Chicken Spaghetti With Cheese Sauce Recipes

Steps:

• Bring a large pot of water to a boil. Add spaghetti and a liberal amount of salt to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain pasta and transfer to a large serving bowl. Reserve 1 cup pasta water.
• While pasta is cooking, coat chicken with salt and pepper on both sides.
• Heat olive oil in a large pan over medium-high heat. Add chicken and cook until browned, about 3 minutes per side. Remove chicken and chop into bite-sized pieces. Set aside.
• Add bacon to the same pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and cut into small pieces.
• Add sun-dried tomatoes, garlic, basil, and red pepper flakes to the bacon fat and cook for 1 minute. Add chicken and bacon and reduce heat to just above a simmer. Stir in milk and cornstarch. Add chicken broth, mozzarella cheese, and Parmesan cheese; stir and simmer until well mixed and cheeses have melted.
• Slowly add 1/2 cup pasta water to the sauce; stir and allow the sauce to thicken up to desired consistency, adding more pasta water as needed. Pour sauce over pasta to serve.

Steps:

• Dissolve the chicken bouillon and melt the cheese in the hot water.
• Add the dry seasonings and the butter to the cheese sauce.
• Add the chicken or the turkey.
• Pour the cheese sauce into the boiler the spaghetti is inches
• Let the spaghetti and the cheese sauce simmer for approximately 5-10 minutes before serving.
• Note: If you want more cheese sauce, add 4 slices of cheese, 1 teaspoon of chicken bouillon and dry seasoning per cup of water. The cheese sauce should be an even blend of chicken and cheese.

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1 cup cheese, soup, milk, pimientos if desired, salt and pepper. Drain spaghetti; add to the chicken mixture and toss to coat. , Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, until heated through, 20-25 minutes.

Steps:

• Stew the hen.
• Debone and tear/cut into small pieces.
• Cook the, onions, green peppers and spahetti (according to package directions), in the water used to boil the chicken.
• Drain water, mix in the chunked chicken, add mushrooms if desired.
• Cream Sauce Melt butter over low heat.
• Mix in flour and salt.
• Add milk, cook, stirring constantly till mixture thickens and bubbles.
• Add cheeses, stirring till melted and blended.
• Combine all ingredients.
• Put in casserole dish (es) and bake at 350 for 30 minutes.

Steps:

• Cook pasta to package directions. Drain and keep warm.
• Cut chicken into 1 inch pieces. In small mixing bowl combine 1 tablespoons flour, salt, and red, white and black pepper. Toss flour mixture with chicken to coat. Set aside.
• In large skillet over medium-high heat heat oil (add more oil as necessary during cooking.) Add red bell pepper, onion, jalapeno and garlic; cook and stir until tender. Remove veggies with slotted spoon to seperate bowl; set aside.
• Add chicken to skillet. Cook and stir about 5 minutes until chicken is tender and no longer pink. Remove chicken to bowl with veggies.
• Stir 2 tablespoons four into drippings in skillet. Add chicken broth, milk and worcestershire. Cook and stir until thickened and bubbly. Add monterey jack, stir until cheese melts. Stir 1 cup of the hot mixture into sour cream; return all of sour cream mixture to skillet. Stir in the chicken and veggies. Cook until heated through being carefully not to boil mixture.
• Arrange pasta on individual plates or a large serving platter. Spoon the chicken mixture over pasta.