A WEEK OF GO TO DINNERS

MONDAY

Creamy Garlic Chicken Spaghetti

with Grilled Garlic Ciabatta

There is nothing I love more than a big bowl of this creamy garlicky goodness! It is so tasty and so super easy to make. It is a pretty versatile dish and it is one of my favourite go to Monday night dinners. 

Serves 4

Prep: 15 minutes

Cook: 20 minutes

Ingredients

2 Chicken Breasts

2 Large Closed Cup Mushrooms, chopped thinly

1 Small White Onion, chopped

1 Clove Garlic, minced

3 Rashers Smoked Streaky Bacon

Olive oil

2 Ciabatta 

Garlic Spread

20g Butter

2tbsp Plain Flour

11/2 Cup Milk

2 Tbsp Parmesan Cheese

1 Tbsp Garlic Pepper

300g Spaghetti

Method

1. Chop chicken into strips and add to a hot frying pan with a little olive oil. Fry until cooked through.
2. Cut mushrooms in half and slice thinly. Chop onion and mince garlic. Add to the pan and cook until soft. Remove all from the pan.
3. Cook spaghetti per packet instructions, drain & set aside.
4. Meanwhile pop bacon rashers in the pan and cook until crispy. Remove and set aside.
5. Cut ciabatta in half and then in half again & pop in toaster until lightly crisped.
6. Add butter to the pan (the one that you cooked everything else in) and allow it to melt, add 2 tbsp of flour and stir right away until it forms a paste. Add milk and stir well until it starts to thicken and bubble.
7. Once thick, add garlic pepper and parmesan cheese. Stir to combine and take off the heat.
8. Add everything back into the pan and toss so the sauce covers everything. Heat through until piping hot.
9. Pop into a serving dish ready to go.
10. Butter the ciabatta quarters with garlic spread (top with cheese for extra yumminess) and place under the grill for a few minutes.


Plate up and tuck in!