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Ingredients:
| 1 | pack (350 g) | MAGNOLIA CHICKEN TIMPLADOS CHEESY CHICKEN FINGERS |
| 2 | cups | cooking oil |
| 3/4 | bar (of 225 g) | MAGNOLIA GOLD BUTTER UNSALTED |
| 1 | head (52 g) | garlic, minced |
| 1 | can (198 g) | button mushrooms pieces and stems, drained |
| 1 | pc (80 g) | red bell pepper, cut into thin strips |
| 1 | tsp | Italian seasoning |
| 1 | tsp | iodized fine salt |
| 1/4 | tsp | pepper |
| 1 | pack (160 g) | MAGNOLIA CHEEZEE, grated |
| 1 | pack (400 g) | spaghetti, cooked according to package directions |
Procedure:
1. In a pan, fry chicken fingers in hot oil until cooked through. Drain excess oil on paper towels and set aside.
2. In another pan, melt butter and sauté garlic, muhsrooms, bell pepper and Italian seasoning. Season with salt and pepper.
3. Toss in pasta and mix well.
4. Arrange pasta on a serving plate.
5. Garnish with cheese and top with chicken fingers.
Makes 7 servings.
(Yield: 7 cups/1 cup per serving)
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