What's your favorite recipe for chicken spaghetti?

Baked Chicken Spaghetti





2 cups canned, diced tomatoes


2 cups tomato sauce


1/3 cup tomato paste


1 cup water


2 cloves chopped garlic


1/2 cup diced onions


1 1/2 teaspoons Italian seasoning


2 teaspoons salt


1/2 teaspoon sugar


1/4 cup chopped parsley


2 small bay leaves


1 pound ground beef


2 boneless raw chicken breast, chopped


1 cup minced sausage


4 cups cooked angel hair pasta (8 ounces raw)


1 (8-ounce) package cream cheese


4 ounces sliced Swiss cheese


2 cups combined grated cheddar and Jack cheeses





Combine first 11 ingredients in a stock pot. Bring to a boil, lower heat and simmer for 1 hour covered. Combine ground beef, chicken, sausage in a saucepan. Cook until done and add to tomato mixture. Simmer for another 20 minutes.





Layer bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of angel hair, pinch cream cheese over pasta, place a single layer of Swiss cheese, then 1/2 of cheddar and Jack cheese, repeat layers ending with sauce. Bake in a 350 degree oven for 30 minutes. Top with remaining cheese. Return to oven and continue to cook until cheese is melted. Cut into squares before serving.What's your favorite recipe for chicken spaghetti?
Spicy Chicken Spaghetti





* 1 (16 ounce) package uncooked spaghetti


* 1 cup Worcestershire sauce


* 1 cup ketchup


* 1 cup tomato sauce


* 1 cup chopped green bell pepper


* 1 cup chopped onion


* 1/2 cup brown sugar


* 1 teaspoon chili powder


* 1 whole cooked chicken, deboned and chopped





1. Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.


2. In a separate pot, mix the Worcestershire sauce, ketchup, tomato sauce, green bell pepper, onion, brown sugar, and chili powder. Bring to a boil. Mix in the chicken, reduce heat to low, and simmer 10 minutes, or until chicken is heated through. Mix in the cooked spaghetti, and serve warm.What's your favorite recipe for chicken spaghetti?
Just spaghetti with sauce for me please...Think of the poor chicken =(


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Go Veggie!!
Gotta love the crockpot


Chicken Spaghetti Recipe


Ingredients:


4 chicken leg quarters


1/2 cup chicken stock, white vermouth, or water


2 bay leaves


1 medium yellow onion, chopped


2 tablespoons olive oil


5 cloves garlic, -- chopped


2 cans (16 oz) tomato sauce


1 can (16 oz) stewed tomatoes


1 can (16 oz) tomato puree


2 ribs celery, sliced -- optional


herbs and spices to taste*


hot cooked spaghetti








Directions:





*Add a teaspoon to a tablespoon of any or all of the following: onion powder, garlic powder, black pepper, red pepper (cayenne), white pepper, basil, parsley, paprika, oregano, spaghetti seasoning.





Put the chicken into a crockpot early in the day. It's fine if they are still frozen. Add as little liquid as possible. Water, chicken stock, or a bit of white vermouth, or a combination works fine. Add a couple of bay leaves, and some salt.





Turn the crockpot on low and go to work (or carry on your normal day's activities). When you get home, or in the evening, turn off the crockpot. Put water on to boil the spaghetti. Remove chicken from the crockpot and discard skin and bones.





In a deep pot, heat olive oil. Add onion and garlic and cook until the onions are clear. Add tomato sauce, stewed tomatoes, tomato puree, the chicken and about a cup of the chicken broth from the crockpot. (If you add too much broth, the sauce will be too soupy; if you add too little, the chicken taste will be a bit weak.)





Stir, cutting up the whole tomatoes. Add celery, onion powder, garlic powder, peppers, basil, parsley, paprika, and oregano. Cook, stirring from time to time, while the water for the spaghetti comes to a boil. Cook spaghetti, drain and serve with grated parmesan cheese on the side.





makes 6 servings
i like to take a couple of boneless skinless chicken breasts and sprinkle them with lemon pepper and garlic and a can of mushrooms (or fresh if you have them) and put them in the skillet, covered, until they are cooked through, and then slice them up and throw them into spaghetti with a butter sauce that i can't remember how to make right now, but i think it's just a half cube of margerine and a half teaspoon of minced garlic. ooh- and parmesan too.


it's fun to just be creative with it!
Great recipe and Easy





1 Rotisserie chicken - picked from the bone.


4 cans cream of mushroom


2 cans rotels


2 cups grated cheese (Colby jack, mozzarella, cheddar or pepper jack)


garlic powder to taste


optional: mushrooms, black olives, fresh bell pepper (red, green or yellow) or green onions.





combined ingredients, except chicken and cheese, in pot bring to a low boil. Turn down to simmer and stir occasionally. Cook your favorite pasta. When done combine all in serving dish and toss together. serves 10-12





This is a very versatile dish that can be dressed up or down.
OMG THIS IS SOOO good





chicken spaghetti





Angel hair pasta is tossed with chicken and roma tomatoes in this simple but flavorful dish. The spicy blackened meat seasoning combines well with the crumbled feta cheese. Easy, but great for a company dinner!





INGREDIENTS


1 (16 ounce) package uncooked angel hair pasta


3 tablespoons olive oil


4 skinless, boneless chicken breast halves - cut into strips


2 tablespoons chopped garlic


2 tablespoons dried basil


2 tablespoons Cajun-style blackened seasoning


salt and pepper to taste


10 roma (plum) tomatoes, diced


2/3 cup crumbled feta cheese


DIRECTIONS


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 8 minutes or until al dente. Drain.


Heat olive oil in a large skillet over medium heat. Add chicken pieces, and cook, stirring until browned on the outside. Stir in the garlic, basil, Cajun seasoning, salt, and pepper, then mix in the tomatoes. Cook until tomatoes are semi soft, and chicken is cooked through. Toss with pasta, and serve with crumbled feta cheese on top.