CHICKEN SPAGHETTI II
This is one of our favorites. It is so easy and is great to serve to company. Great with French bread and salad.
Provided by Teresa Simmons
Categories Main Dish Recipes Pasta Chicken
Yield 9
Number Of Ingredients 7
Steps:
- Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.
- Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste. When cheese is melted, dinner is ready!
Nutrition Facts : Calories 283.1 calories, Carbohydrate 28.2 g, Cholesterol 46.7 mg, Fat 8.2 g, Fiber 1.1 g, Protein 23.3 g, SaturatedFat 4.3 g, Sodium 1173.9 mg, Sugar 5.2 g
SPICY CHICKEN SPAGHETTI
"I keep on the lookout for recipes that serve two," explains LaDonna Reed. "We're also watching our fat grams, so this main course was a great find. Adjust the spice level by decreasing the Cajun seasoning," she writes from Ponca City, Oklahoma.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions. Meanwhile, sprinkle chicken with Cajun seasoning. In a nonstick skillet coated with cooking spray, cook chicken for 7-9 minutes or until lightly browned and chicken is no longer pink. Remove and keep warm. , In the same skillet, saute the mushrooms, green pepper and onions until almost tender. Add garlic; cook 1 minute longer. Combine the cornstarch, salt and pepper; sprinkle over vegetables. Cook and stir for 1 minute. Gradually stir in half-and-half. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. , Return chicken to the pan; heat through. Drain spaghetti; top with chicken mixture.
Nutrition Facts : Calories 401 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 808mg sodium, Carbohydrate 53g carbohydrate (11g sugars, Fiber 3g fiber), Protein 34g protein.
SPICY CHICKEN SPAGHETTI II
My favorite winter dish. Freezes wonderfully for quick dinners. Almost a barbeque type sauce that makes chicken and noodles taste great.
Provided by Miss Molly
Categories World Cuisine Recipes European Italian
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
- In a separate pot, mix the Worcestershire sauce, ketchup, tomato sauce, green bell pepper, onion, brown sugar, and chili powder. Bring to a boil. Mix in the chicken, reduce heat to low, and simmer 10 minutes, or until chicken is heated through. Mix in the cooked spaghetti, and serve warm.
Nutrition Facts : Calories 504.4 calories, Carbohydrate 72 g, Cholesterol 65.8 mg, Fat 11.4 g, Fiber 3.7 g, Protein 28.5 g, SaturatedFat 3 g, Sodium 899.2 mg, Sugar 26.2 g
SPICY CHICKEN SPAGHETTI
A quick, easy, one-dish weeknight meal invented by my mother-in-law. We love this stuff and use lots of jalapenos!! Chicken Spaghetti Texas-Style. The mix of jalapenos and cream keeps it from being too hot but maintains the spicy flavor. We serve with garlic bread for scooping up the sauce and a veggie on the side.
Provided by MommyMakes
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Trim chicken breasts of fat and cut into bite-sized pieces. Saute in a large skillet with butter and garlic until cooked through and browned.
- Add minced jalapenos and liquid. Saute until fragrant and pan is fairly dry.
- Add soup, milk, and cheese. Simmer until heated through and cheese is melted. Add more milk or jalapeno liquid as desired to thin sauce.
- Serve over spaghetti noodles.
Nutrition Facts : Calories 246.4, Fat 14.1, SaturatedFat 7.4, Cholesterol 75.4, Sodium 517.3, Carbohydrate 4.8, Fiber 0.1, Sugar 0.8, Protein 24.3
SPICY CHICKEN SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Line a 9-by-13-inch baking dish with 2 pieces of foil.
- Put the chicken in a large pan, season with salt and pepper and cover with water. Bring to a boil, lower to a simmer and simmer until the chicken is cooked through, about 45 minutes. Remove the chicken and let cool, then shred the meat, discarding the skin and bones. Save the broth for cooking the spaghetti.
- Remove the sausage from the casings and put into a large skillet with the olive oil. Cook over medium heat, breaking up the sausage meat into small pieces, until it is no longer pink, 5 to 6 minutes. Remove and drain on paper towels. Add the mushrooms to the skillet. When they give up their liquid, add the green peppers and sundried tomatoes, then cook until just beginning to soften, 5 to 7 minutes. Remove and set aside on top of the sausage. Reserve the oil in the skillet.
- Bring the reserved chicken broth back to a boil. Cook the spaghetti in the broth until al dente according to the package instructions, then drain, reserving the broth.
- If there is less than 2 tablespoons oil/fat in the skillet, add some olive oil to make 2 tablespoons. Whisk in the flour and cook for 1 minute over medium heat. Whisk in 1 1/2 cups of the reserved chicken broth. When it starts to thicken, after about 5 minutes, add the half-and-half. If it is too thick, thin with some more broth. Turn off the heat and add the basil and 1/2 cup of the Parmesan; season with salt and pepper to taste. Stir in the chicken, sausage and vegetables. Stir in the spaghetti.
- Pour the mixture into the prepared baking dish, sprinkle the remaining 1/4 cup Parmesan on top and cover with aluminum foil. Cook the casserole immediately, or let cool completely, then freeze.
- If cooking right away, preheat the oven to 375 degrees F. Cook for 25 minutes, then uncover the baking dish and cook until heated through, an additional 20 minutes.
- To cook from frozen: Preheat the oven to 325 degrees F.
- Cook the frozen casserole for 2 hours, then raise the temperature to 375 degrees F, uncover and cook until heated through, 15 minutes more.
- Serve with salad and French bread.
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).
SIMPLE SPICY CHICKEN PASTA
An easy one-pot dish. Delicious juicy chicken in a tomato sauce with a nice kick. Perfect with pasta and some garlic bread.
Provided by craig_m89
Time 1h
Yield Serves 6
Number Of Ingredients 13
Steps:
- Heat a few lugs of the olive oil in a large pan on a med-high heat then add the onions, garlic, peppers and chilli powder. Fry for about 5 minutes, or until onions are softened and pale (not golden).
- Add the chicken, with a pinch of salt and pepper, to the pan and cook until all the chicken is sealed, but not browning.
- Keep on the heat and add the tomatoes, worcestershire sauce, juice of 1/2 a lemon, the chilli flakes and a good pinch of salt and pepper. Give a good stir and turn the heat up high. Let the sauce reach a boil and then reduce the heat to a med-low setting. Cover the pot and allow to simmer for 45 minutes, stirring occasionally.
- With about 15 minutes left to cook, put on some pasta . I recommend a tagliatelle, fusilli, conchiglie or penne.
- Once the sauce has been on for a good 45 minutes and has reduced slightly, remove from the heat and add the cheese. Stir to make sure it has melted through the sauce. Then drain off the pasta and add the the pot with the sauce, give a good stir to mix the pasta. Serve in a bowl, or high-edged plate, with some garlic bread on the side.
VELVEETA® SPICY CHICKEN SPAGHETTI
Strike a balance between creamy & spicy with this chicken spaghetti recipe. Combine VELVEETA & green chile-spiked diced tomatoes in this delicious dish.
Provided by My Food and Family
Categories Home
Time 1h
Yield 10 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 8 to 10 min. or until done. Add remaining ingredients; cook and stir 5 min. or until VELVEETA is completely melted and mixture is well blended.
- Drain spaghetti. Add to chicken mixture; mix lightly. Spoon into 13x9-inch pan sprayed with cooking spray.
- Bake 30 to 35 min. or until heated through.
Nutrition Facts : Calories 300, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
SPICY CHICKEN SPAGHETTI BAKE
This was a spaghetti bake recipe that my friend Gina gave to us. My husband and I then spiced it up a little. (ok alot) don't attempt to eat it if you don't like spicy foods!
Provided by Mayniac May Family
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- cook chicken in jalapeno juice.
- cook linguine to directions on the box.
- mix all ingredients together and bake around 50 minutes at 375 degrees, until bubbling.
Nutrition Facts : Calories 1177.2, Fat 27.8, SaturatedFat 6.5, Cholesterol 57.4, Sodium 3134.1, Carbohydrate 184.7, Fiber 10.9, Sugar 36, Protein 48.5
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.
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