Mushroom and chicken casserole | Spaghetti with Spicy Tomato, Bacon and Mushroom Sauce

Mushroom and chicken casserole

Serves 4

Preparation time: 10 minutes

Cooking time: 58 minutes

1 tablespoon olive oil

1 onion, chopped

4 boneless, skinless chicken thighs about 250g/9oz in total, cubed

1 clove garlic, finely chopped

Half green pepper, deseeded, diced

Half red pepper, deseeded, diced

Half yellow pepper, deseeded, diced

500g / 1lb 2oz closed cup mushrooms

1 tablespoon plain flour

1 tablespoon fresh chopped rosemary or one quarter teaspoon dried

300ml / ½ pint chicken stock

Salt and freshly ground black pepper

1        Heat the oil in a frying pan, add the onion and fry for 5 minutes, stirring until softened. Stir in the chicken and garlic and fry for 5 more minutes, stirring until the chicken is lightly browned.

2        Mix in the peppers and whole mushrooms and fry for 3 minutes, stirring then mix in the flour. Add the rosemary and stock, season and bring to the boil.

3        Transfer to a casserole dish, cover and cook in a preheated oven set to 180oC/350oF/Gas mark 4 for 45 minutes until the chicken is tender. Serve with rice or mashed potato.


If you are in a hurry, then rather than transfer the mixture to a casserole dish, cover the frying pan and simmer still on the hob for 25-30 minutes, stirring occasionally.

Spaghetti with Spicy Tomato, Bacon and Mushroom Sauce

Prep: 5 mins

Cooking: 20-25 mins

Serves: 4


350g/12oz spaghetti

15ml/1tbsp olive oil

150g/5oz smoked streaky bacon, sliced

250g pack white closed cup mushrooms, sliced

400g can chopped tomatoes with garlic

2.5ml/½ tsp dried chilli flakes (according to taste)

45ml/3 tbsp chopped fresh flat parsley

pinch of caster sugar

salt and freshly ground black pepper


1.    Cook the spaghetti in a large pan of boiling salted water for 10 mins or according to packet instructions.

2.    Meanwhile, heat a non-stick frying pan and when hot, add the oil and bacon, then sauté for 3-4 mins, then add the mushrooms and cook for 5 mins or until the bacon and mushrooms are golden.

3.    Add the chopped tomatoes and chilli and simmer over a high heat for 3-4 mins or until the sauce has reduced. Remove from the heat, stir in the sugar and season to taste.

4.    Drain the spaghetti in a colander and return to the pan, add the spaghetti to the sauce and toss well to mix. Finally add the parsley and serve.

Cooks tips

This version of the classic Italian recipe, spaghetti Amatriciana is a perfect example of fast food as it should be – whilst the pasta cooks the sauce is prepared all ready to eat in less than 15 mins! What’s more any leftovers could be served cold the next day as a pasta salad in a packed lunch box.