Baked Chicken Spaghetti

500g Spaghetti Noodles, cooked
3 cups Shredded Chicken
1/2 cup Chorizo de Bilbao
1 pc. Onion, diced
5 – 6 cloves Garlic, minced
1 small Bell Pepper, chopped
1 cup Tomato Sauce
1 tbsp. Paprika
1 cup Mushrooms, sliced
2 cups Chicken Broth
1 cup All Purpose Cream
1 1/2 cups grated Cheddar Cheese
Salt and Pepper to taste
1 tbsp. Sugar (optional)
Oil for sautéing
  1. Pre-heat pan with oil. Sauté onion till soft then add garlic.
  2. Add chopped chorizo, continue to cook for 3 minutes. Add bell pepper, tomato sauce, paprika, chicken broth, all purpose cream and mushroom. Season with salt and pepper to taste. Simmer on low heat for 15 minutes.
  3. Add shredded chicken and 1/2 cup grated cheddar cheese. Simmer for another 2 – 3 minutes. Remove from the heat. Transfer in an oven proof dish.
  4. Cook the spaghetti noodles as per packaging instructions.once cooked, transfer the noodles in the prepared sauce. Mix it well, the sauce can be a bit runny but the noodles will absorb it. Garnish with the remaining grated cheddar cheese on top.
  5. Pre-heat oven to 350F/175C. Bake for 30 minutes. After baking, transfer on a cooling rack and leave it to cool down for 15-20 minutes before serving. Enjoy!