Suzannes Chicken Spaghetti Food

RICHARD AND SUZANNE'S FAMOUS SPAGHETTI SAUCE

Steps:

• Pour the olive oil into a skillet and place over medium heat. Cook the garlic in the hot oil 1 to 2 minutes; add the onion, bell pepper, basil, green onion, and bay leaf and cook until the bell pepper softens; season with salt and pepper. Stir in the tomato sauce, stewed tomatoes, diced tomatoes with chiles, water, and sugar; continue to cook 20 to 30 minutes, stirring every 5 to 10 minutes.

CHICKEN SPAGHETTI

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).

SUZANNE'S CHICKEN SPAGHETTI

Steps:

• Melt shortening, saute peppers and onion. Add tomatoes and mushrooms. Cook spaghetti. In roaster, mix cooked spaghetti, diced chichen, stock and grated cheese. Add any other ingredients. Mix well. Cook in slow oven at 300 degrees in covered pan for one hour. ENJOY!

CHINESE CHICKEN SPAGHETTI

Steps:

• Cook pasta according to package directions.
• In a small bowl, whisk corn starch and 1 tbsp soy sauce until smooth; stir in 1 tbsp sesame oil. Transfer to a large resealable plastic bag and add chicken. Seal bag and turn to coat chicken. Let stand for 10 minutes.
• In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside.
• In a large nonstick skillet or wok, stir-fry the chicken in canola oil until the juices run clear. Remove to a platter and keep warm.
• In the same skillet, stir-fry the peas and carrots for 5 minutes. Add green onions, ginger, and pepper flakes. Cook and stir until vegetables are crisp-tender.
• Return chicken to pan. Add soy sauce mixture; mix well. Drain pasta; add to skillet. Toss until combined.

CHICKEN SPAGHETTI

Steps:

• Cook the spaghetti according to package directions. Meanwhile, in a large saucepan, combine cheese and tomatoes; cook and stir until cheese is melted. Add chicken; heat through. Drain spaghetti; toss with cheese sauce.

SUZANNES CHICKEN

Steps:

• Cook chicken in oven, then chopped or shredd. In skillet, saute onion, jalapeno, and garlic until tender in a couple of tbsp of oil. Add seasonings and flour. Stir until mixed, then add chicken broth. Cook until bubbley and thick. Add chicken. Cook until heated through. Add sour cream, salt and pepper. Stir until heated through. Serve over cheese nachos, or as burrito filling.