ULTIMATE CHICKEN SPAGHETTI
Provided by Stacey Little | Southern Bite
Time 1h5m
Number Of Ingredients 9
Steps:
- Place the chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Try not to boil the chicken as it can make it tough. Allow to cool enough to handle, then shred using two forks.
- Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish with nonstick cooking spray.
- Cook the pasta according to the package directions. Drain and set aside.
- In a large pot, combine the Ro*tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
- Bake for 20 to 30 minutes or until heated through and the cheese has melted.
CHICKEN SPAGHETTI - TOMATO LESS
This is my mother-in-laws recipe and it is the bomb, I love it and so does the whole family. Thank you Dianne!!
Provided by Aurora Bisig @aurorabisig
Categories Chicken
Number Of Ingredients 10
Steps:
- Boil Chicken (with garlic, salt and pepper to taste) and then debone chicken when it is done, then cut into large bite sized pieces, reserve the chicken stock in another container to add later. Cook spaghetti with the onion, celery and carrots and drain with the vegetables. Now you can either put everything back in the big pot or in a casserole but I prefer the pot, less clean up. Now in the big pot add drained spaghetti with vegetables, chicken, the mushroom soup, Velveeta cheese cut in 1-2 inches strips (for easier melting) and stock all together and mix well until the Velveeta melts and the mushroom soup is well mixed. Warm this on low to medium low heat until everything is mixed and melted, make sure you stir often until all mixture is heated through. If you put too much stock and it is too watery, cook it down on medium low to reduce or just serve it in bowls either way, trial and error. Serve with biscuits if you like and enjoy!!
QUICK AND EASY CHICKEN AND TOMATO PASTA
This is a quick, easy, and delicious chicken and tomato pasta dish for those crazy carpool nights. Also good for lunch leftovers the next day.
Provided by Tiffany 9921
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
- Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with seasoned salt, and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from pan, and reduce heat to low. Stir in tomatoes, cover, and simmer for 15 minutes.
- Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 29.4 g, Cholesterol 41.3 mg, Fat 8.2 g, Fiber 4.4 g, Protein 21.8 g, SaturatedFat 1.3 g, Sodium 766.9 mg, Sugar 5.2 g
CAJUN CHICKEN ONE-POT
Make a crowd-pleasing pasta dish for dinner. We've taken inspiration from creamy alfredo sauce with Cajun-style seasoning to add a bit of punch.
Provided by Barney Desmazery
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
- Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
- Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.
Nutrition Facts : Calories 555 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium
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