Chicken Spaghetti Tomato Less Recipes

PESTO PASTA WITH CHICKEN AND TOMATOES

Steps:

• In blender or food processor, place Pesto ingredients.
• Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
• In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
• Garnish with basil and 3 tablespoons Parmesan cheese.

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.

TOMATO-LESS SPAGHETTI SAUCE

Steps:

• Preheat oven to 350.
• Place peppers, onion and garlic cloves into a 9" x 13" pan.
• Drizzle with olive oil and toss well.
• Put in oven and roast for about 45 minutes.
• Pour vegetables, all the black bits and the juices into a saucepan.
• Add water and seasonings and puree in a food processor.
• Stir in chicken broth and heat as for regular sauce.