When I cook a whole chicken I always make more than one meal. We love our roast chicken dinners and I use the left over chicken to cook this delicious spaghetti dish to have another night during the week. Not only it is cost effective, it is such an easy dinner to throw together after those big days at work.

2 cups of cooked roasted Chicken diced

2 rashers of Bacon diced

1 Onion diced

4 – 6 Button Mushrooms sliced

2 cups of Skim Milk

1 tbs of Cornflour

1/2 cup of Parmesan Cheese

1 tbs of Yiah Tuscan Style Capsicum Pesto Dip Mix

1 tbs Yiah Country Onion & Chives Dip Mix

1 teas Yiah Porcini Specialty Salt

Cooked Spaghetti for 4

Boil some water and cook your fettuccine. (Enough for 4 serves) Heat a non stick pan and fry the onion , mushrooms and bacon. Add the dip mixes and stir to combine. Dissolve the corn flour in the milk and pour into the pan. Stir continuously until the sauce thickens and add the Chicken to heat through. Season with the Porcini Salt and stir in the Parmesan.  Add cooked spaghetti  and toss to combine. And there you have it, a really simple easy pasta dish that will have anyone at your dinner table asking for seconds!