prep time
15 minutes
cook time
30 minutes

Chicken Stroganoff with Spaghetti

Make this delicious Sunday night dinner Chicken Stroganoff with Del Monte whole wheat Spaghetti. Enjoy this pasta with a side of greens and a mocktail.


200 Grams Del Monte Spaghetti
3 Tbsp Butter
1 Small Onion, Chopped
2 Cups White Button Mushrooms, Sliced
200 Grams Skinless, Boneless Chicken, Cut Into Bite-Size Pieces
1 TBSP Red Chili Flakes, Plus More For Topping
1/2 TBSP Thyme
- Salt and pepper to taste
1 Cup Boiled Pasta Water
1/2 Cup Cream
1 TBSP All Purpose Flour


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain. Reserve a cup of boiled pasta water.
  2. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes.
  3. Add the remaining 1 tablespoon butter, the chicken, our, chili akes, salt and pepper. Cook, stirring, until the chicken browns, about 3 - 5 minutes.
  4. Add the pasta water and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 5 more minutes.
  5. Divide the spaghetti among plates. Top with the chicken stroganoff and white sauce. Grate cheese and sprinkle thyme leaves. Serve warm.

Enjoy your meal!

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