Makeover Garlic Chicken Spaghetti Recipes

GARLIC CHICKEN SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large resealable plastic bag, combine flour and garlic salt. Add the chicken, a few pieces at a time, and shake to coat., In a large skillet, saute chicken in 1/4 cup oil until no longer pink. Remove and keep warm. Add mushrooms and garlic to the pan; saute until tender. Stir in the wine or broth, tomatoes, parsley, basil, salt, pepper, pepper flakes and reserved chicken; heat through., Drain spaghetti. Add the chicken mixture, cheese and remaining oil; toss to coat.

MAKEOVER GARLIC CHICKEN SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and chop tomatoes; set aside. In a large resealable plastic bag, combine flour and garlic salt. Add chicken, a few pieces at a time, and shake to coat., In a large skillet, saute chicken in 2 tablespoons oil until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and garlic in remaining oil until tender. Add the broth, wine or additional broth, parsley, basil, salt, pepper and pepper flakes. Stir in the reserved tomatoes and chicken; heat through., Drain spaghetti. Add chicken mixture and cheese; toss to coat.

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.

GARLIC CHICKEN SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for five minutes. Drain and chop tomatoes; set aside.
• In a large resealable plastic bag, combine flour and garlic salt. Add chicken a few pieces at a time, and shake to coat.
• In a large skillet, saute chicken in two tablespoons oil until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and garlic in remaining oil. Add the broth, parsley, basil, salt, pepper, and pepper flakes. Stir in the reserved tomatoes and chicken; heat through.
• Drain spaghetti and add chicken mixture and cheese. Toss to coat. Serve warm.

MEAL-PREP GARLIC CHICKEN AND VEGGIE PASTA RECIPE BY TASTY

Steps:

• Heat a large skillet with 2 tablespoons of olive oil on medium-high heat.
• Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon oregano. Cook until no longer pink. Remove chicken from skillet and set aside.
• Add carrots to skillet and sauté for 2-3 minutes until tender.
• Add in zucchini and yellow squash, and sauté for an additional minute until they become slightly translucent.
• Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Sauté until kale begins to wilt.
• Move veggies aside with spatula and add in garlic. Sauté for about 30 seconds and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is more heat.)
• Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat.
• If using plastic tupperware for your weekday meal prep, allow pasta to cool for about 10 minutes before filling the containers. Refrigerate up to 4 days.
• Or serve immediately for a family dinner.
• Enjoy!

HONEY GARLIC CHICKEN SPAGHETTI

Steps:

• Grab your cutting board and clean off your chicken. Rinse under cold water, cut off access fat and grizzle. Slice chicken in to thumb size strips.
• In a Wok, on med high heat, add 1 teaspoons oil, chicken, garlic and onion powder with the dash of black pepper. Once the chicken is all cooked, add in the jar of honey garlic sauce and cook until sauce has really thicken up. Then simmer until you are ready to mix in the noodles and veggies.
• Meanwhile as the chicken is cooking, in a large pot, boil and cook up your spaghetti. (10 minutes).
• Chop up your baby spinach, carrots, broccoli, asparagus and green onion. In a frying pan on medium heat, add in 1/2 teaspoons olive oil, add in veggies and sprinkle some Parmesan cheese and pepper on the veggies. Fry together until baby spinach as wilted about 5 minutes.
• Once the spaghetti noddles are done, drain and add Parmesan cheese, feta cheese and butter. Mix well. Then place noodles in the wok with honey garlic chicken. Mix up and then add the veggies and mix up well.