Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, chicken spaghetti. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chicken Spaghetti is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Chicken Spaghetti is something that I have loved my entire life. They are fine and they look wonderful.
Chicken breast sauteed with mushroom, bell pepper and onion, then stirred into hot angel hair pasta and spaghetti sauce. A tasty, quick and simple recipe that I received from a friend. Serve with garlic bread, if desired.
To begin with this particular recipe, we have to prepare a few components. You can cook chicken spaghetti using 10 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Spaghetti:
- Get 4 boneless, skinless chicken breast halves (about 1 lbs)
- Prepare 1 lb cooked spagetti (follow package directions)
- Prepare 1 large onion, diced
- Make ready 1 celery stalk, finely chopped
- Get 1 box Velveeta cheese block (or 3 cans cream of chicken soup)
- Take 1 packages shredded cheddar ( 2-3 cups)
- Make ready 1 can Rotel (undrained)
- Take 4 oz jar diced pimentos, drained
- Get 1 stick butter
- Get 1 * Optional ingredients: mushrooms, green peas, asparagus, water chestnuts, etc.
Covered with parmesan and cheddar cheese. Dinner is simple when you have chicken and spaghetti on hand. These two ingredients come together in so many great dishes. Try one of our chicken spaghetti recipes tonight.
Instructions to make Chicken Spaghetti:
- Place chicken in a large saucepan and add just enough water to cover (I use a 4-quart dutch oven or stock pot). Bring to boiling on medium-high heat, then reduce the heat. Cover the pan and simmer until the chicken is no longer pink (about 15-20 minutes).
- Remove chicken. When cool enough to touch, cut into bite - size pieces.
- Skim/strain water in saucepan, reserving about 1 1/4 cup - 1 1/2 cup. Rinse/wipe out saucepan if necessary, and return the reserve water (now broth) to the saucepan.
- Melt butter in skillet over medium-high heat. Add onion and celery. Saute until good and tender. Add to saucepan.
- Add Velveeta cheese to saucepan (or, optionally, cream of chicken soup). Simmer over medium to medium-low heat until Velveeta has melted through, stirring often.
- Add chicken, pimentos, Rotel, and any other optional ingredients to saucepan and stir well. I usually chop up and add a drained 6.5 oz can of mushrooms and 1 cup of drained, canned sweet peas.
- Add cooked spagetti and mix well.
- Pour into a 4-quart baking dish and sprinkle liberally with shredded cheese.
- Bake at 350°F for 30 minutes to 1 hour, or until bubbly. Cool for 5-10 minutes and serve.
- **This makes a LOT! I usually serve half for dinner and some leftovers and then freeze the other half to warm up at a later date.
Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Melt butter in a large skillet over medium-high heat. In a soup kettle or Dutch oven, combine the first nine ingredients. To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper.
So that is going to wrap this up for this special food chicken spaghetti recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
