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).
STOVETOP CHICKEN SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
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.
SPEEDY STOVETOP SPAGHETTI
Here's a take on a favorite you'll make over and over again. This dish tastes like it's cooked all day, but it's ready to eat in 40 minutes. The pasta cooks right in the skillet, and the 20-minute simmer gives me plenty of time to fix the rest of the meal. -Kristin Nanney, High Ridge, Missouri
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 568 calories, Fat 37g fat (14g saturated fat), Cholesterol 89mg cholesterol, Sodium 1636mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 5g fiber), Protein 24g protein.
CHICKEN SPAGHETTI
My mother and grandma used to make this all the time when I was a kid. I loved it then, and I still love it today. *This is practically the same as Darlene Summers' recipe, I didn't notice until after I had posted the recipe. Didn't want to steal any of her credit... :P
Provided by ragingtexan
Categories One Dish Meal
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- First, place the chicken breasts in a pot with enough water to cover them.
- Boil the chicken until completely cooked.
- Remove from heat, pour chicken stock into a bowl and set aside for later.
- Set chicken breasts aside to cool and chop the vegetables.
- By the time you're finished chopping, the chicken should be cool enough to pull apart.
- Separate it all into small pieces and set aside for later.
- Warm the olive oil in a large saucepan over medium heat.
- Add the celery and onion and sauté until onions are clear.
- Then, add the soup and diced tomatoes, and mix together.
- Start with 1 cup of the chicken stock, and slowly add it to the mixture until the sauce is liquified.
- Let that simmer for around 15 minutes.
- Then add the 1/2 pound of cubed Velveeta.
- Let that dissolve into the mixture, and then add your chicken pieces.
- You might have some left over, depending on how meaty you prefer your sauce.
- Cover the saucepan and let the mixture simmer over low heat for 45 minutes to an hour, stirring occasionally.
- Put your water on to boil for the spaghetti, and add the 1/2 lb spaghetti when the water comes to a rolling boil.
- Some people like their pasta al dente, but I wouldn't recommend it for this dish, because you combine the sauce with the pasta once the spaghettini is drained.
- Drain your spaghetti, and add the sauce to the pasta.
- Mix thoroughly and serve immediately.
- The sauce is very versatile and can be used on any sort of pasta.
- A friend of mine loved it with penne rigate, and another one even preferred it over orzo pasta or as a sort of risotto.
Nutrition Facts : Calories 892.7, Fat 38.8, SaturatedFat 14.7, Cholesterol 128.2, Sodium 2185.7, Carbohydrate 82.6, Fiber 5.2, Sugar 15.5, Protein 52.5
BEST STOVETOP OR CROCKPOT SPAGHETTI
I was tired of can or jarred spaghetti sauce, so I kept trying until I say it is perfect. Family and friends love it. That they have this recipe too.
Provided by Candys Camp Kitchen
Categories European
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Stovetop: brown meat, onion, and garlic until the meat is done, drain.
- Let meat cool and crumble. Add meat mixture to a large saucepan, add all of the dry ingredients, except for the bay leaf and stir to combine.
- Once combined, add tomato paste, mix together well. Then add the rest of the wet ingredients and stir well.
- Add bay leaf, bring to a boil, lower heat and simmer covered for 1 to 1 ½ hours, stirring occasionally. Remove bay leaf, add cooked spaghetti, and mix well.
- Crockpot: Combine all of the ingredients except for bay leaf and meat. Mix well then add the bay leaf. Cook on low for 5 hours, stirring occasionally. Add the browned and crumbled meat of your choice. Cook for 1 more hour, add the cooked spaghetti.
- Serve with your choice of cheese if desired and garlic bread.
Nutrition Facts : Calories 553.8, Fat 16.3, SaturatedFat 5.9, Cholesterol 51.1, Sodium 2601.5, Carbohydrate 66.7, Fiber 9.3, Sugar 16.1, Protein 39.9
CHICKEN SPAGHETTI II
This is one of our favorites. It is so easy and is great to serve to company. Great with French bread and salad.
Provided by Teresa Simmons
Categories Main Dish Recipes Pasta Chicken
Yield 9
Number Of Ingredients 7
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!
Nutrition Facts : Calories 283.1 calories, Carbohydrate 28.2 g, Cholesterol 46.7 mg, Fat 8.2 g, Fiber 1.1 g, Protein 23.3 g, SaturatedFat 4.3 g, Sodium 1173.9 mg, Sugar 5.2 g
STOVE TOP CHICKEN AND SPAGHETTINI
Another wonderful and very tasty chicken dish! I have even added in green olives to this. The complete dish is prepared in an extra large frypan. If desired you can also mix in about 1/4 cup Parmesan cheese into the cream mixture while cooking.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 790.2, Fat 19.5, SaturatedFat 10.7, Cholesterol 130.8, Sodium 246.3, Carbohydrate 96.7, Fiber 5.6, Sugar 6.4, Protein 52.6
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