Creamy Chicken And Bacon Spaghetti Recipes

Steps:

• Cook spaghetti according to package directions; drain. In a small skillet, saute the onion, green pepper and celery in 2 tablespoons butter until tender. Transfer to a large bowl. Add the soup, mushrooms, spaghetti, chicken and cheese; toss to coat. , Transfer to a greased 13x9-in. baking dish. Sprinkle with bread crumbs and bacon; dot with remaining butter. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Steps:

• Put pasta on to boil.
• Sauce:
• In a saucepan mix cornflour and water into a paste. Add milk, salt and garlic powder.
• Heat mixture on stove at high temperature until it starts to thicken. Reduce the heat. Continue stirring so sauce does not go gluggy.
• Add both cheeses and stir until cheese is dissolved.
• Add diced bacon. Simmer sauce for 10-15 minutes occasionally stirring so bacon can cook in sauce.
• Add chicken and mix. If sauce starts to get too thick, add a little extra milk. Continue to simmer sauce until chicken is heated.
• Once pasta is cooked you're ready to eat. enjoy.

Steps:

• Steam broccoli in water. Reserve water to cook pasta.
• Cook the pasta following the directions on the packaging. Add more water if necessary. Reserve pasta water for the mushrooms (Step 5) or for thinning out the sauce in last step.
• Cook the chicken using your preferred method then dice. I cut mine into small strips and poach them using my recipe #311050.
• Dice the bacon and cook on medium high in a skillet until crisp. Remove to paper towel lined bowl to drain. If desired, use the remaining bacon drippings to brown the onions. If not, move to step three.
• Brown onions in non-stick skillet on medium high using cooking spray. Once slightly brown, add mushrooms and saute until mushrooms are done. I like mine a little softer so once the liquid evaporates I usually add about 1/2 cup of pasta water or water from steaming veggies and allow that to evaporate, too.
• Brown garlic in butter on medium high. Whisk flour into evaporated milk and add to garlic. Whisk constantly and bring to a soft bubble. Usually 5 minutes. Add skim milk and bring back to bubbling.
• Set tomatoes to drain. Reserve liquid for another use.
• Add cream cheese and stir until melted. Add Parmesan cheese and stir until melted.
• In a large bowl pour the sauce over the pasta, chicken, broccoli, mushrooms, bacon, and tomatoes. Mix slightly to incorporate, then add the shredded cheese. Mix well.
• If sauce seems a little thick and too sticky, add some of the pasta water (about 1/4 cup at first) to thin it out a little.

Steps:

• Spray 4-quart slow cooker with cooking spray; place chicken breasts in cooker.
• In medium bowl, mix remaining ingredients except spaghetti. Pour over top of chicken.
• Cover; cook on Low heat setting 6 hours or on High heat setting 3 to 4 hours.
• When about 15 minutes are left, cook and drain spaghetti as directed on package.
• Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti.