Ingredients:
- 1/2 tablespoon finely chopped onion (bawang bombai)
- 1 clove garlic, crushed and minced
- Mushroom broth powder
- 1/2 tomato, chopped
- A handful of Orgran spaghetti
- Chicken, finely chopped (quantity as desired)
- 2 tablespoons canola oil
- A pinch of white pepper
- Garlic powder
- Kraft cheddar cheese, for garnish
- 100 ml full cream milk (Ultramilk)
- Parsley flakes (optional)
Instructions:
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Cook the Spaghetti:
- Bring a large pot of water to a boil. Once boiling, add a splash of canola oil to the water and then the spaghetti. Cook according to the package instructions until al dente. Drain the spaghetti and set aside.
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Prepare the Sauce:
- In a large skillet, heat the canola oil over medium heat. Add the minced garlic and finely chopped onion. Sauté until fragrant and translucent.
- Add the finely chopped chicken and tomato to the skillet. Cook, stirring occasionally, until the chicken is cooked through and the tomato softens.
- Pour in the full cream milk and stir to combine. Season with garlic powder, white pepper, and mushroom broth powder to taste. If using, add parsley flakes and mix well.
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Combine and Serve:
- Add the cooked spaghetti to the skillet with the sauce. Toss to coat the spaghetti evenly with the creamy tomato sauce. Allow the mixture to cook for a few more minutes until the sauce thickens slightly.
- Serve the creamy tomato chicken spaghetti hot, garnished with a generous sprinkle of Kraft cheddar cheese.
Enjoy this rich and comforting dish that’s perfect for any weeknight dinner!