Chicken And Spaghetti Dinner Food

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 AND SPAGHETTI DINNER

Steps:

• Preheat oven to 350 degrees.
• Heat the oil and butter in a large skillet.
• Sprinkle the chicken pieces with garlic salt and pepper.
• Brown the chicken over medium heat, and transfer to a 13 x 9 baking dish.
• In the same skillet, saute the mushrooms, onions, peppers, and celery, until tender, about 7 minutes.
• Stir in the sauce, and heat for 5 minutes.
• Pour over the chicken, and bake for 30 minutes, or until chicken is no longer pink.
• Serve over the spaghetti, sprinkle with Parmesan.

ITALIAN CHICKEN SPAGHETTI DINNER

Steps:

• Mix cheese, crumbs, and seasonings.
• Dip chicken into melted butter.and coast with cheese mixture.
• Place the coated chicken on a 16x12x1 baking pan that has been greased.
• Bake for 30-35 minutes at 400°F.
• While Chicken is baking, warm pasta sauce and prepare spaghetti.
• When chicken is done, place over spaghetti and top with sauce.

CHINESE CHICKEN SPAGHETTI

Steps:

• Cook pasta according to package directions.
• In a small bowl, whisk corn starch and 1 tbsp soy sauce until smooth; stir in 1 tbsp sesame oil. Transfer to a large resealable plastic bag and add chicken. Seal bag and turn to coat chicken. Let stand for 10 minutes.
• In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside.
• In a large nonstick skillet or wok, stir-fry the chicken in canola oil until the juices run clear. Remove to a platter and keep warm.
• In the same skillet, stir-fry the peas and carrots for 5 minutes. Add green onions, ginger, and pepper flakes. Cook and stir until vegetables are crisp-tender.
• Return chicken to pan. Add soy sauce mixture; mix well. Drain pasta; add to skillet. Toss until combined.