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
Provided by Food Network
Time 1h25m
Yield 8 servings
Number Of Ingredients 16
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.
KEN SCHRADER'S CHICKEN SPAGHETTI
From the Nascar cookbook "Cooking Lifestyles". My family loves this tettrazini style casserole! Ann Scrader is obviously a great cook, as I've never had anyone turn this down! Makes enough to feed an entire pit crew!
Provided by Kizzikate
Categories One Dish Meal
Time 30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in large stockpot & cover with water. Salt & pepper to taste. Bring to a boil and cook until tender. Cool chicken, save broth. Cut chicken into chunks.
- Cook vermicelli in broth. When done, add cheese, cut into chunks. Stir until melted. Add tomatoes, Worcestershire, mushrooms, and chicken.
- Sauté onions and peppers in butter. Add to pot. Stir well. Pour into casserole dishes.
- To serve, bake at 350°F for 45 minutes (longer if frozen).
- Yield: 16+ servings.
Nutrition Facts : Calories 470.8, Fat 24.1, SaturatedFat 12.4, Cholesterol 110.4, Sodium 1041.2, Carbohydrate 30.1, Fiber 1.5, Sugar 6.3, Protein 32.3
CHICKEN SPAGHETTI
With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 10
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.)
CARBONARA WITH CHICKEN
Serve this pasta crowd-pleaser with a fresh green salad for a hearty dinner. Our indulgent chicken carbonara uses eggs and butter to create a rich sauce
Provided by Lulu Grimes
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Cook the spaghetti following pack instructions. Meanwhile, heat the oil in a frying pan and fry the garlic and pancetta until crisp, then add the chicken strips and fry briefly until they're just cooked through. Fish out the garlic clove and discard it. Beat the eggs with the grana padano and some black pepper.
- Add a couple of tablespoons of pasta water to the pancetta pan along with the butter, then drain the pasta and add it to the pan. Pour in the egg mixture, take the pan off the heat and toss together so the egg cooks in the heat of the pasta. Divide between four warm bowls and top with more cheese, if you like.
Nutrition Facts : Calories 758 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 1.2 milligram of sodium
MY GOOD SPAGHETTI
DELICIOUS!! My family loves spaghetti. I have perfected my own recipe by preparing it over a hundred times to get the "just right" taste. We like a lot of sauce, therefore, I only cook 8 ounces of noodles. We like the thin spaghetti noodles. I had to write the recipe down because my granddaughter and her son love it. For this recipe I purchase the leanest ground beef which is 93 percent meat and 7 percent fat. We always have a large piece of crusty buttered garlic bread with our spaghetti.
Provided by Seasoned Cook
Categories One Dish Meal
Time 1h
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat vegetable oil and saute onions for 2 minutes. Lift out into a small dish and set aside. (For the garlic lovers, 1 teaspoon of minced garlic may be added to cook along with onions.).
- Brown ground beef and drain. Place onions and ground beef back into saucepan.
- Add spaghetti sauce - (I use Bertolli's Tomato and Basil sauce. I rinse out the jar with the 1/2 cup of water and pour into saucepan.) Continue to add: tomato paste, worcestershire sauce, Italian seasoning, garlic powder, sugar, salt and black pepper.
- Place lid on saucepan and cook on low heat for 30 minutes. While the sauce is simmering, cook noodles according to instructions on box. (I add 1 tablespoon vegetable oil to water to prevent noodles from sticking together and add salt to water.) Cook only to a la dente stage and drain.
- Serve noodles on plate with sauce on top. Serve with buttered garlic bread.
- ENJOY!
CHICKEN ALFREDO SPAGHETTI
My family loves this recipe. It is a twist from the regular spaghetti dishes. The recipe came from me. I was just adding ingredients and there it was. I hope you all enjoy it as much as my family does.
Provided by Cyndi Dashiells
Categories Chicken Breast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Add olive oil to skillet with the garlic, chicken, and all veggies.
- Cook until chicken is completely cooked through.
- Drain and add back to skillet.
- Add Alfredo sauce with 1/4 jar of water.
- Let simmer.
- Boil spaghetti according to directions.
- When done top with the Alfredo mixture and enjoy.
- Great with garlic bread.
Nutrition Facts : Calories 837.3, Fat 22.8, SaturatedFat 6.4, Cholesterol 145.3, Sodium 151.1, Carbohydrate 90.8, Fiber 4.9, Sugar 4.6, Protein 62.9
ONE-PAN CRISPY SPAGHETTI AND CHICKEN
This dish has won the hearts of adults and children alike, and for good reason: It's easy to prepare, fun to eat and doesn't call upon any hard-to-source ingredients. Cooking the spaghetti in this way lends plenty of texture, allowing for crispier bits at the edges and softer bits throughout. Feel free to make this dish your own by using up any soft herbs or hard cheeses you have on hand, or sprucing it up further with the addition of spice (cumin would work great here). Serve with some lightly cooked greens for a complete meal.
Provided by Yotam Ottolenghi
Categories dinner, casseroles, one pot, pastas, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees Fahrenheit/220 degrees Celsius.
- Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
- Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
- Add the boiling water, 1/2 teaspoon salt and 1/4 teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.
- While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.
- After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.
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