CHEESY CHICKEN FINGERS PASTA BY MADALICIOUS COOK OFF CHALLENGER HANNAH LEA HIDALGO

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