Chicken Spaghetti Tomato Less Recipes

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QUICK AND EASY CHICKEN SPAGHETTI



Quick and Easy Chicken Spaghetti image

A quick and easy recipe that has a wonderful southern snap and yet is smooth and hearty! A great way to use last night's leftover chicken!

Provided by Beamish

Categories     Main Dish Recipes     Pasta     Chicken

Time 25m

Yield 6

Number Of Ingredients 7

1 (12 ounce) package angel hair pasta
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10.75 ounce) can condensed cream of chicken soup
¾ (8 ounce) package processed cheese, cubed
2 cups chopped cooked chicken breast
½ (4 ounce) jar sliced mushrooms, drained
salt and pepper to taste

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.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 38.5 g, Cholesterol 60.9 mg, Fat 13.2 g, Fiber 3 g, Protein 25.8 g, SaturatedFat 5.5 g, Sodium 1110.9 mg, Sugar 3.7 g

CHICKEN SPAGHETTI WITH A TOMATO SAUCE BASE



Chicken Spaghetti With a Tomato Sauce Base image

This is a recipe I have been using for all of my adult life. I cannot recall where I got it from. All children love this because you can control the amount of heat. Try not to tweak it until after you try it as stated. Hint: I pressure cook my chicken so it isnt too dry and tough. Not sure on tine to cook, the chicken you can make ahead. Serve with french bread and salad. Bon Appetit!!!

Provided by BethHallKelley

Categories     Whole Chicken

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 15

3 lbs chicken, boiled and chopped keep broth
3 tablespoons bacon grease
2 onions, chopped
3 garlic cloves, chopped
1 green sweet pepper, chopped
6 green onions, chopped (optional)
4 celery ribs, chopped
2 cups broth, use from boiled chicken
1 (10 ounce) can tomato soup
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 lb spaghetti noodles, uncooked
3 bay leaves
2 teaspoons hot sauce (optional)
2 tablespoons Worcestershire sauce

Steps:

  • Sautee Onions, Garlic, Celery, Belpepper, and Green Onions in Bacon grease until onions are clear.
  • Bring broth to a boil, add vegetables and Bay leaves, boil 20 minutes.
  • Add hot sauce and Worcestershire.
  • Cook on low to medium.
  • Add the 3 cans of Tomato products and boil 10 minutes.
  • Add diced Chicken and cooked noodles, cooking just until noodles have absorbed sauce, add extra broth as needed to keep it moist, not soupy!

Nutrition Facts : Calories 696.6, Fat 31.9, SaturatedFat 9.5, Cholesterol 132.3, Sodium 929, Carbohydrate 59.5, Fiber 5, Sugar 11.8, Protein 42.1

BROILED CHICKEN WITH TOMATO RELISH AND SPAGHETTI



Broiled Chicken with Tomato Relish and Spaghetti image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 18

2 small whole broiler chickens, (about 2 to 2 1/2 pounds each)
4 sprigs thyme
9 cloves garlic, crushed
1 lemon juiced
1/3 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 tablespoon paprika
1 pint grape tomatoes
1 bunch scallions, trimmed
10 whole garlic cloves, unpeeled
5 to 10 leaves basil, chopped
Extra-virgin olive oil, for drizzling
1 tablespoon red wine vinegar
1/4 teaspoon Worcestershire sauce
1 pound spaghetti
1/3 cup chopped flat-leaf parsley
1/4 to 1/2 cup freshly grated Parmesan, optional

Steps:

  • Position a shelf at the lowest position in the oven and preheat to 450 degrees F.
  • Cut the backbone out the chickens with kitchen scissors and reserve for another use or discard. In a shallow dish combine the thyme, 9 cloves crushed garlic, lemon juice and 1/3 cup of extra-virgin olive oil. Add the chickens and coat thoroughly in the mixture, cover and marinate in the refrigerator for up to 1 hour.
  • Remove the chicken from the marinade, discard marinade. Turn the birds breast-side up and fold the wing tips back and under. Season both sides with some salt and pepper and the paprika. Place the chickens bone-side up on a broiler pan and position the legs in the center. Roast in the oven until the chickens are 3/4 cooked (about 140 to 150), about 25 to 30 minutes.
  • Put the whole grape tomatoes, scallions, garlic cloves, and basil leaves in a large bowl, drizzle with 1 tablespoon of the olive oil and sprinkle with salt and pepper to taste. Turn the vegetables until they are lightly coated. After the chickens have cooked for about 25 minutes, arrange the vegetables around them. Turn the oven to broil and broil until the vegetables are charred, about 10 to 15 minutes. An instant-read thermometer should reach 170 degrees F. Transfer the chicken and vegetables to a cutting board. Pour off all except about 2 tablespoons of chicken fat from the pan and set aside.
  • Meanwhile, bring a large pot of cold water to a boil and salt it generously. Add the spaghetti, and cook, stirring occasionally, until al dente, 8 to 10 minutes.
  • Drain, reserving 1/2 to 3/4 cup of the pasta water and transfer the both to a serving bowl.
  • Squeeze the garlic cloves from their skins, and chop them up with the scallions, once chopped transfer to a bowl and add the charred grape tomatoes, stir to make a chunky relish.
  • Once the chicken is cooked and resting, place the pan you broiled the chicken in on the cook top over medium heat. Add the red wine vinegar, Worcestershire sauce and the reserved pasta cooking water, bring up to a simmer scraping the bottom of the pan with a wooden spoon. Add the cooked spaghetti and chopped parsley, stir to coat and continue to cook for 1 minute. Transfer the spaghetti to a serving bowl.
  • Carve the chicken, top with some of the chunky relish and serve with some of the spaghetti on the side. Garnish with grated Parmesan, if using.
  • Copyright (c) 2005 Television Food Network, G.P., All Rights Reserved.
  • For cooking the chicken: .

QUICK AND EASY CHICKEN AND TOMATO PASTA



Quick and Easy Chicken and Tomato Pasta image

This is a quick, easy, and delicious chicken and tomato pasta dish for those crazy carpool nights. Also good for lunch leftovers the next day.

Provided by Tiffany 9921

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 8

½ (16 ounce) package angel hair pasta
olive oil
2 skinless, boneless chicken breast halves - chopped
2 teaspoons garlic and herb seasoning blend
1 (6 ounce) can sliced black olives, drained
1 (8 ounce) can sliced mushrooms, drained
2 (16 ounce) cans diced tomatoes
freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
  • Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with seasoned salt, and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from pan, and reduce heat to low. Stir in tomatoes, cover, and simmer for 15 minutes.
  • Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve.

Nutrition Facts : Calories 283.2 calories, Carbohydrate 29.4 g, Cholesterol 41.3 mg, Fat 8.2 g, Fiber 4.4 g, Protein 21.8 g, SaturatedFat 1.3 g, Sodium 766.9 mg, Sugar 5.2 g

CREAMY TOMATO AND CHICKEN SPAGHETTI



Creamy Tomato and Chicken Spaghetti image

Cream cheese, Parmesan and dressing get together in a sauce that makes anything it touches creamy and luscious-including tomatoes, chicken and spaghetti.

Provided by My Food and Family

Categories     Pasta

Time 25m

Yield Makes 4 servings, about 2 cups each.

Number Of Ingredients 8

1/2 lb. spaghetti, uncooked
2 cups frozen stir-fry vegetables
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
1 can (14.5 oz.) diced tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook spaghetti in large saucepan as directed on package, adding stir-fry vegetables to the boiling water for the last 3 min.
  • Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., stirring occasionally. Stir in tomatoes and dressing; bring to boil. Simmer on medium heat 4 min., stirring occasionally. Add cream cheese spread; cook and stir until cream cheese is completely melted and mixture is well blended.
  • Drain spaghetti mixture; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with Parmesan.

Nutrition Facts : Calories 570, Fat 22 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 38 g

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