CHICKEN SPAGHETTI OLé
Tomatoes with green chiles and jalapenos give a Southwestern spin to an Italian standby. Chicken is a lighter option than ground bef.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain spaghetti as directed on package.
- Meanwhile, in 12-inch skillet, melt butter over medium heat. Cook bell pepper, celery and onion in butter, stirring occasionally, until tender. Stir in tomatoes, tomato sauce, cheese, salt and pepper; reduce heat to low. Heat, stirring frequently, until cheese is melted.
- Stir in chicken and spaghetti. Spoon into baking dish. Bake uncovered about 30 minutes or until bubbly around edges. Top with chiles.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g
CHICKEN OLE FOIL SUPPER
These Mexi-style chicken packets can be assembled ahead and frozen if you like. Just thaw them overnight in the fridge, then grill as directed. I like to serve them with warm tortillas and fresh fruit on the side. -Mary Peck, Salina, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Mix beans, corn and salsa; divide among four 18x12-in. pieces of heavy-duty foil. Top with chicken. Mix seasonings; sprinkle over chicken. Fold foil over chicken, sealing tightly., Grill packets, covered, over medium heat until a thermometer inserted in chicken reads 165°, 15-20 minutes. Open foil carefully to allow steam to escape. Sprinkle with cheese and green onions.
Nutrition Facts : Calories 405 calories, Fat 13g fat (6g saturated fat), Cholesterol 91mg cholesterol, Sodium 766mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein. Diabetic Exchanges
SPAGHETTI AGLIO E OLIO
No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 32m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
- Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
- Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
- Serve pasta topped with the remaining Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 754.6 calories, Carbohydrate 87.4 g, Cholesterol 17.6 mg, Fat 34.5 g, Fiber 3.9 g, Protein 22.9 g, SaturatedFat 7.5 g, Sodium 354.8 mg, Sugar 3.3 g
CHEESY CHICKEN FIESTA PASTA OR OLE VELVEETA!
Make and share this Cheesy Chicken Fiesta Pasta or Ole Velveeta! recipe from Food.com.
Provided by chef 1030738
Categories Chicken
Time 1h25m
Yield 1 large casserole, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Place a large pot of salted water on high and bring to a boil.
- Remove all the meat from the chicken in parts; remove skin. Rough chop the chicken meat and place in a bowl.
- Sprinkle the chicken with the cumin, chili powder and lime juice. Toss to coat; set aside.
- While the water is boiling, place a large skillet or fry pan over medium-high heat. Add the vegetable oil and warm up.
- Add the garlic to the pan' saute about a minute, just until the garlic releases its aromas. Do not burn the garlic or let it become brown.
- Add the onion and green pepper and stir to coat with the oil and garlic mixture. Salt and pepper the mixture fairly generously and saute until the onions and peppers are soft, approximately 6 - 8 minutes.
- By now the water should be boiling in the large pot; add the fusilli pasta. Cook pasta approximately 10 minutes; drain and return to pot. Reserve 1/2 - 1 cup of the pasta liquid.
- While the pasta is cooking, place the Ro-tel and the cubed Velveeta in a medium saucepan, warm for 5 - 7 minutes over medium-low heat, stirring occasionally. Eventually, the cheese mixture will be bubbly and smooth. Keep on low.
- While the Ro-tel cheese mixture is melting, add the corn and the black beans to the garlic, onion, pepper mix and stir to warm through, about 2 minutes.
- Spray an 11x13 casserole dish with an olive oil or non-stick spray.
- Now, we're ready to incorporate! Add 1/2 the chopped chicken, 1/2 the sauteed vegetable mix and 1/3 of the cheese mixture to the pasta and toss to blend. Continue with the remainder of the chicken, vegetable mix and 1/3 cheese mixture to the pasta. Stir and toss thoroughly to distribute chicken, cheese and vegetables evenly.
- Turn the mixture into your prepared casserole dish, smoothing over the top to disperse through dish evenly.
- Top with remaining 1/3 cheese and top with the crushed corn chips. Loosely cover the casserole with foil.
- Bake in the oven for 15 minutes; remove foil and continue baking for an additional 5 - 7 minutes.
- Remove from oven and serve immediately. Garnish top of casserole servings with chopped cilantro.
Nutrition Facts : Calories 856.1, Fat 36, SaturatedFat 15.4, Cholesterol 147.4, Sodium 1478.1, Carbohydrate 79.2, Fiber 5.7, Sugar 9.7, Protein 52.5
CHICKEN OLE
"The recipe for this zesty stovetop dinner came from a grocery store demonstration several years ago," reports Robi Huggins of Anchorage, Alaska. "It goes together in the time it takes to set the table. Our children particularly enjoy it over tortilla chips."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook chicken in oil for 5-6 minutes or until no longer pink. Add corn, tomato sauce, chilies, chili powder and onion powder; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes, stirring occasionally. Serve over tortilla chips or rice and sprinkle with cheese.
Nutrition Facts :
ONE-PAN CRISPY SPAGHETTI AND CHICKEN
This dish has won the hearts of adults and children alike, and for good reason: It's easy to prepare, fun to eat and doesn't call upon any hard-to-source ingredients. Cooking the spaghetti in this way lends plenty of texture, allowing for crispier bits at the edges and softer bits throughout. Feel free to make this dish your own by using up any soft herbs or hard cheeses you have on hand, or sprucing it up further with the addition of spice (cumin would work great here). Serve with some lightly cooked greens for a complete meal.
Provided by Yotam Ottolenghi
Categories dinner, casseroles, one pot, pastas, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees Fahrenheit/220 degrees Celsius.
- Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
- Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
- Add the boiling water, 1/2 teaspoon salt and 1/4 teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.
- While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.
- After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.
CHICKEN AND SPAGHETTI, OLE!
Absolutely yummy! This is a make-ahead dish that is perfect for family or drop-in friends. It requires cooked chicken and for this you may use leftover chicken or deli chicken. The dish is rather mild; to add more heat, substitute "Mild Mexican Velveeta Cheese" for all or part of the original. The dish may be prepared ahead and/or frozen, see Note, below. Recipe from BH&G.
Provided by Lorraine of AZ
Categories Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Grease a 9x13" baking dish.
- Melt butter in large skillet and saute the onion and green pepper.
- Pour onion mixture into a large bowl and add remaining ingredients, tossing to combine.
- Pour into prepared baking dish and bake in preheated oven until cheese is melted and bubbly.
- NOTE: This dish may be prepared ahead and refrigerated or frozen. Increase baking time to be sure it is completely heated.
Nutrition Facts : Calories 503.6, Fat 23.1, SaturatedFat 14.6, Cholesterol 75, Sodium 1482.3, Carbohydrate 53.4, Fiber 2.2, Sugar 7.7, Protein 20.2
CHICKEN SPAGHETTI OLE
Number Of Ingredients 10
Steps:
- 1. Heat oven to 350°. Spray rectangular baking dish, 13 9 2 inches, with cooking spray. Cook and drain spaghetti as directed on package.2. While spaghetti is cooking, melt butter in 12-inch skillet over medium heat. Cook bell pepper, celery and onion in butter, stirring occasionally, until tender. Stir in tomatoes, tomato sauce, cheese, salt and pepper reduce heat to low. Heat, stirring frequently, until cheese is melted.3. Stir in chicken and spaghetti. Spoon into baking dish. Bake uncovered about 30 minutes or until bubbly around edges. Top with chilies.1 SERVING: Calories 380 (Calories from Fat 160) Fat 18g (Saturated 10g) Cholesterol 85mg: Sodium 1170mg Carbohydrate 32g (Dietary Fiber 3g) Protein 26g o % Daily Value: Vitamin A 20% Vitamin C 18% Calcium 22% Iron 14% o Exchanges: 2 Starch, 3 Medium-Fat Meat o Carbohydrate Choices: 2together timeGive your family a tasty reminder of summer. Serve corn on the cob and sliced cucumbers in the winter. You'll find ready-to-cook fresh ears of corn in the produce or frozen food section of your supermarket, and cucumbers are available in the produce section all year-round. What a fresh treat!
Nutrition Facts : Nutritional Facts Serves
CHICKEN SPAGHETTI OLE
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350°. Spray rectangular baking dish, 13 x 9 x 2 inches, with cooking spray. Cook and drain spaghetti as directed on package.2. While spaghetti is cooking, melt butter in 12-inch skillet over medium heat. Cook better pepper, celery and onion in butter, stirring occasionally, until tender. Stir in tomatoes, tomato sauce, cheese, salt and pepper reduce heat to low. Heat, stirring frequently, until cheese is melted.3. Stir in chicken and spaghetti. Spoon into baking dish. Bake uncovered about 30 minutes or until bubbly around edges. Top with chiles.wing it!Give your family a tasty reminder of summer by serving corn on the cob and sliced cucumbers in the middle of the winter. You'll find packaged ready-to-cook fresh ears of corn in the produce or freezer section of your supermarket, and cucumbers are available in the produce section all year-round. What a fresh treat!1 SERVING: Calories 380 (Calories from Fat 160) Fat 18g (Saturated 10g) Cholesterol 805mg Sodium 1265mg Carbohydrate 32g (Dietary Fiber 3g) Protein 26g * % DAILY VALUE: Vitamin A 20% Vitamin C 18% Calcium 22% Iron 14% * DIET EXCHANGES: 2 Starch, 3 Medium-Fat Meat * CARBOHYDRATE CHOICES: 2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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