Chicken Spaghetti?!


Question: Does anyone know how to make Chicken Spaghetti? I know there was a recipe that had olives in it that I had once. Anyone know how to make it?
Thank You!


Answers: Does anyone know how to make Chicken Spaghetti? I know there was a recipe that had olives in it that I had once. Anyone know how to make it?
Thank You!

Make chicken tetrazini with diced chicken meat cooked spaghetti noodles cream of mushroom soup mix together top with cheddar cheese and bake till warmed through. or make a chicken cacciatore casserole the same way only switch out the cream of mushroom soup for spaghetti sauce and sauteed onions & peppers. top this one with mozzerella cheese

Chicken Spaghetti
3-4 boneless skinless chicken breasts
1 12 oz. package spaghetti
1 can crushed or chopped tomatoes
1 can cream of mushroom or cream of chicken soup
3 cups shredded Cheddar cheese (Colby Jack is good)
1/2 stick butter or margarine
1 soup can milk
2 small cans sliced black olives
2 small cans sliced mushrooms
chopped onions, green peppers, garlic, as desired
Boil chicken breasts and cut into pieces. Add spaghetti to boiling water and boil with chicken pieces until done.
Put about 2 cups cheese, butter, soup, and milk in 3-quart saucepan. Cook until cheese and butter are melted and sauce is smooth. Then stir in tomatoes (do not drain), olives (drain), mushrooms (drain), onions/peppers/garlic.
Drain spaghetti and chicken. Return to pot and pour in cheese sauce mixture. Stir well. Spray 13x9x2" casserole with cooking spray and then pour spaghetti/sauce mixture into casserole. Sprinkle remaining cheese on top and bake about 30-35 minutes at 375°F.

***ENJOY!!!

Americans are raised to think that Spaghetti is a dish consisting of their mother's variation of a tomato sauce, with or without meat, and a variety of noodle called spaghetti. Thing is, spaghetti can be whatever you want it to be, because spaghetti is a noodle, not a dish.

I've made my own "Chicken Spaghetti" once because spaghetti was the only noodle I had in the cupboard and chicken was the only meat I had.

To serve two, start with as much chicken as you'd like. Cut and trim it into bite sized pieces, saute it in olive oil until it's white, not fully cooked. Season with at least salt and pepper. From there, slowly heat two cups of heavy whipping cream until it has reduced by half. Lower the heat some, then add two more cups of heavy whipping cream, about a cup of shredded Asiago or Parmasean cheese, your chicken, and your noodles, but only if they're fresh, not dried. If you have dry noodles, par-boil them in water and finish them in your cream-sauce. NEVER rinse them with water. Noodles are sticky out of the water for a reason - so the sauce will stick to them. Just straining them adequately will be sufficient enough. Keep your heat low enough to finish cooking the chicken, but not so hot that the cream sauce is steaming. Before service, cut into the biggest piece, make sure it's finished cooking. Plate it, let it rest one-two minutes, then enjoy. If you eat it when it's straight out of the pot, the chicken won't be soft and supple. ENJOY!

The professional cook above me would be so disappointed and ticked off at me and may want to kill me for what I do with my food, but I do the following:

I nuke chicken thighs in the microwave in a plastic container after seasoning them heavily with Seasoning Salt and dousing them in Italian salad dressing. I put them in for six minutes, flip them over, resalt and dress them in Italian, and nuke them again for six minutes, then I flip them over and nuke them again for 5 minutes.

I boil spaghetti in a pot.

I also pour Spaghetti Sauce (I like Classico's Mushroom & Olive or Sausage) into a plastic container and nuke that in the microwave for about a minute and a half. Then I will season it a little with garlic powder and nuke it again for another minute when the pasta looks like it is about ready to come out of the pot.

I dice a tomato and grate a lot of cheese (I like Extra Sharp Cheddar). I put two hot chicken thighs on the plate, pour the noodles into a colander and drain, then put the noodles on top of the chicken, I put the tomatoes on top of the pasta, I might throw in some bacon bits or smoked oysters, I pour the sauce on top of the pasta, tomatoes and meat, and then I put the cheese on top of everything. After that I upend a bottle of parmesan and coat the dish until it looks white again.

I grab a Red Hook ESB beer from the fridge, take the plate and the beer to the recliner in front of the TV and. . .

ENJOY!!!!

Serves one. Takes maybe 30-40 minutes.

CHICKEN SPAGHETTI

1 chicken
1 tsp. salt
1 (12 oz.) pkg. spaghetti
1 green pepper (chopped)
1 onion (chopped)
3/4 c. chopped celery
2 tbsp. butter
1 can mushroom soup
1 (8 oz.) can green peas, drained
1 (8 oz.) pkg. cheese (cubed)
1 (4 oz.) jar diced pimiento, drained
1 tbsp. chili powder

Place chicken and salt in Dutch oven, cover with water. Simmer until tender. Remove chicken from broth and let cool. Set aside 1/4 broth. Save other broth for other uses.
Bone chicken and chop. Set aside.

Cook spaghetti according to package directions; drain.

Saute peppers, onion and celery until tender. Add chicken, spaghetti, 1/4 cup broth, soup and next 5 ingredients. Put into 13x9 greased pan. Cover and bake 350 degrees for about 40 minutes.





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