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Spaghetti with smoked chicken brest sauce



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600 g plain spaghetti
1 tbsp. salt
1/2 cup oil
1/2 cup olive oil
1 tsp. butter
200 g smoked chicken brest
2 tbsp. fresh basil
1 small onion roughly chopped
1/2 tsp. chopped ginger
1 tbsp. chopped garlic
2 tbsp. Parmesan cheese
2 tbsp. Mozzarella cheese
1 very little green chili, top of chili 6mm
1 tsp. chopped capsicum
1 small celery stick
Pepper, to taste
6 cups chicken stock


  1. 1
    Boil spaghetti in a large saucepan with salt and oil for 5-7 minutes. Bite into the spaghetti or look at it to verify if it's well done. Drain the water and add little oil to loosen the spaghetti.
  2. 2
    Sauce: in medium saucepan add roughly chopped onion, crushed celery stick, ginger and capsicum with chicken stock. Add the green chilies for flavouring (because I like green chilies). Keep it boiling for 5 minutes, then add salt and pepper. Strain the water into another saucepan. Heat the butter in the first saucepan, add chopped garlic but don't let it get brown. Add a little flour and cook for 1 minute before adding the chicken stock. Cook gently for 5 minutes, add the Parmesan and Mozzarella cheeses and the smoked chicken breast. Check the salt, pepper and thickness of the sauce. You can add 2 egg yolk vigorously whisked before adding the chicken.
  3. 3
    Arrange the spaghetti in a serving dish and pour the sauce on top. Sprinkle the sauce with freshly chopped basil before serving hot.

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cuisines Asian, European, Italian, North & South American, Other Asian, Other North American, Other South American
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