Monday, June 8, 2015

Chicken Spaghetti

Well we made it through the first two days of day care. Thank goodness I didn't have a full week to go back to work. After Thursday and Friday I was exhausted. So was Miss O. It was great to have two days off this weekend.  Boy was it gorgeous. 

We are still trying to get a bit of house and yard work done every chance we get in between naps, feedings and play time. It is hard but it always amazes me how much we can get done. 

I made muffins and bread this weekend along with this killer dinner. I am a bit behind on the whole chicken spaghetti dish. Spaghetti has always been with meatballs and red sauce. However, after seeing recipe after recipe on chicken spaghetti and the rave reviews I knew we had to try it out. 

There are several similar versions. I made this on the stove top but I have also seen some for the crock pot.  We also added green chilies and cumin for some Southwestern heat. And don't forget the cheese. I love me some cheese. 

We made a huge pot with a full box of uncooked pasta and it lasted for a few days as leftovers just great. Ready made lunch is just what we need for our busy days with baby. 

After one making I am ready to put this on the regular meal rotation. 

Chicken Spaghetti

by Emily Morris
Prep Time: 15 minutes
Cook Time: 35 minutes
Keywords: saute entree chicken pasta
Ingredients (serves 4)
  • 1 Tbsp vegetable oil
  • 1/2 cup yellow onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 small can mild diced green chilies
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • salt and pepper, to taste
  • 2 chicken breasts, about 1 lb.
  • 1 can cream of mushroom soup
  • 1/2 cup chicken broth
  • 3/4-1 lb. cooked spaghetti
  • 3 cups grated cheddar cheese
Place onion, bell peppers, green chilies, cumin, garlic powder, salt and pepper in a large saute pan with 1 Tbsp vegetable oil. Cook for 5-8 minutes on medium high until softened.

Add chicken, mushroom soup, chicken broth and 1 cup of grated cheese. Stir to mix ingredients. Cover and simmer on medium for about 20-25 minutes or until chicken is fully cooked.

While the chicken is cooking boil pasta according to box directions.

Remove chicken breasts, shred and return to pan. Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese. Add additional chicken broth if necessary to get sauce consistency you want. 

Cook another 5-10 minutes covered on low.

Serve immediately.
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