Chicken Spaghetti Olé Recipes

ULTIMATE CHICKEN SPAGHETTI

Steps:

• Place the chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Try not to boil the chicken as it can make it tough. Allow to cool enough to handle, then shred using two forks.
• Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish with nonstick cooking spray.
• Cook the pasta according to the package directions. Drain and set aside.
• In a large pot, combine the Ro*tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
• Bake for 20 to 30 minutes or until heated through and the cheese has melted.

HOMEMADE CHICKEN SPAGHETTI

Steps:

• Preheat oven to 375°F. Cook spaghetti al dente. Drain well.
• Cook onion, garlic, and bell pepper in butter until tender. Add flour and seasonings. Cook for 1-2 minutes. Stir in broth and cream a little bit at a time until smooth. Cook until thick and bubbly.
• Remove from heat, add parmesan cheese and half the cheddar cheese. Mix until smooth and melted. Season with salt and pepper to taste.
• Combine spaghetti, chicken, cream sauce, and canned tomatoes. Mix well. Spread in a greased 9x13 dish.
• Top with remaining cheddar cheese and bake 25-30 minutes or until hot and bubbly.

ONE-PAN CRISPY SPAGHETTI AND CHICKEN

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.

CHICKEN OLE

Steps:

• In a large skillet, cook chicken in oil for 5-6 minutes or until no longer pink. Add corn, tomato sauce, chilies, chili powder and onion powder; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes, stirring occasionally. Serve over tortilla chips or rice and sprinkle with cheese.

OLIVE OIL CHICKEN SPAGHETTI

Steps:

• boil spaghetti in salted water.
• coat bottom of large skillet or wok (i use a wok) with olive oil.
• add minced garlic.
• heat over medium high until hot.
• add chicken.
• sprinkle on italian seasoning, poultry seasoning, and salt.
• cook through, stirring chicken frequently.
• when chicken is cooked through, add the butter, and about 3 tablespoons additional olive oil.
• when the butter and oil have melted together, drain spaghetti and toss with the chicken and oil/butter mixture. serve with hot garlic bread and a salad.

CHICKEN SPAGHETTI OLE

Steps:

• 1. Heat oven to 350°. Spray rectangular baking dish, 13 9 2 inches, with cooking spray. Cook and drain spaghetti as directed on package.2. While spaghetti is cooking, melt butter in 12-inch skillet over medium heat. Cook bell pepper, celery and onion in butter, stirring occasionally, until tender. Stir in tomatoes, tomato sauce, cheese, salt and pepper reduce heat to low. Heat, stirring frequently, until cheese is melted.3. Stir in chicken and spaghetti. Spoon into baking dish. Bake uncovered about 30 minutes or until bubbly around edges. Top with chilies.1 SERVING: Calories 380 (Calories from Fat 160) Fat 18g (Saturated 10g) Cholesterol 85mg: Sodium 1170mg Carbohydrate 32g (Dietary Fiber 3g) Protein 26g o % Daily Value: Vitamin A 20% Vitamin C 18% Calcium 22% Iron 14% o Exchanges: 2 Starch, 3 Medium-Fat Meat o Carbohydrate Choices: 2together timeGive your family a tasty reminder of summer. Serve corn on the cob and sliced cucumbers in the winter. You'll find ready-to-cook fresh ears of corn in the produce or frozen food section of your supermarket, and cucumbers are available in the produce section all year-round. What a fresh treat!

CHICKEN AND SPAGHETTI, OLE!

Steps:

• Preheat the oven to 350 degrees F. Grease a 9x13" baking dish.
• Melt butter in large skillet and saute the onion and green pepper.
• Pour onion mixture into a large bowl and add remaining ingredients, tossing to combine.
• Pour into prepared baking dish and bake in preheated oven until cheese is melted and bubbly.
• NOTE: This dish may be prepared ahead and refrigerated or frozen. Increase baking time to be sure it is completely heated.

CHICKEN SPAGHETTI OLE

Steps:

• 1. Heat oven to 350°. Spray rectangular baking dish, 13 x 9 x 2 inches, with cooking spray. Cook and drain spaghetti as directed on package.2. While spaghetti is cooking, melt butter in 12-inch skillet over medium heat. Cook better pepper, celery and onion in butter, stirring occasionally, until tender. Stir in tomatoes, tomato sauce, cheese, salt and pepper reduce heat to low. Heat, stirring frequently, until cheese is melted.3. Stir in chicken and spaghetti. Spoon into baking dish. Bake uncovered about 30 minutes or until bubbly around edges. Top with chiles.wing it!Give your family a tasty reminder of summer by serving corn on the cob and sliced cucumbers in the middle of the winter. You'll find packaged ready-to-cook fresh ears of corn in the produce or freezer section of your supermarket, and cucumbers are available in the produce section all year-round. What a fresh treat!1 SERVING: Calories 380 (Calories from Fat 160) Fat 18g (Saturated 10g) Cholesterol 805mg Sodium 1265mg Carbohydrate 32g (Dietary Fiber 3g) Protein 26g * % DAILY VALUE: Vitamin A 20% Vitamin C 18% Calcium 22% Iron 14% * DIET EXCHANGES: 2 Starch, 3 Medium-Fat Meat * CARBOHYDRATE CHOICES: 2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

QUICK AND EASY CHICKEN SPAGHETTI

Steps:

• 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 and return to pot.
• To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.