Spaghetti Chicken Pie

An easy to make all in one main meal dish, using the cooked spaghetti as your pie crust!

As a rough guide for 4 people cook your usual amount of spaghetti (about 250gms)

until it is al dente. Drain well.

For the filling in a lightly oiled heated frypan

(a touch of sesame oil helps) quickly fry off

1 finely chopped onion
2 thinly slice rasher of bacon
2 thinly sliced small chicken breasts

Take your cooked spaghetti and line a quiche dish or deep sided pie dish

as you would with pastry, remembering to build up the sides

with more spaghetti to make it resemble a crust.

Put all your cooked ingredients on top of the spaghetti base,

give it all a good grind of fresh black pepper, a good sprinkle of fresh herbs.

Beat 4 or 5 free range eggs and pour all over the pie,

and finely top with a good covering of grated cheese.

Mozzarella works well or cheddar or parmesan.

Bake in a preheated 180c oven for about half an hour until pie is set and top is golden.

30th June 2006