Spicy chicken, broccoli & mushroom spaghetti

I don’t know if you know but the first mention of pasta was around the 5th century AD, and it refered to dried pasta that could be prepared in boiling water. It’s believed that the first forms of long and thin pasta, such as spaghetti, were first made in Sicily 700 years after the first mention of pasta. Spaghetti was mass producted later, surprisingly in the 19th century when first factories in Italy started the production. Today Spaghetti Bolognese, or even Spaghetti with tomato sauce are one of the most recognizable dishes in the world.

Here are a few fun facts about spaghetti that you may have or maybe not have heard before:

• January 4th is National Spaghetti Day
• Italians never use a fork and a spoon when eating spaghetti, that’s just the American way, they do a simple twirl against the dish
• The world record for the largest bowl of spaghetti was set in 2010 when a restaurant near Los Angeles filled a pool with pasta
• On April 1st 1957, BBC pulled an April Fools, convincing people who spaghetti grow on trees, that was one of the first times television was used to prank people for April Fools

No matter the history or fun facts, pasta, especially spaghetti, is one of my favourite ingredients in the kitchen. Using dried or making some from scratch it doesn’t matter, what matters is that you enjoy the dish.

Here are some of my other pasta recipes:

Penne with Gorgonzola, baby spinach & walnuts (Vegetarian)

Asparagus pasta (Vegetarian)

Beef tomato pasta

Grilled chicken breast & orecchiette with cabbage

Spaghetti with tuna – tomato sauce

Spaghetti with chicken sauce

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Enjoy & happy cooking!

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Preparation: 30 min

Cook time: 25 min

Servings: 4

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Ingredients

• 400 g spaghetti
• 450 g chicken breast, sliced
• 300 g broccoli, sliced
• 300 g oyster mushrooms, sliced
• 2 cloves garlic, diced
• 1 onion, diced
• 150 g Gorgonzola cheese
• 150 ml coconut milk
• 2 tsp red curry powder
• 2 tsp yellow curry powder
• 1 tsp red paprika
• 1 tbsp soy sauce
• Chili pepper flakes
• Olive oil
• Salt & pepper to taste

How to

1. Season sliced chicken breast with salt, pepper, red paprika, both red and yellow curry powder, chili pepper flakes and soy sauce. Set aside to marinade.
2. Bring slightly salted water with a splash of olive oil to a boil. Cook spaghetti in boiling water, a few minutes before they’re done add sliced broccoli. When pasta is cooked al dente, drain water and set aside.
3. Grill sliced spicy chicken on a grill pan for a few minutes on each side.
4. Heat a splash of olive oil on a large pan. Add diced onion, garlic and sliced oyster mushrooms. Let them simmer for a few minutes, then stir in coconut milk and Gorgonzola cheese. When cheese melts and coconut milk comes to a boil stir in cooked spaghetti and broccoli, and of course grilled spicy chicken breast. Serve warm with a sprinkle of fresh chili pepper flakes. Enjoy!