Chicken Spaghetti Tomato Less Recipes

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.

CHICKEN SPAGHETTI - TOMATO LESS

Steps:

• Boil Chicken (with garlic, salt and pepper to taste) and then debone chicken when it is done, then cut into large bite sized pieces, reserve the chicken stock in another container to add later. Cook spaghetti with the onion, celery and carrots and drain with the vegetables. Now you can either put everything back in the big pot or in a casserole but I prefer the pot, less clean up. Now in the big pot add drained spaghetti with vegetables, chicken, the mushroom soup, Velveeta cheese cut in 1-2 inches strips (for easier melting) and stock all together and mix well until the Velveeta melts and the mushroom soup is well mixed. Warm this on low to medium low heat until everything is mixed and melted, make sure you stir often until all mixture is heated through. If you put too much stock and it is too watery, cook it down on medium low to reduce or just serve it in bowls either way, trial and error. Serve with biscuits if you like and enjoy!!

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.