Janaes Spaghetti Food

SPAGHETTI NAPOLITAN (JAPANESE KETCHUP PASTA)

Steps:

• Cook pasta in a big pot of boiling water per packet instructions (al dente).
• Reserve 1 tablespoon of water from the pot, then drain the pasta.
• Put all the Sauce ingredients in a bowl and mix well.
• Heat oil in a frying pan over medium heat. Add garlic and onion, sauté for about 1½-2 minutes until the onion pieces become transparent.
• Add capsicum, mushrooms and ham to the pan and sauté 1 minute.
• Push the ingredients to one side and put the Sauce in the cleared area. The sauce should starts bubbling immediately.
• Stir the sauce for 30 seconds (note 5), then mix the ingredients and the sauce together.
• Add the pasta and a tablespoon of the pasta water to the pan. Mix quickly.
• Add butter to the pan and toss several times until the butter melts and mixes with the pasta, then turn the heat off.
• Transfer the pasta to a serving plate with grated parmesan cheese and a bottle of tabasco.

JANAE'S CHICKEN SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 450°F. In one pot, pour a can of chicken broth & boil. Add spaghetti noodles and cook per package. Once the noodles are cooked, ladle a cup of the broth into a glass measuring cup (or some type of container that can handle hot liquid). In another pot, boil the chicken pieces in the remaining can of chicken broth and cook until done. Once the chicken is boiled, you may drain that broth.
• While everything is boiling, pour the soups, Ro*Tel (with juice), chilies and 2 cups of cheese into a large bowl and begin mixing by hand. Once the noodles are cooked, add them in as well. Once the chicken is cooked you may add the chunks how they are or shred them a little & then stir them in. Once you mix everything in as best as you can, you will add the broth you set aside & this will make it "pourable".
• Pour the mixture into a 9 x 13 pan, and top with the remaining 2 cups of cheese. Bake until the cheese begins to brown.

JANAE'S SPAGHETTI

Steps:

• Cook & Serve!