Spaghetti with Chicken & Mushrooms and Garlic Pitta

I was hungry hungry hungry tonight, therefore, dinner had to be cooked the minute I got in the door from work. Chicken breasts are great because they're pretty low in fat and they cook so quickly when chopped up or flattened. Recipe as follows:

1 Chicken breast, sliced finely

5 or 6 mushrooms, thickly sliced

Quarter of red onion, sliced

Large clove garlic, crushed, half for pitta

Spaghetti
Oval pitta bread
Salt & pepper
Grating of parmesan cheese

For the pitta bread, mix a couple tablespoons of butter with half the crushed garlic clove, salt and pepper and a pinch of dried parsely. While you are doing this lightly toast the pitta bread. It should still be soft so be careful to have the toaster on a low setting. While its still hot cut a slit in the top and put in the garlic butter, pushing it right down to the bottom so the entire interior is all garlicky and buttery.

You can reheat when the spaghetti is ready by placing it over the toaster while its switched on, the residual heat from the bottom will warm it through just keep an eye on it. This probably isn't a safe way to do it but I'm still here!!

While the spaghetti is cooking, fry the chicken in a little olive oil over a high heat, its nice if it's browned a little. Then add the mushrooms, onion and garlic and keep stirring. Throw in a few spoonfuls of pasta water and let it bubble vigorously until its almost gone. At this stage, grate in some parmesan, as little or as much as you want. The addition of the cheese with the cooking water kind of makes a creamy sauce. Once its cooked, add the spaghetti to the chicken give it a good stir and serve with the pitta bread. I dare you not to like it.