HOMEMADE CHICKEN SPAGHETTI
This easy cheesy Chicken Spaghetti casserole combines tender chicken and spaghetti in a homemade cheese sauce!
Provided by Holly Nilsson
Categories Casserole Chicken Main Course Pasta
Time 1h
Number Of Ingredients 14
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.
Nutrition Facts : Calories 518 kcal, Carbohydrate 38 g, Protein 22 g, Fat 30 g, SaturatedFat 18 g, Cholesterol 95 mg, Sodium 606 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
PUERTO RICAN CHICKEN WITH SPAGHETTI
Steps:
- In a large pot, add 8 cups of water and bring to a boil to cook the pasta. Cook the pasta per package instructions, and then drain and set aside. Drizzle with a bit of olive to prevent it from sticking while you make the sauce.
- Heat a saute pan on medium heat.
- Season the chicken with the adobo, sazon, sofrito & oregano.
- Add the olive oil to the saute pan and add the seasoned chicken.
- Cook for 5-7 minutes, until the chicken is golden brown and fragrant.
- Add the jar of La Famiglia DelGrosso pasta sauce and ketchup, stir to combine. Bring the mixture to a simmer and cook for 10 minutes, or until the chicken is cooked through. Taste for seasoning and add salt and pepper to taste.
- Add the pasta to the sauce and toss together to coat the noodles with your sauce.
- Portion out the pasta into 4 dishes and sprinkle with cilantro to garnish. Serve hot.
PENNE POLLO (CHICKEN PASTA)
Rich Italian Dish
Provided by danny1hayes
Time 1h
Yield Serves 2
Number Of Ingredients 0
Steps:
- In a frying pan or saucepan cook the chicken until almost cooked
- Add garlic, Cream, Salt, Pepper, mushrooms to the chicken
- Add 1 tsp of Pesto
SPAGHETTI CON POLLO (CENTRAL AMERICAN CHICKEN AND SPAGHETTI)
Simple and delicious. My grandmother made this alot when I was growing up and I still can't get enough of them.
Provided by Chef Sarita in Aust
Categories One Dish Meal
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook spaghetti according to directions on package.
- In a large pot on medium high heat, melt butter. Add onions, bell pepper and saute for about 3 minute or until translucent.
- Add cooked chicken and stir for about 1 minute Add the tomato sauce, cumin, salt and water (for 16 oz water, just fill the same can(s) tomato sauce and fill with water). Stir for about 3 minute.
- Add sour cream and mix well for about 5 minutes or until sour cream has completly dissolved.
- Add spaghetti and let simmer for about 10 minute It can be serve with white rice if you desire.
SPAGHETTI CON POLLO (CHICKEN)
My father-n-law, from Nicaragua, taught this to my Hubby who then taught it to me. It's one of the family favorites.
Provided by Dookie007
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Place chicken in a large pot, fill with water and bring to a boil.
- Boil for about 20 minutes or until chicken is fully cooked.
- Remove the chicken from the water and set aside to cool off a bit. DO NOT discard water.
- Bring the same water to a boil cook your pasta in it as directed on box.
- Once pasta is cooked remove from water and set aside.
- Once chicken is cool enough to handle shred it.
- In a large pot on medium high heat melt the margarine an sauté the pasta for about 2 minutes.
- Mix in chicken and stir well.
- Mix in the ketchup and stir well.
- Mix in the remainder ingredients and stir well. (You may not think the whole bag of cream is necessary).
- You may need to add a bit of water, about 1/4 cup, because you don't want your pasta to look dry nor too soupy.
- Once everything is mixed well cover and simmer for about 20 minutes.
- ENJOY.
Nutrition Facts : Calories 940.7, Fat 45.7, SaturatedFat 17.5, Cholesterol 178.6, Sodium 721.2, Carbohydrate 70.1, Fiber 2.5, Sugar 10.6, Protein 60.4
SPAGHETTI CON POLLO, SALSICCIA, E PEPERONE
Make and share this Spaghetti Con Pollo, Salsiccia, E Peperone recipe from Food.com.
Provided by MsPia
Categories Spaghetti
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan saute the onion, the garlic, and the bell pepper in the olive oil over moderately high heat, stirring, until the vegetables begin to brown.
- Add the chicken, the sausage, the tomatoes with the juice, the wine, the oregano, the basil, and the sugar and boil the mixture gently, stirring occasionally, for 10 minutes.
- While the mixture is boiling, in a kettle of boiling salted water boil the spaghetti until it is 'al dente' and drain it well.
- To the tomato mixture add the cream and salt and pepper to taste and simmer the sauce for 3 minutes, or until it is thickened slightly.
- Divide the spaghetti between 2 plates and spoon the sauce over it.
Nutrition Facts : Calories 1413.2, Fat 53.3, SaturatedFat 19.6, Cholesterol 171.3, Sodium 1478.6, Carbohydrate 151.5, Fiber 9.9, Sugar 13.8, Protein 73.8
BRODO DI POLLO CON PASTINA (CHICKEN SOUP WITH PASTINA)
Pastina means "tiny pasta," and it's often the first pasta shape Italian children are introduced to, typically cooked in broth. Pastina comes in a variety of shapes, like little stars and rounds. For this recipe, you can use any tiny shape you like, or use noodles broken into small pieces. Typically, the pastina is precooked in a separate pot and added to each soup bowl alongside shredded chicken, but this version cooks everything together for an easy one-pot meal. And this comforting chicken soup does not require premade or even store-bought broth: Instead, boneless, skinless chicken breasts cook in water with aromatics like onion, carrots, celery and garlic - and a good drizzle of olive oil - for a rich, flavorful broth that comes together fairly quickly.
Provided by Naz Deravian
Categories dinner, lunch, soups and stews, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place the chicken and 10 cups of water in a large pot. Partly cover and bring to a boil over high heat, keeping a close eye so that it doesn't overflow and skimming off any foam that rises to the top.
- Add the onion, olive oil, salt, garlic powder and pepper; stir and allow to come back up to a gentle boil. Cover completely, reduce heat to medium-low and simmer for 10 minutes. Add the carrots, celery, garlic and tomato paste, stirring to incorporate the tomato paste. I ncrease the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. Taste and season with more salt and pepper as desired.
- Remove the cooked chicken and place in a large bowl. Add the pastina to the soup, stir and increase the heat to high and allow to come back up to a gentle boil. Cover, reduce the heat to medium-low and cook the pasta according to the package instructions for al dente, stirring occasionally.
- While the pasta cooks, shred the chicken with a fork. Add the shredded chicken and parsley to the soup, stir, cover and simmer for 2 minutes. Serve topped with grated Parmesan.
FETTUCCINE ALLE RIGAGLIE DI POLLO (FETTUCCINE WITH CHICKEN GIBLET RAGù)
This grand gesture of thrift (at just one dollar per serving) and deliciousness has the flavors of a cozy gravy, of roasted birds on cold winter days.
Provided by Jarrett Wrisley
Categories #WasteLess Dinner Pasta Chicken Poultry Peanut Free Soy Free
Yield Serves 4 as a main course, or 6 as a starter
Number Of Ingredients 14
Steps:
- With a sharp paring knife, remove any visible fat, arteries, or membranes from the offal, as best as you can. Pat it dry with paper towels.
- Add most of the olive oil to a large sauté pan over medium heat. When the surface begins to shimmer, fry the offal in the olive oil, spreading it out in one layer, and season with salt. If the offal gives off water, cook until the pan starts to sizzle again; you are looking for it to brown. Then flip, and brown the other side.
- Add the crushed garlic cloves, another whirl of olive oil, the chili, bay leaf, rosemary, and thyme. Add the onion, lower the heat, and cook until the onion is very soft and begins to melt, about 7 minutes.
- Add the white wine to deglaze and scrape all the flavor from the bottom of the pot, reduce the wine by half, and add the chicken stock. Simmer gently, covered, for about 20 minutes, then let it rest for at least 10 minutes and as long as a few hours, for the flavors to meld. Remove the bay leaf and taste for salt and pepper.
- Meanwhile, bring a pot of salted water to a boil. Add the fettuccine to the boiling water and cook until tender, 2 to 3 minutes. Drain the pasta, and toss it with your ragù over medium heat. Loosen it with some olive oil and stock if necessary. Season with salt and pepper, and finish with grated cheese and lemon zest.
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