Italian chicken

YOU
8 servings
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Poultry

By Food24 November 03 2009
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Ingredients (12)

250.00 g pasta — spaghetti, uncooked
1.00 chicken — whole
500.00 ml stock — chicken
250.00 g bacon
1.00 green pepper — deseeded and cut into strips
1.00 onion — sliced into rings
500.00 g button mushrooms — sliced
490.00 g pineapple chunks — drained
125.00 ml wine — white
salt and freshly ground black pepper — to taste
fresh parsley — chopped
cheddar cheese — for sprinkling
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Method:

Cook the spaghetti in rapidly boiling salted water till just soft. Drain and turn into a large serving dish.
Cook the chicken in the chicken stock till the meat falls off the bones. Remove all the bones and cut the meat into smaller pieces.
Fry the bacon till crisp, remove from the pan and dice. Sauté the green pepper and onion in the pan fat till soft. Add the mushrooms and stir-fry till pale brown. Add the pineapple chunks, bacon and chicken. Pour over the white wine, season with salt and pepper and parsley and simmer for about 5 minutes or till heated through. Spoon over the spaghetti, sprinkle with Cheddar cheese if desired and serve.
Serves 6-8.



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