Chicken Spaghetti With A Tomato Sauce Base Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
• Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with seasoned salt, and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from pan, and reduce heat to low. Stir in tomatoes, cover, and simmer for 15 minutes.
• Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve.

Steps:

• Sautee Onions, Garlic, Celery, Belpepper, and Green Onions in Bacon grease until onions are clear.
• Bring broth to a boil, add vegetables and Bay leaves, boil 20 minutes.
• Add hot sauce and Worcestershire.
• Cook on low to medium.
• Add the 3 cans of Tomato products and boil 10 minutes.
• Add diced Chicken and cooked noodles, cooking just until noodles have absorbed sauce, add extra broth as needed to keep it moist, not soupy!

Steps:

• Pat chicken dry and season with chili powder, salt, and pepper.
• Heat oil in a pan over medium-high heat. Sear chicken in the hot oil until browned, about 3 minutes per side. Remove to a clean plate.
• Place garlic in the leftover juices in the pan and saute over medium heat until aromatic, 30 seconds to 1 minute. Stir in tomato sauce and heavy cream; reduce heat to low. Add spinach and basil and cook and stir until spinach wilts. Add chicken to the sauce and cook until chicken is no longer pink in the centers.
• While chicken mixture cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Serve chicken mixture on top of pasta.