Chicken Alberghetti Recipes

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).

CHICKEN ALBERGHETTI

Steps:

• Dip the chicken breast halves in egg.
• Roll in bread crumbs to coat all over.
• Fry chicken in half olive oil and half butter.
• Dilute marinara sauce with the milk and cover the bottom of a baking dish with sauce.
• Layer chicken on top of the sauce.
• Top with slices of Swiss and mozzarella cheese.
• Sprinkle parmesan over all and dot with approximately 2 tablespoons of butter.
• Bake in a 300 degree oven, covered for 30 minutes.
• Uncover and bake for 10 to 15 minutes more. In order to get the cheese to be real bubbly and a little bit browned, you may need to increase the oven temperature to 400 degrees for the last 10 or 15 minutes. Watch carefully so it does not burn.
• Can be cooked a day or two ahead and reheated for serving.

HOMEMADE CHICKEN FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.