1 (4 ounce) package uncooked spaghetti
1 (2.5 ounce) package Italian seasoned dry bread crumbs
3 tablespoons mayonnaise
1 tablespoon chopped fresh parsley
1 (4 ounce) can diced, sliced mushrooms, with juice
16 slices Cheddar cheese
8 limes, halved
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix spaghetti, breadcrumbs, mayonnaise, parsley and mushrooms. Mix thoroughly.
Place chicken in a large nonstick skillet, place pan over medium heat and brown on all sides. Drain, drain, and transfer to pot with 2 cups of water. Season with 1/2 cup of the cheese, then add chicken. Heat, stirring, over medium heat.
Add seasoned dry bread crumbs to skillet, season with mayonnaise, cook for 3 minutes or until browned. Add mushrooms, cook for 2 minutes or until tender. Transfer chicken to pot with pasta mixture. Add wine and meat stock; mix well. Bring to a full boil, then reduce heat to medium-low.
Add mushrooms and sausage and cook for 3 minutes. Add egg. Sprinkle over chicken and continue cooking for 2 minutes or until chicken is no longer pink and tender. Transfer to pot with pasta mixture and cook, stirring, for 3 to 4 minutes or until chicken is no longer pink and tender.
Toss with mushrooms and cheese and spoon all over chicken and pasta. Serve hot.
I changed the amount of ingredients, used chicken broth and provided with strips of chia. Just a tip: Let them cool completely before covering them with foil or plastic wrap and refrigerating them. The hot kombucha will help but are not necessary.
I followed the recipe exactly dropping the bean sprouts as low as I could manage and adding a small pinch of ground ginger. Just a tip: Let them cool completely before covering them with foil or plastic wrap and refrigerating them. The heat causes condensation to form and if it runs off onto the bars it makes the topping look like a soggy mess!