California Chicken Spaghetti Food

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CHICKEN SPAGHETTI



Chicken Spaghetti image

With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 10

1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
  • Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
  • Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
  • Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

CHICKEN SPAGHETTI



Chicken Spaghetti image

Provided by Food Network

Time 1h25m

Yield 8 servings

Number Of Ingredients 16

8 ounces spaghetti
2 cups grape tomatoes, halved lengthwise
2 jalapenos, stemmed, seeded, and halved lengthwise
4 cloves garlic, left whole
1/2 yellow onion
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk, plus more as needed
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded Monterey Jack cheese
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 cup chopped fresh cilantro, plus more for garnishing
2 teaspoons fresh lime juice
Salt and black pepper
4 cups shredded cooked chicken

Steps:

  • Lightly grease a 9-by-13-inch baking dish. Line a baking sheet with foil.
  • Cook the spaghetti according to the package instructions in a large pot of boiling salted water. Drain, rinse, and transfer the spaghetti to the baking dish.
  • Meanwhile, turn on the broiler and place a rack 6 inches away from the heating element. Place the grape tomatoes and jalapenos on the prepared baking sheet, skin side up, along with the whole garlic cloves and onion. Broil, for 5 to 7 minutes, until the tomatoes, jalapenos, garlic, and onion are softened and have begun to blacken. Remove from the oven, and when cool enough to handle, dice the tomatoes, jalapenos, garlic, and onion.
  • Turn the oven temperature down to 350 degrees F.
  • To make the sauce for the spaghetti, in a saucepan, melt the butter over medium-low heat. Whisk in the flour until well combined and slightly browned, about 30 seconds. Slowly pour in the milk and cook, stirring, until the sauce thickens just a bit, 3 to 5 minutes. (You want it to coat the back of your spoon, but not be too thick, like custard. If it gets too thick, you can slowly add more milk, about a teaspoon at a time.)
  • Once the sauce thickens, immediately turn off the heat and slowly stir in half of the cheeses, about 1/4 cup at a time, until melted and incorporated into the sauce. Stir in the diced vegetables, along with the cumin, cayenne, cilantro, and lime juice. Taste and adjust the seasonings, adding salt and black pepper to taste. Pour the sauce into the cooked spaghetti and then stir in the shredded cooked chicken. Cover the spaghetti with the remaining cheeses.
  • Bake, uncovered, for 20 minutes, or until brown and bubbling. Garnish with cilantro before serving.

CALIFORNIA CHICKEN AND SPAGHETTI



California Chicken and Spaghetti image

This one is from the University Women's Cookbook. When I made this I put the cheese on top of the pasta and the chicken on top the cheese. It took only 40 minutes in my oven to cook. I took the chicken and put that on a platter and mixed the spaghetti really good with the melted cheese. I thought this dish turned out pretty good! :)

Provided by sweetcakes

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

3 lbs chicken, cut up
1/2 cup evaporated milk
1 cup biscuit mix
8 ounces spaghetti
1 lb stewed tomatoes
1 cup sour cream
1/2 cup white wine
3 ounces chopped mushrooms
1/2 cup finely chopped onion
1 garlic clove, minced
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces mozzarella cheese, sliced

Steps:

  • Dip chicken in milk; coat with biscuit mix.
  • Heat 1/4 inch fat in heavy skillet; add chicken. Cook over medium heat until browned on both sides.
  • Cook spaghetti according to package directions; drain.
  • Combine spaghetti, tomatoes, sour cream, wine, mushrooms, onions, garlic, oregano, salt and pepper; mix well.
  • Turn into shallow greased baking dish; top with chicken and cheese.
  • Bake at 375* for 1 hour or until chicken is tender.

CHICKEN SPAGHETTI



Chicken Spaghetti image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 10

1 whole chicken, cut up, or 8 chicken thighs
1 pound thin spaghetti, broken into 2-inch pieces
2 cans cream of mushroom soup
2 1/2 cups grated sharp Cheddar
1/4 cup finely diced green bell peppers
1/4 cup finely diced red bell peppers
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
1 medium onion, finely diced
Salt and freshly ground black pepper

Steps:

  • Place the chicken into a medium pot of water and bring to a rolling boil over medium-high heat. Boil for a few minutes, then turn to a medium-low heat and simmer for 30 to 45 minutes. Take the chicken out of the pot (leave the liquid for cooking the spaghetti) and let cool slightly. Pick out the meat to make 2 generous cups.
  • Preheat the oven to 350 degrees F.
  • Cook the spaghetti in the broth from the chicken until al dente. Do not overcook. Drain the spaghetti, reserving about 2 cups of the cooking liquid.
  • Add the spaghetti to a large bowl and combine with the chicken, mushroom soup, 1 1/2 cups of the Cheddar, the green and red peppers, seasoned salt, cayenne, onions and salt and pepper to taste. Mix in 1 cup of the reserved liquid at first, adding an additional cup if needed.
  • Place the mixture in a casserole pan and top with the remaining 1 cup Cheddar. Bake until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover the casserole with foil.)

CALIFORNIA PIZZA KITCHENS KUNG PAO SPAGHETTI



California Pizza Kitchens Kung Pao Spaghetti image

This is a perfect pasta for people who love spicy food. Be careful not to eat the whole Chinese dried chili peppers.

Provided by Sharon123

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 19

1/2-1 1/2 cup chicken stock or 1/2-1 1/2 cup vegetable stock
2 tablespoons cornstarch
3/4 cup soy sauce
1/2 cup dry sherry
3 tablespoons red chili paste with garlic
1/4 cup sugar
2 tablespoons red wine vinegar
2 tablespoons toasted sesame oil
2 egg whites
2 tablespoons cornstarch
1/2 teaspoon salt
1 lb spaghetti
1/2 cup olive oil, plus
2 tablespoons olive oil
1 lb boneless skinless chicken breast, cut in 3/4-inch cubes
10 -15 whole chinese dried red chili peppers (don't eat these, they are for color and heat)
1 cup unsalted dry roasted peanuts
1/4 cup minced garlic
3 cups coarsely-chopped scallions, greens and whites

Steps:

  • To Make the Kung Pao Sauce:.
  • In a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch is fully dissolved. Stir in all the remaining sauce ingredients and bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Set aside.
  • To Make Egg White-Cornstarch Mixture:
  • In a mixing bowl, use a whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended; be careful not to beat them into a froth. Set aside.
  • To Prepare the Pasta:.
  • Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 10 minutes.
  • Meanwhile, in a large nonstick frying pan over high heat, heat the olive oil for about 1 minute. Add the chicken pieces to the Egg White-Cornstarch Mixture and toss to coat them. Taking care to avoid splattering, add the coated chicken to the pan and cook like a solid pancake until the egg mixture sets; then, using a large spatula, carefully flip the chicken pieces over together and, with a wooden spoon, gently separate the pieces.
  • Gently stir the Chinese peppers and roasted peanuts into the pan. As soon as they darken in color, after no more than 1 minute, stir in the garlic and scallions. Once the garlic begins to brown, after no more than 30 seconds, add the Kung Pao Sauce and toss and stir to coat the ingredients.
  • When the pasta is ready, drain it well and, in a large mixing or serving bowl, toss it thoroughly with the sauce. Serve family-style or transfer to individual serving bowls, arranging the chicken, vegetables, and peppers.

Nutrition Facts : Calories 874.4, Fat 42.4, SaturatedFat 6.1, Cholesterol 49, Sodium 2358.8, Carbohydrate 85.2, Fiber 6.5, Sugar 13.1, Protein 36.8

CALIFORNIA CHICKEN



California Chicken image

This recipe is great for summertime veggies from the garden, and quick too!

Provided by Ingrid

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breasts
1 teaspoon olive oil
½ teaspoon onion powder
1 pinch salt
1 pinch ground black pepper
2 avocados - peeled, pitted and sliced
2 ripe tomatoes, sliced
1 (8 ounce) package Monterey Jack cheese, cut into 10 slices

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
  • Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.

Nutrition Facts : Calories 540.7 calories, Carbohydrate 12.1 g, Cholesterol 121.8 mg, Fat 36.7 g, Fiber 7.6 g, Protein 42.8 g, SaturatedFat 14 g, Sodium 373 mg, Sugar 2.7 g

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