Chicken Spaghetti With A Tomato Sauce Base Food

SIMPLE SPICY CHICKEN PASTA

Steps:

• Heat a few lugs of the olive oil in a large pan on a med-high heat then add the onions, garlic, peppers and chilli powder. Fry for about 5 minutes, or until onions are softened and pale (not golden).
• Add the chicken, with a pinch of salt and pepper, to the pan and cook until all the chicken is sealed, but not browning.
• Keep on the heat and add the tomatoes, worcestershire sauce, juice of 1/2 a lemon, the chilli flakes and a good pinch of salt and pepper. Give a good stir and turn the heat up high. Let the sauce reach a boil and then reduce the heat to a med-low setting. Cover the pot and allow to simmer for 45 minutes, stirring occasionally.
• With about 15 minutes left to cook, put on some pasta . I recommend a tagliatelle, fusilli, conchiglie or penne.
• Once the sauce has been on for a good 45 minutes and has reduced slightly, remove from the heat and add the cheese. Stir to make sure it has melted through the sauce. Then drain off the pasta and add the the pot with the sauce, give a good stir to mix the pasta. Serve in a bowl, or high-edged plate, with some garlic bread on the side.

CHICKEN SPAGHETTI WITH A TOMATO SAUCE BASE

Steps:

• Sautee Onions, Garlic, Celery, Belpepper, and Green Onions in Bacon grease until onions are clear.
• Bring broth to a boil, add vegetables and Bay leaves, boil 20 minutes.
• Add hot sauce and Worcestershire.
• Cook on low to medium.
• Add the 3 cans of Tomato products and boil 10 minutes.
• Add diced Chicken and cooked noodles, cooking just until noodles have absorbed sauce, add extra broth as needed to keep it moist, not soupy!

CHICKEN SPAGHETTI SUPPER

Steps:

• In a large skillet, stir-fry chicken in 2 tablespoons oil about 6-8 minutes or until chicken is no longer pink; drain. Remove and keep warm; , In the same skillet; saute the green pepper, onion and garlic in remaining oil until vegetables are tender. Add the tomatoes, tomato sauce, mushrooms and seasonings; bring to a boil. Reduce heat; return chicken to the pan and heat through. Serve with spaghetti.

SIMPLE SPAGHETTI WITH TOMATO SAUCE

Steps:

• Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.
• Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.
• Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.
• Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.

SPAGHETTI CHICKEN IN TOMATO RECIPE - 1ST SET OF INGREDIENTS & METHOD

Steps:

• Grind the chicken in a mixer, doing so for approx. 1 to 2 minutes.
• Marinade the ground chicken with onions, garlic, mixed herbs, chilli flakes and salt.
• Keep the marinade overnight for tastier results, then make small balls of the marinated ground chicken the next day & add to the gravy as outlined in Method 2

CHICKEN SPAGHETTI

Steps:

• Melt butter in a saucepan and add flour stirring constantly.
• When mixture thickens, add chicken broth, half and half, sour cream, Parmesan cheese, wine, garlic, lemon juice, dry mustard and salt and pepper.
• Stir over medium heat until mixture again starts to thicken.
• Add chicken and spaghetti noodles and stir well.
• Place in a baking dish and sprinkle with paprika and extra Parmesan cheese.
• Bake for 30 minutes at 350°.
• Sprinkle with parsley and serve.

EASY CHICKEN IN TOMATO SAUCE

Steps:

• Heat large skillet on medium high heat.
• While skillet heats, rub chicken breasts with olive oil and sprinkle liberally with salt and pepper.
• Place prepared chicken into skillet and do not touch for 3-4 minutes or until chicken releases easily from the pan and forms a nice crust.
• Remove seared to chicken and set aside. (the chicken will not be fully cooked but will continue to cook in the tomato sauce later).
• Reduce heat of skillet to medium. Add one tablespoon of olive oil. Add onion and saute until translucence. 3-4 minutes. Add chopped garlic and cook an additional minutes.
• Add crushed tomatoes, drained diced roasted tomatoes, heavy cream and italian seasoning to skillet. Bring to a simmer. Add chicken back to pan and simmer for 20 minutes or until chicken reaches 165 degrees.
• Prepare pasta or rice according to package directions and serve with sauce and chicken. Sprinkle with grated parmesan if desired.

CHICKEN SPAGHETTI SAUCE

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir chicken and onion together in the hot oil until the chicken is completely browned and the onions tender, 7 to 10 minutes. Stir garlic, basil, kosher salt, and black pepper into the chicken mixture; cook for 1 minute.
• Blend the tomatoes in a blender until smooth; pour over the chicken mixture and bring to a simmer. Cook mixture at a simmer until hot and the sauce has thickened slightly, about 10 minutes.
• Sprinkle Parmesan cheese over the mixture; stir.

CHICKEN SPAGHETTI

Steps:

• In a large pot, cook pasta in well-salted water, according to package instructions just until al dente. Drain. Dry out pot to use for the sauce.
• While the pasta drains, add cream of chicken soup, cream of mushroom soup, drained tomatoes, Velveeta, salt, pepper, and 1/4 cup milk to the dried pasta pot.
• Cook over medium-low heat, stirring often so the sauce doesn't burn until the Velveeta is melted and sauce is smooth. Add more milk, if needed, to thin the sauce a bit.
• Add cooked pasta and chicken and combine until evenly coated. Serve.

SICILIAN CHICKEN SPAGHETTI

Steps:

• Cook pasta in a large pot of salted boiling water per packet directions, MINUS 1 minute. Drain. (Do this while sauce is simmering)
• Cook chicken: Sprinkle both sides of chicken with salt and pepper. Heat 1 tbsp oil in a large skillet over high heat. Sear chicken 1 1/2 minutes on each side until golden, then remove from skillet. Shred while sauce is simmering.

QUICK AND EASY CHICKEN AND TOMATO PASTA

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.

TOMATO-BASIL SPAGHETTI WITH BLACKENED CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Pat chicken breasts dry and season with kosher salt and black pepper. In a small bowl, mix together the oregano, coriander, paprika and nutmeg. Apply the spice mixture to chicken breasts on both sides.
• In an oven-safe skillet, heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add chicken and brown deeply on both sides (about 4 to 5 minutes in total) Turn heat off. Add 1/4 cup water and lemon juice.
• Transfer chicken to the 400 degrees F-heated oven. Bake for 20 to 25 minutes, turning over once. (Chicken is ready when internal temperature in its thickest part reads 165 degrees F. )
• While chicken is baking, cook spaghetti according to package. Mine took about 9 minutes in boiling water with a dash of salt. Drain in a large colander. Set aside briefly.
• In a large heavy cooking skillet, heat 1/2 cup olive oil. Stir in crushed red pepper flakes, tomatoes, garlic, and chopped green onions. Season with kosher salt and pepper. Cook for 5 to 7 minutes on medium-high. Now add white wine and lemon juice. Bring to a boil, allowing the sauce to reduce a little, then reduce heat to medium, cover and let simmer for 7-10 minutes or until tomatoes sofetn and turn a nice rusty orange.
• Now, add cooked spaghetti to the tomato mixture and stir to combine. When pasta heats through, toss in the basil leaves, Parmesigiano Reggiano, and pine nuts (if you choose).
• Transfer spaghetti to serving bowls and top with the baked chicken breasts. Enjoy!

CHICKEN MEATBALLS AND SPAGHETTI RECIPE

Steps:

• Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
• In a large bowl, stir together the ground chicken, egg, breadcrumbs, parmesan, Italian seasoning, salt and pepper.
• Roll the mixture into 1-inch meatballs and place on the prepared pan. Bake for 20 minutes or until the meatballs are golden and cooked through.
• While the meatballs are cooking, heat the olive oil in a large pan over medium heat. Add in the onion and sauté until softened and golden. Add in the garlic, crushed red pepper, and cook until fragrant, about 30 seconds.
• Stir in the crushed tomatoes, salt and pepper. Cover and simmer for 10 minutes.
• Add the meatballs into the pan, cover and reduce heat to low.
• Cook the pasta according to the package directions, drain and add to the pan with sauce and meatballs. Toss to coat, adding a little pasta water if the sauce seems dry. Top with parmesan, parsley and serve.

CHICKEN SPAGHETTI RECIPE

Steps:

• 1. Add the chicken breasts to a large pot, and cover with water to cook. Bring the chicken to a boil, reduce the heat to a simmer and cook until the chicken is done (165°F in the thickest part). 2. Remove the chicken from the water, but do not drain the pot. Add just enough additional water to cook the pasta in. Bring the water to a boil, and cook the pasta according to the package directions. When the noodles are done, reserve 2 cups of the cooking water. 3. Meanwhile, chop the chicken and set it aside. 4. While the pasta cooks, heat the olive oil in a large skillet. Saute the onion and bell pepper until they're tender, about 15 minutes. 5. Add the canned tomatoes, tomato paste and the 2 cups of reserved pasta cooking water. Bring the mixture to a simmer, and then stir in the Velveeta cheese cubes. 6. Cook the sauce until the cheese melts completely (stirring occasionally). Combine the noodles, chicken and sauce. Spread in an 8x8" pan. 7. To freeze this meal, cover the mixture tightly and place in a freezer-safe bag. To reheat, bake at 375 for 50 minutes from frozen OR cook for 35 minutes if thawed. If you wish to eat it right away, bake for 25 minutes until the mixture is heated through.

SPAGHETTI WITH TOMATO SAUCE

Steps:

• In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes until softened. Add the garlic and sauté for 2 more minutes, until you can really smell the garlic, and it starts to turn golden. Add the tomatoes, tomato paste, salt and pepper, oregano, basil, and red pepper flakes if using (you can also add those to portions of the sauce at the end for those who like it hot). Bring to a simmer, lower the heat to medium-low, and simmer gently for about 20 minutes (it can simmer for much longer, if you want; it will just get even richer and more concentrated). Taste and adjust the seasonings as needed.
• Meanwhile, bring a large pot of water to a boil over high heat, add a couple tablespoons of salt, and allow the water to return to a boil. Cook the pasta according to the package directions.
• Drain the pasta, return it to the pot and pour about half the sauce over, more of less according to how saucy you like it, stirring to combine. Transfer to a serving bowl or serve into individual bowls, topping each portion with Parmesan, fresh basil, and red pepper flakes as desired (or pass the toppings in small bowls at the table).

CHEESY CHICKEN SPAGHETTI

Steps:

• Preheat oven to 350 degrees. Cook spaghetti in a saucepan according to package directions.
• Meanwhile, melt butter in a large pot over medium-high heat. Add in onion and bell pepper and cook until softened, about 5-7 minutes.
• Add in garlic and flour and continue to cook 2 more minutes. Slowly stir in milk and bring to a simmer until thickened. Once the sauce thickens, immediately remove from heat.
• Stir in 2 cups cheddar cheese until melted and smooth. Then stir in diced tomatoes, diced green chilis, diced cooked chicken, and drained spaghetti. Season with salt and pepper to taste.
• Pour pasta into a lightly greased 9x13 pan. Top with remaining 1 cup cheddar cheese. Bake in the preheated oven for 25 to 30 minutes until cheese is warm and bubbly and starting to brown.

CHICKEN SPAGHETTI WITH RED SAUCE

Steps:

• Mix together marinade ingredients and add cut up chicken
• Marinade for 30-60 minutes and then cook chicken in a frying pan until meat is cooked through
• Saute onions and garlic in olive oil.
• Add in tomatoes, tomato sauce, oregano, sugar, red pepper flakes and fresh chopped basil. Simmer for 20 minutes
• While simmering cook marinaded chicken in a frying pan until cooked through
• Add chicken into sauce and serve over pasta
• Garnish with freshly chopped basil and freshly grated Parmesan cheese

ONE POT CHICKEN SPAGHETTI

Steps:

• Heat a small amount of olive oil in a 5 quart pot or skillet over medium-high heat and add onion. Stir and cook for a few minutes, until onion becomes translucent. Add garlic and cook for about 30 seconds.
• Add chicken and season with salt and pepper. Cook chicken until browned on all sides, but not completely done.
• Add spaghetti sauce, chicken broth, water and seasonings and bring to a boil.
• Add pasta and a couple pinches of salt; stir. Bring to a boil, cover, and reduce heat to low.
• Simmer for about 17-20 minutes, stirring at least once. Add more water or chicken broth if it seems dry.
• Remove from heat and stir in shredded Parmesan, reserving about 2 tablespoons for the garnish, if desired.
• Divide into bowls, sprinkle with fresh grated Parmesan cheese and minced parsley and serve.