Roast Chicken And Mushroom Spaghetti

• 9/16 pound roast chicken shredded, with meat juices
• vegetable oil
• 1/2 onion
• 1 9/16 cups mushrooms
• 7/8 cup heavy cream
• 1/2 teaspoon chili powder
• 7/8 pound spaghetti
• 1 bunch coriander
• salt

1. If the chicken and juices are very cold, heat for 2 minutes in the microwave. This will make it easier to shred the meat from the bones.
2. Remove the bones by hand and shred the chicken. Set aside.
3. Finely slice the onions and mushrooms. Set aside.
4. Heat a drizzle of oil in a heavy-bottomed pan. Add the onion and mushrooms and fry gently until soft.
5. Add the chicken and stir in the meat juices. Cook gently for 5 minutes.
6. Add the chili powder and cream. Adjust the seasoning and continue to cook for a few more minutes.
7. Bring to the boil 1 1/2 liter of water with a pinch of salt. Add the spaghetti and cook for about 8 to 10 minutes.
8. Chop the coriander and set aside.
9. Serve the pasta, covered with sauce and sprinkled with coriander.

chicken, vegetable oil, onion, mushrooms, heavy cream, chili powder, spaghetti, coriander, salt

Taken from www.yummly.com/recipe/Roast-Chicken-and-Mushroom-Spaghetti-626934 (may not work)