California Chicken Spaghetti Food

CALIFORNIA CHICKEN AND SPAGHETTI

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

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

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.

COPYCAT KUNG PAO SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Drain, then drizzle with 2 tablespoons canola oil and toss. Set aside.
• Meanwhile, whisk together the mirin and 2 tablespoons of the soy sauce in a large bowl. Add the chicken pieces and toss to coat.
• In a separate bowl, whisk together the chicken broth, chili sauce, sambal, vinegar, sesame oil, 2 teaspoons of the cornstarch and remaining 2 tablespoons soy sauce.
• Fill a large, heavy-bottomed skillet halfway with canola oil and heat over medium-high heat until shimmering but not smoking. Toss the chicken with the remaining 1/2 cup cornstarch until coated completely. Add the chicken to the hot oil in batches and cook until golden brown and cooked through, about 1 minute per side. Remove with a slotted spoon to a plate; cook the remaining chicken.
• Pour off all but 2 tablespoons of the oil and return the skillet to medium-high heat. Add the peanuts and cook until toasted to a dark brown, about 1 minute. Add the scallions, chiles and garlic and cook, stirring constantly, until lightly toasted, about 1 minute. Add the chicken broth mixture to the skillet and bring to a boil. Return the chicken to the skillet with the pasta and heat, tossing, until the pasta and chicken are fully coated and hot. Serve warm.

FIREFIGHTER'S CHICKEN SPAGHETTI

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain. , In a large bowl, combine soups, sour cream, milk, 2 tablespoons butter and seasonings. Add cheeses, celery, onion and mushrooms. Stir in chicken and spaghetti., Transfer to a greased 3-qt. baking dish (dish will be full). Combine cornflakes and remaining butter; sprinkle over the top. , Bake, uncovered, 45-50 minutes or until bubbly.

CALIFORNIA CHICKEN

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.

CHICKEN SPAGHETTI

Steps:

• In a saucepan over medium-high heat, add 2 tablespoons of the grapeseed oil, the celery, onion, garlic, and peppers. Stir while cooking until the onions are translucent, about 12 minutes.
• In a separate saucepan, over medium heat add the remaining 1 tablespoon of oil, the tomato juice, canned tomatoes, oregano, chicken, basil, and broth and simmer for 10 minutes. Add the vegetable mixture and stir to combine. Continue to cook over medium heat for 10 minutes, then reduce the heat to low, and cook for another 10 minutes, stirring throughout the cooking time.
• Once the sauce has reduced, add the pasta and the green onions. Stir in the Parmesan and transfer the spaghetti to a serving bowl.

CHICKEN SPAGHETTI

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.)

GRANDMA'S CAJUN CHICKEN & SPAGHETTI

Steps:

• Sprinkle chicken with cayenne and salt. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches. Remove from pan., Add sausage, onion, green pepper and celery to same pan; cook and stir over medium heat 3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, until chicken juices run clear, about 1 hour., Cook spaghetti according to package directions. Remove chicken from pan. When cool enough to handle, remove meat from bones; discard skin and bones. Shred meat with 2 forks; return to pan. Bring to boil. Reduce heat; simmer, uncovered, until slightly thickened, 8-10 minutes. Skim fat. Drain spaghetti; serve with chicken mixture.

CALIFORNIA CHICKEN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 8 minutes or until al dente. Drain.
• Heat olive oil in a large skillet over medium heat. Add chicken pieces, and cook, stirring until browned on the outside. Stir in the garlic, basil, Cajun seasoning, salt, and pepper, then mix in the tomatoes. Cook until tomatoes are semi soft, and chicken is cooked through. Toss with pasta, and serve with crumbled feta cheese on top.

CALIFORNIA CHICKEN SANDWICH

Steps:

• To prepare citrus mayonnaise, combine first 5 ingredients in a small bowl.
• To prepare the sandwiches, sprinkle chicken with salt and pepper.
• Heat a large non stick skillet over medium-high heat and add chicken. Coat skillet with cooking spray if desired.
• Cook chicken 5 minutes on each side.
• Reduce heat to low.
• Cover and cook 5 more minutes until done. No pink is showing.
• Remove chicken from skillet and cut diagonally across grain into thin slices.
• Spread 1 tablespoon of citrus mayonnaise on each of 4 bread slices.
• Top with 1 lettuce leaf, 1 chicken breast half (sliced), 2 tomato slices, 2 avocado wedges and remaining bread slices.
• Add additional citrus mayonnaise to top bread slice if desired.

CALIFORNIA CHICKEN SANDWICH

Steps:

• in a large skillet put the balsamic vinegar and garlic along with the chicken breasts.
• add fresh ground pepper (i use about one tbs) on medium heat cook the ckicken until it is done.
• butter just one side of each slice of bread.
• assemble (butter on the outside) sandwiches with cheeses on each slice of bread then on one slice put the avacado (enough to cover surface of sandwich) tomato and chicken.
• in a heated skillet add sandwich and toast each side for about three minutes or until golden brown.
• slice in half and serve.
• you can also spread honey mustard or mayo on sandwhich before toasting.

CALIFORNIA VEGETABLE SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain spaghetti and transfer to a serving bowl.
• Heat Italian dressing in a large skillet over medium-low heat; cook and stir broccoli, cauliflower, and carrot in the dressing until slightly tender, about 5 minutes. Add mushrooms and parsley to vegetable mixture; cook and stir until tender, about 5 minutes more.
• Mix milk and mayonnaise together in a microwave-safe bowl; heat in microwave until warmed, 30 seconds to 1 minute. Stir milk mixture into vegetable mixture; cook until heated through, 1 to 2 minutes.
• Spoon vegetable mixture over spaghetti and top with Parmesan cheese and almonds.

CALIFORNIA PIZZA KITCHENS KUNG PAO SPAGHETTI

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.

CALIFORNIA CHICKEN

Steps:

• Arrange chicken in square baking dish, sprinkle with lemon juice, onion flakes, basil and pepper.
• Cook on high in microwave, covered with waxed paper, for 8 1/2 to 9 1/2 minutes or till tender.
• Top chicken with 1/2 of cheese, avocado, tomato, and remaining cheese.
• Cook on high 2 1/2 to 3 minutes.
• Let stand 5 minutes before serving.