CHICKEN SPAGHETTI
With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
- Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
- Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
- Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
COPYCAT KUNG PAO SPAGHETTI
We've cracked the code on a beloved California Pizza Kitchen dish: Now you can Kung Pao your spaghetti at home in just 30 minutes. Tender chunks of stir-fried chicken are tossed with pasta, toasted peanuts and a sweet-and-spicy sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Drain, then drizzle with 2 tablespoons canola oil and toss. Set aside.
- Meanwhile, whisk together the mirin and 2 tablespoons of the soy sauce in a large bowl. Add the chicken pieces and toss to coat.
- In a separate bowl, whisk together the chicken broth, chili sauce, sambal, vinegar, sesame oil, 2 teaspoons of the cornstarch and remaining 2 tablespoons soy sauce.
- Fill a large, heavy-bottomed skillet halfway with canola oil and heat over medium-high heat until shimmering but not smoking. Toss the chicken with the remaining 1/2 cup cornstarch until coated completely. Add the chicken to the hot oil in batches and cook until golden brown and cooked through, about 1 minute per side. Remove with a slotted spoon to a plate; cook the remaining chicken.
- Pour off all but 2 tablespoons of the oil and return the skillet to medium-high heat. Add the peanuts and cook until toasted to a dark brown, about 1 minute. Add the scallions, chiles and garlic and cook, stirring constantly, until lightly toasted, about 1 minute. Add the chicken broth mixture to the skillet and bring to a boil. Return the chicken to the skillet with the pasta and heat, tossing, until the pasta and chicken are fully coated and hot. Serve warm.
JO MAMA'S WORLD FAMOUS SPAGHETTI
My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!
Provided by SharleneW
Categories Spaghetti
Time 1h20m
Yield 4 quarts, 10-14 serving(s)
Number Of Ingredients 16
Steps:
- In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
- Add onions and continue to cook, stirring occasionally until onions are softened.
- Add garlic, tomatoes, tomato paste, tomato sauce and water.
- Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
- Stir well and barely bring to a boil.
- Stir in red wine.
- Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
- Cook spaghetti according to package directions.
- Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
CHICKEN SPAGHETTI III
Shredded chicken and spaghetti stirred into a mixture of melted cheese, green onion, tomatoes, red and green chile peppers and creamy mushroom soup. A Classic Chicken Spaghetti with a little bite. This is a good last minute chicken recipe for a family, and my 2-year-old loves to eat this recipe with his fingers. Also, this dish freezes well. Serve with garlic bread, if desired.
Provided by bdld
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 6
Number Of Ingredients 6
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.
- Heat soup in a large saucepan over low heat. Add cheese and melt, stirring. When cheese is almost melted, stir in tomatoes with green chile peppers and green onion. Simmer over low heat for 2 to 3 minutes, stirring.
- Add spaghetti and mix well, then stir in chicken. Heat through and serve.
Nutrition Facts : Calories 654.8 calories, Carbohydrate 66.5 g, Cholesterol 100.4 mg, Fat 23.9 g, Fiber 3.3 g, Protein 41.7 g, SaturatedFat 10.9 g, Sodium 1285.5 mg, Sugar 7.3 g
MY MOTHER'S CHICKEN SPAGHETTI
In 1975, Craig Claiborne, then editor of The Times' food department, shared his favorite childhood dish with readers. "A few weeks ago we were interviewed on the McCanns' At Home Program on station WOR, and when the subject veered around to childhood foods, we described in some detail the dish that had given us most pleasure in early youth and adolescence and still gives us comfort as we approach senility. It was a family creation known as chicken spaghetti. It consisted of spaghetti or spaghettini and sometimes vermicelli baked in a casserole, layered with a tomato and cream sauce, a meat sauce, boneless chicken and two kinds of grated cheese. It was almost always served when large numbers were invited for special occasions. Subsequent to the program we received numerous requests for the recipe and discovered with some astonishment that we had somehow never had occasion to use it in a story."
Provided by Craig Claiborne
Categories pastas, poultry, main course
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- Place the chicken with neck, gizzard, heart and liver in a kettle and add chicken broth to cover and salt to taste. Bring to the boil and simmer until the chicken is tender without being dry, 35 to 45 minutes. Let cool.
- Remove the chicken and take the meat from the bones. Shred the meat, cover and set aside. Return the skin and bones to the kettle and cook the stock down 30 minutes or longer. There should be four to six cups of broth. Strain and reserve the broth. Discard the skin and bones.
- Meanwhile, put the tomatoes in a saucepan and cook down to half the original volume, stirring. There should be one and one‐half cups.
- Melt three tablespoons of butter in a saucepan and add the flour, stirring to blend with a wire whisk. When blended and smooth, add one cup of the reserved hot broth and the cream, stirring rapidly with the whisk. When thickened and smooth, add the nutmeg, salt and pepper to taste. Continue cooking, stirring occasionally, about 10 minutes. Set aside.
- If the mushrooms are very small or button mushrooms, leave them whole. Otherwise, cut them in half or quarter them. Heat one tablespoon of butter in a small skillet and add the mushrooms. Cook, shaking the skillet occasionally and stirring the mushrooms until they are golden brown. Set aside.
- Heat three tablespoons of butter in a deep skillet and add the onion. Cook, stirring, until wilted. Add the celery and green pepper and cook, stirring, about five minutes. Do not overcook. The vegetables should remain crisp‐tender.
- Add the garlic, beef and pork and cook, stirring and chopping down with the edge of a large metal spoon to break up the meat. Cook just until the meat loses its red color. Add the bay leaf and red pepper flakes. Add the tomatoes and the white sauce made with the chicken broth. Add the mushrooms.
- Cook the spaghetti or spaghettini in boiling salted water until it is just tender. Do not overcook. Remember that it will cook again when blended with the chicken and meat sauce. Drain the spaghetti and run under cold running water.
- Spoon enough of the meat sauce over the bottom of a five‐ or six‐quart casserole to cover it lightly. Add about one‐third of the spaghetti. Add about one‐third of the shredded chicken, a layer of meat sauce, a layer of grated Cheddar cheese and another layer of spaghetti. Continue making layers, ending with a layer of spaghetti topped with a thin layer of meat sauce and grated Cheddar cheese.
- Pour in up to two cups of the reserved chicken broth or enough to almost but not quite cover the top layer of spaghetti. Cover and let the spaghetti stand for four hours or longer. If the liquid is absorbed as the dish stands, add a little more chicken broth. Remember that when this dish is baked and served, the sauce will be just a bit soupy rather than thick and clinging.
- When ready to bake, heat the oven to 350 degrees. (One of the stipulations in the original recipe for this dish is that the spaghetti including all the ingredients be combined at least four hours before baking, but it's not necessary.)
- Place the spaghetti casserole on top of the stove and bring it just to the boil. Cover and place it in the oven. Bake 15 minutes and uncover. Bake 15 minutes longer or until the casserole is hot and bubbling throughout and starting to brown on top. Serve immediately with grated Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 668, UnsaturatedFat 17 grams, Carbohydrate 40 grams, Fat 39 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 19 grams, Sodium 863 milligrams, Sugar 6 grams, TransFat 1 gram
GRANDMA'S CAJUN CHICKEN & SPAGHETTI
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
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.
PAMO'S FAVORITE CHICKEN SPAGHETTI
My sister lives in a small Texas town where Velveeta is considered a food group. Recipes are passed around through office parties and church pot lucks and she's always given me her favorite finds. Not sure where she got this one but it is certainly one of our favorite calorie-laden, southern cooking splurges! The secret is the seasoned cooking water for the pasta!
Provided by CheCheCherie
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook spaghetti in water according to package directions. Season the water by adding celery stalks, lemon juice, and fajita seasoning. Set aside.
- Saute peppers onions and mushrooms in butter.
- Combine sauteed vegetables and remaining ingredients (except spaghetti) in a large pot.
- Heat over medium heat until desired thickness.
- Stir in cooked spaghetti and serve.
Nutrition Facts : Calories 975.6, Fat 42.4, SaturatedFat 18.6, Cholesterol 165.9, Sodium 2574.7, Carbohydrate 85.3, Fiber 3.4, Sugar 11.4, Protein 60.4
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