheddar yourself so the sauce melts smooth.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• A green salad
• Garlic bread
• Iced tea

Storage & Reheating

Refrigerate up to 4 days and reheat covered with a splash of milk. Freeze baked portions for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.