Spaghetti with chicken tenders in curried chicken broth

I'm culling the contents of the refrigerator and was delighted to discover a package of mushrooms that I previously opened and carefully re-packaged rolled in paper towel so that they'd be both aerated and protected from the, um, air.  Having forgotten them, I expected they'd be entirely turned to mush.  Not so, they were perfectly fresh.  Fresh as a daisy.  Fresh as a baby's bum.  Fresh as a ... as a ... as something that's totally fresh.  I also found half a small zucchini.  Well.  There you go.  My course of action was determined.

Leftover chicken tenders in curried chicken broth seasoned with a mix of two curries, which sounds like a lot but isn't because scant amounts of both were used. Plus pineapple because I'm also culling the freezer, and regular spaghetti this time instead of spinach spaghetti.  Over night in the refrigerator, the broth turned into sauce so I just left it like that.  Lifted the noodles out of their cooking water, rolled them in butter, then with Parmigiano Reggiano, then covered with reheated sauce.

This was so delicious, it's a shame it only comes around once in ever, if you know what I mean. It can never be duplicated exactly, although the careless idea can be recycled.