Baked Jalapeño Popper Chicken Spaghetti

What you need

Ingredients

  • 2 cups mozzarella
  • 2 cups cheddar
  • 1 cup parmesan
  • 2 tbsp cornflour
  • 250ml double cream
  • 1 cup cream cheese
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tbsp butter
  • 8 rashers bacon, diced
  • 3 cloves garlic, finely chopped
  • 3 jalapenos, deseeded and diced
  • 2 cups shredded chicken
  • 350g dried spaghetti
  • some reserved pasta water (about 1 cup)

Directions

  1. Toss the three cheeses with the cornflour and set aside.
  2. Fry the bacon in a non-stick saute pan until quite crisp. Add jalapenos and garlic and fry until fragrant. Add cream, cream cheese, salt, pepper and chicken. Stir to combine and simmer briefly. Turn the heat off and stir through half the cheese mix. Add the cooked pasta and the cup of pasta water. Mix well, then remove from heat and transfer to baking dish. Top with remaining cheese mix. Bake for 15 minutes at 180°C, then grill on high until the top is a pleasing, crisp brown.
  3. Get stuck in.
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