CHICKEN SPAGHETTI
Simple but delicious meal! Serve with a salad and good crusty bread.
Provided by Kimber
Categories Main Dish Recipes Pasta Chicken
Time 1h50m
Yield 7
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- 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.
- Mix together in large bowl: cooked spaghetti, diced chicken, pimentos, mushroom soup, bell peppers and cheese. Pour into a large casserole dish and bake for 90 minutes in a preheated oven. Serve immediately.
Nutrition Facts : Calories 326.2 calories, Carbohydrate 28.6 g, Cholesterol 52.8 mg, Fat 13.6 g, Fiber 1.4 g, Protein 21.4 g, SaturatedFat 6.3 g, Sodium 670.7 mg, Sugar 2.3 g
NIF'S CHICKEN AND SPAGHETTI WITH A MIDDLE EASTERN TWIST
I played around with a recipe and came up with something very different from the original and it's yummy and easy! It's got some unique flavours but will pass with the kids because of the spaghetti! Make sure to taste your sauce in case you like more seasoning. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Pour oil into a small bowl and mix in cumin, allspice and cayenne pepper. Using your hands rub the seasoned oil all over your chicken. Sprinkle with salt and pepper.
- Place the chicken, breast-side down in a roasting pan and roast for about 1 1/2 hours, or until well browned and cooked through, turning it over toward the end to brown the breast. When the chicken's nearly ready, bring a large pot of salted water to a boil.
- Take the chicken out of the oven and take the meat off the bone, leaving the skin on, except for the thick fatty stuff. Tear the chicken into medium-sized pieces. Make sure you tear the chicken apart over the roasting pan so you keep the juices in there for the sauce. You can use a knife and fork to tear it apart or wait until it is cooler and do it with your hands. Discard bones and put the chicken meat aside and keep warm.
- For the sauce, pour all the juices from the roasting pan into a saucepan. You will need about 1 cup, so add chicken broth if necessary. Add the drained sultanas and the pine nuts. Begin to simmer the sauce when you are ready to cook the pasta. Very important - taste the sauce and add more seasoning if you think it needs more.
- Cook and drain the pasta (Do NOT rinse your pasta), and toss it in the warm pot with the sauce until spaghetti is coated. Add chicken pieces and gently toss and put in large bowl. Sprinkle with almonds and parsley.
Nutrition Facts : Calories 698.4, Fat 38.3, SaturatedFat 8.7, Cholesterol 121.9, Sodium 119.5, Carbohydrate 49.5, Fiber 2.9, Sugar 5.6, Protein 38.2
CHICKEN SPAGHETTI WITH A TWIST
Okay, so I wasn't too sure what to name this dish. It was one of those nights where I just saw what was hanging around the kitchen, and made it into something for dinner. Thankfully, we had good results! My husband & picky toddler both asked for 2nds!! The great thing is this recipe has no cream-of soups, or jarred sauce. & it is quite easy to make! So, here is the recipe to share with you. I hope you'll get a chance to try it. Enjoy!
Provided by Tara Pacheco @tnj2008
Categories Chicken
Number Of Ingredients 9
Steps:
- In a small saucepan, heat the milk over a low flame to bring it to room temperature.
- Add some oil to a preheated skillet. Add your 1 inch cubed chicken pieces and cook through until no longer pink & slightly browned.
- While your chicken is cooking, you can start your sauce. Melt your butter over a medium high heat in a separate skillet. Once melted, add in your olive oil. Let that cook for about a minute.
- Add in your flour - just a little at a time and whisk until you have a smooth paste.
- Next, slowly add in your milk. Continue to whisk and allow sauce to thicken.
- Then add in your cheese a little bit at a time. It will start to become creamy. And then add in your seasoning.
- Once your sauce is finished, add your spaghetti and chicken into the skillet and mix well. Top with additional cheese if desired!
BAKED CHICKEN WITH A TWIST
Another comfort food from my childhood. NOTE: Mom always used bone in chicken legs with skin on, that's all they had back in the 70's! Now I use boneless/skinless chicken breasts and thighs. Since bones add weight, 3 pounds of boneless chicken should be about right.
Provided by KelBel
Categories One Dish Meal
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Arrange chicken pieces in 9x13 pan, skin side up.
- Cut bacon in 2" lengths and lay over chicken.
- Bake uncovered at 350 for 45 minutes.
- Carefully, pour off some grease.
- Blend soups and sour cream; pour over chicken and continue to bake for another 30 minutes.
- Transfer chicken to serving dish.
- Mix cooked pasta with sauce mixture from baking pan and serve.
Nutrition Facts : Calories 1186.7, Fat 77, SaturatedFat 26.9, Cholesterol 302.2, Sodium 1191.1, Carbohydrate 50.3, Fiber 1.8, Sugar 1.8, Protein 68.8
CHICKEN SPAGHETTI WITH A TWIST
Make and share this Chicken Spaghetti With a Twist recipe from Food.com.
Provided by Jenerbele
Categories Sauces
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Marinate chicken for 30 mins in your favorite marinade. Put the chicken on the grill. Cook the spagehtti noodles in salted water. Cook the bacon to the directions. When chicken is done and the noodles are done you are almost there. Plate the noodles on your plate, place the chicken on top of the plain noodles. Take your cooked bacon and place it on top of the chicken, then cover it with cheese. Finally pour sauce on top of the cheese and a little on the noodles. Enjoy.
Nutrition Facts : Calories 599.6, Fat 23, SaturatedFat 9, Cholesterol 34.7, Sodium 1303.5, Carbohydrate 74.2, Fiber 3, Sugar 17.4, Protein 22.6
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