CHICKEN SPAGHETTI SAUCE
I created this recipe on the fly because I didn't have my usual ingredients for spaghetti. I was so happy with how it tasted that I decided to make this my first recipe submission. This makes a very light sauce. If you prefer a heartier sauce, add 1/2 can of tomato paste or even use crushed tomatoes instead of whole, but I encourage you to try it as written; it's so yummy! Serve over al-dente spaghetti noodles. I hope you enjoy!
Provided by cstead
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook and stir chicken and onion together in the hot oil until the chicken is completely browned and the onions tender, 7 to 10 minutes. Stir garlic, basil, kosher salt, and black pepper into the chicken mixture; cook for 1 minute.
- Blend the tomatoes in a blender until smooth; pour over the chicken mixture and bring to a simmer. Cook mixture at a simmer until hot and the sauce has thickened slightly, about 10 minutes.
- Sprinkle Parmesan cheese over the mixture; stir.
Nutrition Facts : Calories 504.6 calories, Carbohydrate 101 g, Cholesterol 4.4 mg, Fat 8.5 g, Fiber 11 g, Protein 14.9 g, SaturatedFat 1.4 g, Sodium 839.7 mg, Sugar 31.5 g
CHICKEN MEATBALLS FOR SPAGHETTI AND MEATBALLS
Once you try these, you'll never go back to beef meatballs.(Well, maybe YOU will!) I searched all over the Internet for chicken meatballs, and found these on eatchicken.com. The texture is much lighter than regular meatballs,and they are downright tasty! Haven't used beef for spaghetti since,and I found this over 2 years ago. The recipe also came with a sauce, but I figured that everyone has their own favorite marinara sauce already. Enjoy!
Provided by HEP MEP
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place ground chicken,egg,1/2 cup Parmesan,bread crumbs, garlic,oregano and 1/2 tsp salt in a medium bowl.
- Knead mixture together with hand till evenly combined.
- Form mixture into 1-inch balls.
- In large non-stick skillet,warm olive oil over high heat.
- Place meatballs in pan,up to 8 at a time,and cook until all sides are browned,approximately 8 minutes for each meatball.
- Remove with slotted spoon,and add to your favorite spaghetti sauce.
CHICKEN MEATBALLS AND SPAGHETTI
Chicken meatballs and spaghetti is a great alternative to beef or pork. Now, I love beef and pork, but I wanted to give my family something different. This is a recipe for a family of five, plus a little extra for leftovers.
Provided by Kimberly Anne Thomas
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Stir together the crushed tomatoes, diced tomatoes, tomato paste, water, and basil in a large saucepan over medium heat. Salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer for 15 minutes while preparing meatballs.
- Mix together the ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and pepper in a medium bowl. Roll into 1 inch balls. Heat a large skillet over medium heat, and coat with cooking spray. Brown the meatballs on all sides. Add meatballs to the simmering pasta sauce and cook until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C), about 30 minutes.
- Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain. Serve the meatballs and sauce over the cooked spaghetti.
Nutrition Facts : Calories 490.9 calories, Carbohydrate 65.9 g, Cholesterol 120.1 mg, Fat 8.3 g, Fiber 11.5 g, Protein 42.4 g, SaturatedFat 2.7 g, Sodium 876.3 mg, Sugar 10.5 g
MINCE CHICKEN BALLS, SAUCY SPAGHETTI PASTA - SERIOUSLY DELICIOUS
This is seriously good comfort food and a fantastic alternative to the perennial favourite 'spag bol'. I copied it out of an Australian Womens Weekly recipe book years ago . Although the original suggested wholemeal spaghetti, any spaghetti, fettuccine, penne, fussili etc can be used. The recipe also says bottled pasta sauce, but I make my own by cooking onions and garlic in oil for 5 minutes, adding 1 can of chopped tomatoes and 1 cup of chicken stock. Simmer for about 10 mins and then puree - add more stock and tomotoes as needed. Note that you'll need to have 1 cup cooked rice for the recipe.
Provided by amanda l b
Categories Penne
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Add rice to a saucepan of boiling water and cook for 15-20 minutes, or as per rice packet instructions. Drain and rinse with cold running water.
- In a bowl, combine the minced chicken, 1 chopped onion, parmesan, breadcrumbs, cooked rice and basil. Roll rounded tablespoons of the mixture into balls and place on a tray. Cover and refrigerate for 1 hour.
- Coat a large frypan with the oil spray, add the extra 2 chopped onions and 1/4 cup of the chicken stock, stirring until the onions are soft.
- Add the chicken balls to the pan, and cook - covered - for 10 minutes.
- While the chicken balls are cooking, add the pasta to a large pot of boiling water and boil uncovered until 'al dente' (just tender) - or as per the pasta packet instructions. Drain and set aside.
- Add the remaining stock and pasta sauce to the cooking chicken balls and simmer - covered - for a further 5 minutes.
- Add the chopped parsley to the pan and simmer - uncovered - for another 10 minutes.
- Serve the chicken balls and sauce over the pasta, and sprinkle with extra parmesan and parsley, if desired.
Nutrition Facts : Calories 1195, Fat 15, SaturatedFat 3.6, Cholesterol 153.2, Sodium 1698.4, Carbohydrate 169, Fiber 7.6, Sugar 30.6, Protein 89.5
SPAGHETTI WITH CHICKEN MINCE SAUCE
Eating at home is most often the best thing to do because one can dish out something healthy and tasty! This is the famous Indian Chef Sanjeev Kapoor's recipe from the Young Times magazine dated April 12th'05. Enjoy!
Provided by Charishma_Ramchanda
Categories Spaghetti
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Boil 6 cups of water in a large pan.
- Add 1/2 tablespoons of oil and salt to taste.
- Fold in spaghetti and cook until al dente.
- Drain and keep warm once cooked.
- Heat the remaining oil in a pan.
- Fold in garlic and onions. Saute until light brown in colour.
- Add chicken mince, mix well and cook on low flame till the mince has cooked.
- Stir in tomato puree and crushed red chillies. Saute for a minute.
- Season with salt, then add basil and remove from heat.
- Arrange spaghetti on a serving platter.
- Sprinkle crushed peppercorns, parsley and cheese over it.
- Pour chicken sauce with a spoon over it.
- Put the platter under a hot grill for 2 minutes to melt the cheese.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 750.4, Fat 17.7, SaturatedFat 3.4, Cholesterol 4.5, Sodium 90.7, Carbohydrate 125.6, Fiber 7.3, Sugar 10, Protein 22.5
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