CHICKEN PASTA RECIPE OF YOUR DREAMS!
Steps:
- Cook pasta in a large pot of salted boiling water for time per packet minus 1 1/2 minutes.
- Just before draining, scoop out a mugful of pasta cooking water. Then drain pasta.
Nutrition Facts : Calories 887 kcal, Carbohydrate 72 g, Protein 44 g, Fat 50 g, SaturatedFat 27 g, Cholesterol 259 mg, Sodium 961 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
HEALTHY CHICKEN SPAGHETTI BOLOGNESE
Steps:
- Finely chop the onion, carrot, celery stick and garlic clove so that they are all the same size and very finely diced.
- Heat the oil in a frying pan and cook the chopped vegetables until softened and sweet.
- Add the tomato puree and cook for two minutes, then add the chicken mince and cook until no longer pink.
- Add the tomatoes, stock, mushrooms, dried herbs, basil, salt and pepper and bay leaf. Bring to a simmer and cook for at least one hour. Remove the bay leaf.
- Meanwhile, cook the spaghetti according to packet instructions. Serve the sauce tossed with the spaghetti and sprinkle cheese over the meal if you like.
CHICKEN SPAGHETTI SAUCE
I created this recipe on the fly because I didn't have my usual ingredients for spaghetti. I was so happy with how it tasted that I decided to make this my first recipe submission. This makes a very light sauce. If you prefer a heartier sauce, add 1/2 can of tomato paste or even use crushed tomatoes instead of whole, but I encourage you to try it as written; it's so yummy! Serve over al-dente spaghetti noodles. I hope you enjoy!
Provided by cstead
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 504.6 calories, Carbohydrate 101 g, Cholesterol 4.4 mg, Fat 8.5 g, Fiber 11 g, Protein 14.9 g, SaturatedFat 1.4 g, Sodium 839.7 mg, Sugar 31.5 g
SPAGHETTI WITH CHICKEN MINCE SAUCE
Eating at home is most often the best thing to do because one can dish out something healthy and tasty! This is the famous Indian Chef Sanjeev Kapoor's recipe from the Young Times magazine dated April 12th'05. Enjoy!
Provided by Charishma_Ramchanda
Categories Spaghetti
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Boil 6 cups of water in a large pan.
- Add 1/2 tablespoons of oil and salt to taste.
- Fold in spaghetti and cook until al dente.
- Drain and keep warm once cooked.
- Heat the remaining oil in a pan.
- Fold in garlic and onions. Saute until light brown in colour.
- Add chicken mince, mix well and cook on low flame till the mince has cooked.
- Stir in tomato puree and crushed red chillies. Saute for a minute.
- Season with salt, then add basil and remove from heat.
- Arrange spaghetti on a serving platter.
- Sprinkle crushed peppercorns, parsley and cheese over it.
- Pour chicken sauce with a spoon over it.
- Put the platter under a hot grill for 2 minutes to melt the cheese.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 750.4, Fat 17.7, SaturatedFat 3.4, Cholesterol 4.5, Sodium 90.7, Carbohydrate 125.6, Fiber 7.3, Sugar 10, Protein 22.5
SPAGHETTI WITH CHICKEN BOLOGNESE SAUCE
Make and share this Spaghetti With Chicken Bolognese Sauce recipe from Food.com.
Provided by Super San Mateo Che
Categories Spaghetti
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil and add onion, carrot and sauté until softened for approximately 5 minutes.
- Add chicken and garlic and cook for 5 minutes.
- Add wine and stir until almost all evaporated.
- Stir in the canned tomatoes with juice, chicken stock and parsley and bring to a boil.
- Reduce heat to simmer for approximately 30 minutes.
- In a separate pan, cook spaghetti until al dente.
- Add cream and cook for 5 more minutes. Add salt and pepper.
- Toss pasta with sauce and garnish with parmesan cheese.
SPAGHETTI SAUCE WITH GROUND CHICKEN
Mmmmmmmm, ground chicken makes this spaghetti sauce lower in fat and calories, but it still has the flavor bursting through with the yummy tomatoes.
Provided by SmoochTheCook
Categories Chicken
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large pan.
- Drain excess fat under warm water.
- Add all ingredients (chicken included) in the pot.
- Bring to a boil over medium-high heat and then reduce heat to low, simmering for 20-25 minutes.
- If you'd like at this point, you can take a potatoe masher (yeah, that's the technical term, right?) and mash the tomatoes into the sauce more. Serve over cooked pasta.
Nutrition Facts : Calories 104.7, Fat 2.6, SaturatedFat 0.5, Cholesterol 26.5, Sodium 467.3, Carbohydrate 11.9, Fiber 1.3, Sugar 7.8, Protein 9.4
CHICKEN SPAGHETTI SUPPER
Instead of chicken breasts, try cut-up chicken or even browned turkey in her main dish. it's also interesting to try different types of pasta or to substitute rice for the spaghetti.-Carolene Esayenko, Calgary, Alberta
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 260 calories, Fat 8g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 932mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.
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- While the pasta is cooking, add olive oil and garlic to a large pan or Dutch oven. Sauté the garlic over medium-high heat for 1 minute or until fragrant.
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- Cook the spaghetti in lot of water, with salt and a drizzle of oil, till el dente. Drain and set aside. Do not discard the water.
- While the spaghetti cooks, heat the oil. Sizzle the bay leaf and the cloves. Add the garlic and fry.
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