Monday, May 28, 2012

Cheese Spag with Chicken

Hi Guys,
This is my first write up and i was a bit confused about what to cook. I had to do this after work and therefore had to settle for something simple. I went through all my recipes and came across my Cheese Spag with chicken. I told my foto girl Nicki about it and she said ok,well until i said she was the one going to eat it. We had to go through the ingredients and she was cool until i told her i had to add raw eggs without cooking it..........

I was grinning at the other side of the telephone but i could see disgust on her face.
Getting ingredients was quite easy except the parmesan cheese, ok i got that from Koala (its a bit expensive)

Nicki arrived on time and we did a whip up.
Easy but i was pretty scared about she tasting...........Nicki was impressed(well thats wat she told me)

Well like i told her, "if it isnt good, just shut up and go home"

Enjoy :)

• Prep time: 10 minutes
• Cook time: 20 minutes

Be careful about the eggs, Ghanaians dont like to taste raw egg in food


• olive oil
• Diced chicken
• Chopped Garlic
• Eggs
• 1 cup grated parmesan cheese
• 1 pound spaghetti pasta ( I prefer the thin ones)
• Salt and black pepper to taste

1 Put a large pot of salted water on to boil
2 While the water is coming to a boil, heat the olive oil in a large pan over medium heat. Add off the heat and put the Chicken and garlic into a large bowl

3 In a small bowl, beat the eggs and mix in about half of the cheese.

4 Once the water has reached a rolling boil, add the pasta, and cook, uncovered, at a rolling boil. When the pasta is a little firm, not mushy, use tongs to move it to the bowl with the Chicken and garlic.

5 Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It's the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, then add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste.

Serve at once with the rest of the parmesan and freshly ground black pepper and a glass of chilled zonkomi

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