Chicken Chile Spaghetti Recipes

CHICKEN SPAGHETTI

Steps:

• Lightly grease a 9-by-13-inch baking dish. Line a baking sheet with foil.
• Cook the spaghetti according to the package instructions in a large pot of boiling salted water. Drain, rinse, and transfer the spaghetti to the baking dish.
• Meanwhile, turn on the broiler and place a rack 6 inches away from the heating element. Place the grape tomatoes and jalapenos on the prepared baking sheet, skin side up, along with the whole garlic cloves and onion. Broil, for 5 to 7 minutes, until the tomatoes, jalapenos, garlic, and onion are softened and have begun to blacken. Remove from the oven, and when cool enough to handle, dice the tomatoes, jalapenos, garlic, and onion.
• Turn the oven temperature down to 350 degrees F.
• To make the sauce for the spaghetti, in a saucepan, melt the butter over medium-low heat. Whisk in the flour until well combined and slightly browned, about 30 seconds. Slowly pour in the milk and cook, stirring, until the sauce thickens just a bit, 3 to 5 minutes. (You want it to coat the back of your spoon, but not be too thick, like custard. If it gets too thick, you can slowly add more milk, about a teaspoon at a time.)
• Once the sauce thickens, immediately turn off the heat and slowly stir in half of the cheeses, about 1/4 cup at a time, until melted and incorporated into the sauce. Stir in the diced vegetables, along with the cumin, cayenne, cilantro, and lime juice. Taste and adjust the seasonings, adding salt and black pepper to taste. Pour the sauce into the cooked spaghetti and then stir in the shredded cooked chicken. Cover the spaghetti with the remaining cheeses.
• Bake, uncovered, for 20 minutes, or until brown and bubbling. Garnish with cilantro before serving.

QUICK AND EASY CHICKEN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
• To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.

CHINESE CHICKEN SPAGHETTI

Steps:

• Cook pasta according to package directions. In a small bowl, whisk cornstarch and 1 tablespoon soy sauce until smooth; stir in 1 tablespoon sesame oil. Transfer to a large resealable plastic bag. Add chicken; seal bag and turn to coat. 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 chicken in canola oil until no longer pink. Remove to a platter and keep warm. In the same skillet, stir-fry peas and carrots for 5 minutes. Add the green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; drain pasta; Add to skillet; toss until combined.

CHICKEN SPAGHETTI

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix together in large bowl: cooked spaghetti, diced chicken, pimentos, mushroom soup, bell peppers and cheese. Pour into a large casserole dish and bake for 90 minutes in a preheated oven. Serve immediately.

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.

EASY MEXICAN CHICKEN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
• Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.

CREOLE CHICKEN SPAGHETTI

Steps:

• Place the olive oil in a large saucepan.
• add onions, pepper, garlic and celery and saute until soft.
• add the pasta sauce and tomatoes with their juice and stir.
• add sugar, worcestershire sauce chili powder and cumin.
• reduce heat to low and simmer about 20 minutes.
• Cook spaghetti til al dente.
• drain spaghetti then pour sauce over top of it.
• Add chicken and cheese and put in a baking dish and broil for 2 minutes.

HEARTY CHICKEN SPAGHETTI CASSEROLE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil., Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes longer., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed, increasing time as needed to heat through.

CHICKEN CHILE SPAGHETTI

Steps:

• Place whole chicken in large pot or Dutch oven and cover with water. Bring to a boil, reduce heat, and simmer 40 to 60 minutes, until tender. Remove chicken from pot, reserving broth. Skin and bone chicken; set meat aside.
• Preheat oven to 350 degrees F (175 degrees C). (For slow cooker instructions, see Cook's Note.)
• Bring chicken broth to a boil. Stir in pasta and cook 8 to 10 minutes, until al dente. Remove pasta from pot and set aside.
• In a large skillet over medium heat, melt butter. Cook celery, garlic, onion and bell pepper in butter until tender. Toss celery mixture with pasta, diced tomatoes and green chiles, processed cheese, sliced mushrooms and chicken meat. Place in 9x13 inch baking dish. Pour reserved chicken broth over to moisten.
• Bake in preheated oven 20 minutes, until hot and bubbly.

SPAGHETTIOS CHICKEN CHILI

Steps:

• Heat a medium/large skillet to medium-high heat.
• When heated, spray pan with non-stick spray or use the olive oil.
• Then add the cubed chicken. Season with salt and pepper.
• When chicken is browned on one side, flip it over and add the onions.
• If the chicken and onions are too dry, add a splash of white wine to put moisture back into the pan.
• The chicken and onions will take another 2-3 minutes to cook.
• Then add the cans of SpaghettiOs, black beans, and add the chili powder.
• Lower heat to medium once the rest of the ingredients are added.
• When the everything has heated through (will bubble), it is time to serve!
• Sprinkle some shredded cheddar on your individual serving for your enjoyment!