Stove Top Chicken And Spaghettini Food

STOVETOP CHICKEN SPAGHETTI

Steps:

• Cook the pasta in lightly salted water in conjunction with the package instructions until not quite al dente and still quite chewy. Drain and set aside, reserving 3 cups of the pasta water.
• Place a large saucepan over high heat and add 2 tablespoons butter. Add the chicken and cook until browned and almost cooked through, about 5 minutes.
• Meanwhile, place a skillet over medium heat and add the remaining 2 tablespoons butter. When the butter has melted, add the panko and 1/2 teaspoon dried parsley. Season with salt and pepper, then toss and cook until golden brown, about 3 minutes.
• Add the bell pepper and onion to the pan with the chicken and cook until they have slightly softened, about a minute, then add the pimientos and stir. Reduce the heat to medium-low and add the cream of mushroom soup, pasta water and milk, then bring to a simmer. Add the Worcestershire sauce, remaining 2 teaspoons dried parsley, cayenne and seasoned salt to taste, followed by the cheeses, a handful at a time. Stir until completely incorporated. Add the frozen peas followed by the cooked pasta, then stir and cook until the pasta is perfectly cooked, a couple of minutes. Add salt and pepper, stir again, then sprinkle the toasted parsley breadcrumbs over the top.

STOVE TOP CHICKEN AND SPAGHETTINI

Steps:

• Cook the pasta until just firm-tender; drain, toss with about a tablespoon of oil (to prevent sticking); set aside.
• Saute the chicken cubes in butter or margarine until almost done; transfer the chicken to a plate.
• Saute the onion and garlic until soft (not brown).
• Add in the chopped tomatoes and basil; cook stirring for 3 minutes.
• Pour the wine and chicken broth into the pan, bring to a boil, reduce heat and cook until reduced by about two-thirds.
• Stir in half and half cream, salt, pepper, and cook until slightly thickened.
• Add in the cooked chicken cubes (and all the juices that were left on the plate).
• Simmer for about 3-4 minutes.
• Stir in about 1/3 cup parsley; mix to combine.
• Toss/mix in pasta.
• Serve in large serving bowls.
• Sprinkle with grated Parmesan cheese.
• Delicious!

SPEEDY STOVETOP SPAGHETTI

Steps:

• Saute the sausage, onion and garlic in a large skillet for 5-7 minutes or until sausage is no longer pink; drain. Stir in the spaghetti, parsley, basil, tomatoes, tomato sauce, wine and sugar., Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until spaghetti is tender. Sprinkle with cheese. Cover and cook 2-3 minutes longer or until cheese is melted.

CHICKEN SPAGHETTI II

Steps:

• Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.
• Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste. When cheese is melted, dinner is ready!

GARLIC AND OREGANO STOVE TOP CHICKEN

Steps:

• Combine butter, garlic, salt, oregano and cayenne pepper.
• Cut a 2-inch long pocket horizontally in chicken breasts, cutting deeply but not all the way through.
• Put a tablespoon of the butter mixture into each pocket, being sure to get it all the way down in there.
• In a large skillet, heat olive oil.
• Cook chicken, skin side down, uncovered,until well-browned, about 10 minutes.
• Turn chicken and cover skillet, then cook until chicken is cooked through, another 10 to 15 minutes.
• Uncover, spread the remaining garlic-oregano butter on the chicken and turn chicken once more skin-side down.
• Cover and brown for another 5 to 10 minutes.

CROCK POT/SLOW COOKER OR STOVE TOP CHICKEN SPAGHETTI

Steps:

• Brown garlic and onion in olive oil.
• Add chicken parts and continue to brown.
• When browned, add all the other ingredients.
• Cover and simmer for 1- 1 and 1/2 hours Stir occasionally.
• Add a little water if required.
• Serve over hot, cooked spaghetti.
• Sprinkle fresh Parmesan over the dish, if desired.