Recipe: Chicken Tetrazzini

Chicken Tetrazzini

One and a half packets of spaghetti or any other pasta
2-3 pieces of chicken breast, cut into bite-sized pieces
1 green pepper, sliced into strips
1 large white onion, sliced into half rings
1 packet of fresh button mushrooms, sliced
1/2 tsp of ground black pepper
A pinch of pepper
1 tbsp of light soya sauce
5-6 tbsp of butter
3 cans of Campbell's Cream of Chicken soup
300 ml of evaporated milk

1. Marinate the chicken with the soya sauce and pepper, then set aside.
   
   
2. Boil the pasta with some olive oil until al dente and set aside.
   
   
3. In a large pot, melt the butter and toss in the onions, stir-frying till slightly softened. Add the chicken and black pepper and stir until the chicken is opaque or 3/4 cooked.
   
   
4. Add the green peppers and mushrooms, stirring till both have softened. Add the Campbell's Cream of Chicken and mix well until there are no large lumps. Next, pour in the evaporated milk, 100ml at a time, stirring continuously.
   
   
5. Let it simmer for 3-5 mins before turning off the heat. Serve with the cooked pasta.

Serves 9