I need your BEST Chicken Spaghetti recipe...OK?!
5 boneless skinless chicken thighs (or any boneless parts. I prefer white meat)
1 bay leaf
3 tablespoons butter
1 yellow onion, chopped
1/2 green bell pepper, chopped
2 stalks celery, chopped
1(2ounce)jar pimientos, small one
1(10ounce)can tomato soup
1(12ounce)can tomato juice
2 tablespoons Worcestershire sauce
1(4ounce)can mushroom stems and pieces
2 garlic cloves, minced
1/4 teaspoon salt and pepper, to taste
1 lb cheddar cheese, shredded
1(16ounce)package angel hair pasta
Boil chicken thighs about 20 to 30 minutes with 1 bay leaf. Reserve broth. Shred chicken and set aside. Brown the next 5 ingredients in a BIG skillet about 8 minutes. Stir in the next seven ingredients plus chicken and simmer 10 minutes or until cheese is melted. Boil angel hair pasta according to package directions in reserved chicken broth (or regular spaghetti). Remove bay leaf, drain and fold into skillet mixture.
nfd?
Answers: CHICKEN SPAGHETTI
5 boneless skinless chicken thighs (or any boneless parts. I prefer white meat)
1 bay leaf
3 tablespoons butter
1 yellow onion, chopped
1/2 green bell pepper, chopped
2 stalks celery, chopped
1(2ounce)jar pimientos, small one
1(10ounce)can tomato soup
1(12ounce)can tomato juice
2 tablespoons Worcestershire sauce
1(4ounce)can mushroom stems and pieces
2 garlic cloves, minced
1/4 teaspoon salt and pepper, to taste
1 lb cheddar cheese, shredded
1(16ounce)package angel hair pasta
Boil chicken thighs about 20 to 30 minutes with 1 bay leaf. Reserve broth. Shred chicken and set aside. Brown the next 5 ingredients in a BIG skillet about 8 minutes. Stir in the next seven ingredients plus chicken and simmer 10 minutes or until cheese is melted. Boil angel hair pasta according to package directions in reserved chicken broth (or regular spaghetti). Remove bay leaf, drain and fold into skillet mixture.
nfd?
Ingredients
3 cups cooked chicken (I use chicken tenders)
1 12-ounce package thin spaghetti
3 tablespoons butter or margarine
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon chopped pimento
1 28-ounce can cream of chicken soup
1 cup milk
1 1/2 cups Velveeta or similar product
Salt and pepper to taste
Cheddar cheese, grated
Instructions
Preheat oven to 350 degrees. In a large saucepan, cook chicken in boiling water until done. Drain, saving water. Chop chicken into small pieces. Add spaghetti to chicken water and cook until done, following directions on package. In another pan, melt butter and sauté celery and onion. Stir in pimento. Add chicken, soup, milk, Velveeta, salt, and pepper. Drain spaghetti and add to chicken mixture. Pour into a greased 9-by-13-inch baking dish. Sprinkle Cheddar on top. Bake for 20 minutes. Serves 8 to 10 people.
4 boneless chicken breast
8oz Velveeta
1 can Rotel
1 can Cream of Mushroom
1 package spaghetti
milk
salt
pepper
garlic
Boil chicken (Cooks Note: for more tender chicken, don't boil; simmer slowly over low heat instead). Drain broth into a bowl and reserve.
Boil spaghetti according to package directions.
Cut chicken into bite-sized pieces.
Combine: chicken, spaghetti, Cream of Mushroom, Rotel (not the whole can), salt, pepper, garlic.
Melt Velveeta in microwave. Stir in milk, just enough to make it as creamy as desired.
Combine Velveeta with remaining ingredients, season to taste and serve.
CHICKEN PASTA MILANO
Takes less than an hour to make. Serves about 4 people.
Ingredients
1 tablespoon butter
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
4 boneless skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
2 tablespoons basil
8 ounces angel hair pasta, cooked and drained
Directions
1 In a large saucepan, melt butter over low heat.
2 Add the minced garlic and cook for about a minute.
3 Add tomatoes and 3/4 cup of chicken broth.
4 Increase heat to medium and bring mixture to a boil.
5 Reduce heat and simmer uncovered, for about 10 minutes.
6 Add cream and bring to a boil again, stirring frequently.
7 Simmer over medium heat until sauce is thick.
8 Sprinkle salt and pepper over both sides of chicken.
9 Heat the olive oil in a skillet, then add chicken and saute until chicken is no longer pink inside.
10 (About 4 minutes each side should do it.) Remove chicken from skillet, drain fat from skillet.
11In the same skillet, stir 1/4 cup chicken broth with the pan juices, and bring to a boil; reduce slightly and add to the cream sauce; stir in basil.
12Serve chicken atop the pasta, coat with the cream sauce.
A form of Chicken Parmesan
I use beer battered chicken in mine just because its very tender and juicy. Recipes follows...
Put chicken breast on plate, top with angel hair pasta. Your favorite ragu sauce topped with mozerella cheese. Melt in microwave. If making recipe for several people, do the same setup in a casserole dish. Bake at 350 until cheese is melted.
Sauce I use...
1 jar of onion & garlic flavored ragu
1 can of diced tomatos
1 small can of tomato paste
1 cup of parm cheese
3/4 cup chopped onion
3/4 cup chopped bell pepper
Saute onion & bell pepper and mix with the rest of the ingredients.
Beer Battered Chicken
Put one cup of flour into a mixing bowl. Make a well in the middle. Pour 1 cup of beer into the middle and slowly mix the flour into the beer. Mix until all (or most) of the lumps are out. Cover and sit on counter for an hour. Salt and Pepper the chicken and dip in batter. Fry until medium golden brown.
This one isn't mine, but it is the best...
Pioneer Woman Chicken Spaghetti
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)
Hope you like it as much as we did!
Chris
Golden Chicken Spaghetti Casserole
1 c Chopped onion
1 ts Olive oil
1 lb Canned tomatoes; cut up
2 c Well-seasoned chicken broth
12 oz Spaghetti; broken up
2 c Diced cooked chicken
12 oz Shredded cheddar cheese
Instructions:
Saute onion until tender. Add tomato and broth; simmer uncovered until
sauce is reduced to 2 1/2 cups. In greased 3-qt casserole layer half the
spaghetti, all the chicken, half the cheese, then remaining spaghetti. Pour
on sauce; sprinkle with remaining cheese. Bake 40 minutes at 325F