Creamy Creole Chicken Spaghetti Recipes

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.

CREAMY CHICKEN SPAGHETTI

Steps:

• Bring a large pot of water to a boil. Add chicken, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover, reduce heat to a gentle boil, and cook until chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside until cool enough to handle, then chop into bite-sized pieces. Leave broth in the pot.
• Bring broth back to a boil. Cook spaghetti in the boiling broth, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti; do not rinse. Discard broth.
• Melt butter in the same pot. Add onion and bell pepper; saute until softened, 5 to 7 minutes. Add diced tomatoes and chiles, condensed chicken soup, condensed mushroom soup, chicken, and spaghetti, one ingredient at a time, gently mixing after each addition.
• Add Cheddar cheese and stir together, mixing well. Season with salt and pepper to taste. Heat until cheese is thoroughly melted, stirring occasionally to keep from scorching.

CREOLE CHICKEN PASTA

Steps:

• Cook linguini according to package directions.
• Place chicken between 2 sheets of plastic wrap and pound to a thickness of about 1/4 inch.
• Coat with creole seasoning.
• Heat olive oil on medium heat in a large non- stick skillet.
• Brown chicken on both sides until done, cover and keep warm.
• Reduce heat to medium and add zucchini and red pepper, saute for 4-5 minutes or until softened.
• Add garlic and stir for about 30 seconds more.
• Add half and half and bring just to a boil,.
• Add Basil, black pepper, salt and cayenne pepper.
• Add chopped spinach and roasted tomatoes.
• Bring just to a boil and reduce for about 20 minutes.
• Add parmesan cheese and stir until melted.
• Pour sauce over cooked linguini and toss to coat.
• Top with sliced chicken.
• For slow roasted tomatoes, slice plum tomatoes in half length wise and drizzle with olive oil. Sprinkle with dried thyme,course salt and fresh ground pepper. Cook at 325 for 90 minutes.