Speedy Spaghetti With Chicken And Fresh Tomato Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
• Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with seasoned salt, and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from pan, and reduce heat to low. Stir in tomatoes, cover, and simmer for 15 minutes.
• Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve.

Steps:

• Heat oil in a skillet over medium heat. Add chicken, onion, garlic powder, and kosher salt; cook and stir until chicken is browned and crumbly, 5 to 7 minutes. Drain excess fat.
• Pour 1 jar pasta sauce and water into the bottom of a slow cooker and place broken spaghetti noodles on top. Add cooked chicken mixture, sprinkle with Parmesan cheese, and cover with the second jar of pasta sauce.
• Cover and cook on Low for 6 hours or on High for 2 to 2 1/2 hours. Remove the lid and stir to combine and mix everything together.

Steps:

• Heat oven to 425 degrees Fahrenheit/220 degrees Celsius.
• Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
• Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
• Add the boiling water, 1/2 teaspoon salt and 1/4 teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.
• While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.
• After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.

Steps:

• In a large skillet over medium heat, brown the ground beef with the onion until all pink is gone; drain.
• Stir in tomato sauce, water, salt, parsley, basil and pepper; mix well. Heat until sauce boils. Break spaghetti in half and drop into sauce a little at a time. Cover and turn to low.
• Cook until spaghetti is tender, approximately 20 to 25 minutes. Stir occasionally to keep from sticking to pan and from noodles sticking together. Add water, 1/2 to 1 cup, if it starts to dry out and noodles are not cooked.