Creole Chicken Spaghetti Recipes

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CREOLE CHICKEN PASTA



Creole Chicken Pasta image

I got the idea for this recipe from #39087 and expanded on it. The recipe for slow roasted tomatoes is from Delish.com The roasted tomatoes give this sauce a really great, rich flavor. I usually make a bunch and freeze them for later. Way better than sun-dried tomatoes.

Provided by lovestocook 6

Categories     Meat

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

2 boneless skinless chicken breasts
2 tablespoons creole seasoning
2 tablespoons olive oil
1 tablespoon minced garlic
1 small red pepper, chopped
1 cup diced fresh zucchini
6 ounces fresh spinach, roughly chopped
2 halves slow roasted tomatoes, choopped
1/4 teaspoon dried basil
1/8 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup parmesan cheese
2 cups half & half light cream
16 ounces linguine

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.

CREOLE CHICKEN SPAGHETTI



Creole Chicken Spaghetti image

Make and share this Creole Chicken Spaghetti recipe from Food.com.

Provided by GingerlyJ

Categories     One Dish Meal

Time 30m

Yield 1 dish, 8-10 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
2 cups sliced onions
1 cup chopped green pepper
3/4 cup chopped celery
4 garlic cloves
32 ounces pasta sauce
1 (14 1/2 ounce) can tomatoes
2 tablespoons sugar
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons cumin
1 lb shredded cooked chicken
1 lb spaghetti
2 cups shredded cheddar cheese

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 CREOLE CHICKEN SPAGHETTI



Creamy Creole Chicken Spaghetti image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 30m

Yield 1

Number Of Ingredients 13

Paul Prudhommes Poultry Magic to taste
8 oz Monterey jack cheese
1 cn Cream of mushroom soup, Condensed
Pepper to taste
2 Onion chopped
Cayenne to taste
1 c Mushroom sliced
12 oz Angel hair pasta
4 Boneless chicken breast 1 Pound
4 Stalks celery chopped
2 Bell pepper chopped
4 tb Butter melted
Salt to taste

Steps:

  • Boil 2-3 quarts of water. Add 1onion, 1 bell pepper, 2 stalks celery; all coarsly chopped. Season water with salt, pepper, cayenne, and prudhommes poultry magic seasoning to taste. Add 4 boneless chicken breast and boil for about 30 minutes or until chicken is done. Strain and save stock. While chicken is cooking; Saute 1 bell pepper, 1 onion, and 2 stalks of celery, all finely chopped in butter until vegatables are soft. When vegetables are almost done, add 1 cup sliced mushrooms and saute until tender. Add 1 can cream of mushroom soup. Add cheese to mixture and stir until melted. Add 1 cup of above chicken stock. Season mixture to taste with salt, pepper, dash of cayenne and Prudhommes poultry magic seasoning. Be pretty liberal with the poultry magic. I add a lot. Cut chicken into 1 inch cubes and add to mixture. Can season more, if needed with the above seasonings. Boil angel hair pasta in chicken stock and cook according to package directions. Combine pasta with chicken sauce. Tip: Can use velvetta cheese, or cream cheese. If I use jalapeno cheese, I use Montery Jack cheese with Jalapeno. DO NOT USE VELVETTA CHEESE WITH JALEPENO, MAKES IT TOO HOT. The Jalepeno cheese is just a variation. Source: Charmaine Hebert Recipe By : Rhonda G959/AOL File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Nutrition Facts : Calories 3699 calories, Fat 153.0090225 g, Carbohydrate 245.5917575 g, Cholesterol 1116.6645 mg, Fiber 10.9717002754211 g, Protein 324.3050875 g, SaturatedFat 81.111663 g, ServingSize 1 1 Serving (2557g), Sodium 4346.3855 mg, Sugar 234.620057224579 g, TransFat 18.6180395 g

CHICKEN CREOLE



Chicken Creole image

Easy and tasty!

Provided by KMSMOKEY

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 clove garlic, minced
1 onion, thinly sliced
1 stalk celery, sliced thin
1 green bell pepper, minced
2 (16 ounce) cans diced tomatoes
1 bay leaf
½ teaspoon salt
⅛ teaspoon cayenne pepper
4 skinless, boneless chicken breasts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
  • Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
  • Bake 15 to 20 minutes, until the chicken is tender and white throughout.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 11.8 g, Cholesterol 68.4 mg, Fat 4.9 g, Fiber 2.9 g, Protein 29.7 g, SaturatedFat 0.9 g, Sodium 901.5 mg, Sugar 7.6 g

GRANDMA'S CAJUN CHICKEN & SPAGHETTI



Grandma's Cajun Chicken & Spaghetti image

I'm originally from Louisiana, where my grandma spoke Cajun French as she taught me her spicy chicken spaghetti. -Brenda Melancon, McComb, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 10 servings.

Number Of Ingredients 12

1 broiler/fryer chicken (3 to 4 pounds), cut up
1 to 1-1/2 teaspoons cayenne pepper
3/4 teaspoon salt
3 tablespoons canola oil
1 package (14 ounces) smoked sausage, sliced
1 large sweet onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 package (16 ounces) spaghetti

Steps:

  • Sprinkle chicken with cayenne and salt. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches. Remove from pan., Add sausage, onion, green pepper and celery to same pan; cook and stir over medium heat 3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, until chicken juices run clear, about 1 hour., Cook spaghetti according to package directions. Remove chicken from pan. When cool enough to handle, remove meat from bones; discard skin and bones. Shred meat with 2 forks; return to pan. Bring to boil. Reduce heat; simmer, uncovered, until slightly thickened, 8-10 minutes. Skim fat. Drain spaghetti; serve with chicken mixture.

Nutrition Facts : Calories 550 calories, Fat 26g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 917mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 4g fiber), Protein 33g protein.

CREAMY CHICKEN SPAGHETTI



Creamy Chicken Spaghetti image

Great creamy chicken spaghetti dinner kids will love! Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.

Provided by whaussies

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes     Chicken

Time 1h

Yield 8

Number Of Ingredients 12

1 pound skinless, boneless chicken breasts
½ teaspoon salt
½ teaspoon ground black pepper
1 (16 ounce) package spaghetti
½ cup salted butter
1 medium onion, chopped
1 medium bell pepper, chopped
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of mushroom soup
1 (1 pound) package shredded Mexican cheese blend
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 666 calories, Carbohydrate 52.2 g, Cholesterol 117.7 mg, Fat 36.2 g, Fiber 2.7 g, Protein 33.3 g, SaturatedFat 21.7 g, Sodium 1320.1 mg, Sugar 3.2 g

CREOLE PASTA WITH SAUSAGE AND SHRIMP



Creole Pasta with Sausage and Shrimp image

A creamy white sauce pairs well with the andouille sausage and slightly spicy seasonings in this pleasing pasta dish from our Test Kitchen.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 16

6 ounces uncooked fettuccine
1 large onion, chopped
2 celery ribs, chopped
1/2 cup each julienned sweet red, yellow and green pepper
1/4 cup chopped green onions
6 garlic cloves, minced
4 tablespoons butter, divided
1-1/2 cups heavy whipping cream
1/4 cup white wine or chicken broth
1/4 to 1/2 teaspoon Creole seasoning
1/4 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1/2 pound fully cooked andouille sausage, sliced
1/2 pound uncooked medium shrimp, peeled and deveined
2 cups chopped tomatoes

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the onion, celery, peppers, green onions and garlic in 2 tablespoons butter until tender. Stir in the cream, wine, Creole seasoning, salt, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened., In another large skillet, saute sausage and shrimp in remaining butter for 5-6 minutes or until shrimp turn pink. Drain fettuccine; toss with vegetable mixture, tomatoes and sausage mixture.

Nutrition Facts : Calories 538 calories, Fat 38g fat (21g saturated fat), Cholesterol 207mg cholesterol, Sodium 653mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.

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