Roasted Chicken Spaghetti Recipes

ITALIAN SPAGHETTI WITH CHICKEN & ROASTED VEGETABLES

Steps:

• Preheat oven to 425°. In a large bowl, combine tomatoes, zucchini and squash. Add 1 tablespoon oil and 1 teaspoon Italian seasoning. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 15-20 minutes or until tender., Meanwhile, cook spaghetti according to package directions. Sprinkle chicken with garlic powder and remaining Italian seasoning. In a large nonstick skillet, heat remaining oil over medium heat. Add chicken; cook until no longer pink. Remove from skillet., Add broth and wine to skillet, stirring to loosen browned bits from pan. Stir in tomato sauce, tomato paste, basil, oregano and salt. Bring to a boil. Return chicken to skillet. Reduce heat; simmer, covered, 4-6 minutes or until sauce is slightly thickened., Drain spaghetti. Add spaghetti and vegetables to tomato mixture; heat through. Sprinkle with cheese.

CHICKEN SPAGHETTI

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).

ROASTED CHICKEN SPAGHETTI

Steps:

• Clean the whole chicken, removing excess fats. Leave the skin on. Pat dry the chicken. Use your hand and carefully separate the skin of the chicken from the flesh. Rub some sea salt between the flesh and skin. Remove the leave from 2 sprigs of thyme. Scattered the herds between the skin and the flesh. Place the garlic and remaining sprigs of thyme into the carvity of the chicken. Place the whole chicken on a baking dish. Pour some olive oil over the chicken. Sprinkle some salt and ground pepper on top. Pre heat oven at 180 degree celsius. Baked the chicken for 60 minutes at 200 degree celsius. Cook pasta in a large pot of boiling salted water until al dente. (You can boil the pasta 15 minutes before the chicken is ready.) Remove the chicken from the oven. Reserve the liquid and garlic from the roast. Discard the sprigs of herbs. Place the chicken in a separate dish and de-bone. (You can save the dones for making stock.) Shed the chicken into bite size. Toss the chicken, spaghetti, parsley, toasted pine nuts and reserved liquid from the baking dish together. Add lemon juice, salt and pepper to taste. Serve hot.

ROAST CHICKEN SPAGHETTI

Steps:

• Heat oven to 180C/160C fan/gas 4. Stuff the chicken cavity with the lemon and shallot halves and rub half the oil on the chicken skin - season if you like. Arrange the carrots in the middle of a roasting tin and drizzle over the rest of the oil. Put the chicken on top and season. Roast for 1½ hrs until the chicken skin is crisp and the leg feels loose when you wiggle it. If the leg doesn't feel loose, then cook for a further 15 mins or until it does - it needs to be very tender.
• Lift the chicken off the carrots, pour any liquid that has collected inside into the tin and set the chicken aside to rest. Cook the pasta following pack instructions, but for 1 min less than the recommended time. Put the roasting tin on a medium heat, add 150ml pasta water (drain the rest) and the stock pot and bubble everything together to make a gravy.
• Tip the pasta onto a large serving dish and drizzle over a little oil. Cut the chicken legs off and divide them in two, and carve the breast into thick slices. Arrange this over the spaghetti and pour over any juices. Slice the carrots and pile them up at one end, and pile the broccoli at the other. Pour the gravy over the pasta, or serve it in a jug. You'll need tongs and a large spoon to serve.

CHICKEN SPAGHETTI

Steps:

• Place the chicken into a medium pot of water and bring to a rolling boil over medium-high heat. Boil for a few minutes, then turn to a medium-low heat and simmer for 30 to 45 minutes. Take the chicken out of the pot (leave the liquid for cooking the spaghetti) and let cool slightly. Pick out the meat to make 2 generous cups.
• Preheat the oven to 350 degrees F.
• Cook the spaghetti in the broth from the chicken until al dente. Do not overcook. Drain the spaghetti, reserving about 2 cups of the cooking liquid.
• Add the spaghetti to a large bowl and combine with the chicken, mushroom soup, 1 1/2 cups of the Cheddar, the green and red peppers, seasoned salt, cayenne, onions and salt and pepper to taste. Mix in 1 cup of the reserved liquid at first, adding an additional cup if needed.
• Place the mixture in a casserole pan and top with the remaining 1 cup Cheddar. Bake until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover the casserole with foil.)

HEARTY CHICKEN SPAGHETTI CASSEROLE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil., Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes longer., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed, increasing time as needed to heat through.

BAKED SPAGHETTI WITH CHICKEN

Steps:

• In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.
• While vegetables are cooking, 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. Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese.
• Bake in preheated oven for 20 minutes, or until cheese is melted. Serve.

GARLIC BASIL CHICKEN WITH RED ROASTED PEPPER ALFREDO SPAGHETTI

Steps:

• Pre-heat oven 350.
• Mix half of chopped fresh basil, melted butter and garlic together in baking casserole dish.
• Place chicken breasts on top of mixture and top with remaining fresh chopped basil. Bake covered for 45 minutes.
• Bake uncovered for 15 minutes.
• Prepare spaghetti noodles boil for 7-10 minutes to preferred taste.
• Over low heat warm alfredo sauce, stir often. Be careful not to scorch.
• Serve. Pepper to taste.

SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES

Steps:

• Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
• Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
• While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
• Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.

BAKED CHICKEN SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Melt 6 tablespoons butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in melted butter until just tender, 5 to 6 minutes; transfer to a large bowl.
• Stir diced tomatoes, cream of mushroom soup, chicken broth, chopped green chiles, sour cream, seasoned salt, cayenne pepper, salt, and black pepper into the mushroom mixture. Add chicken and Cheddar cheese; stir. Gently toss the pasta with the mixture to coat the pasta completely; transfer to the prepared baking dish.
• Mix bread crumbs and melted butter in a small bowl; sprinkle evenly over the pasta mixture.
• Bake in preheated oven until hot and bubbly, 30 to 40 minutes.