Spaghetti Con Pollo Central American Chicken And Spaghetti Recipes

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.

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.

Steps:

• Dip chicken in milk; coat with biscuit mix.
• Heat 1/4 inch fat in heavy skillet; add chicken. Cook over medium heat until browned on both sides.
• Cook spaghetti according to package directions; drain.
• Combine spaghetti, tomatoes, sour cream, wine, mushrooms, onions, garlic, oregano, salt and pepper; mix well.
• Turn into shallow greased baking dish; top with chicken and cheese.
• Bake at 375* for 1 hour or until chicken is tender.

Steps:

• Slice bacon into small 1/4 inch pieces. Slice onion thin. Cook noodles according to package. Fry bacon in pan and add onion about half way thru browning bacon. Do not drain! Pour all onto drained cooked spaghetti, bacon grease and all. Pour sauce and diced tomato into mix. I usually do this in the big pot I cooked the noodles in and keep it over a warm turned off burner. Salt and pepper to taste. Stir in the cheese until melted.
• I usually serve with a green salad and some crunchy warm bread.
• This has been a family recipe for 3 generations. My husband will take this any day over regular Italian spaghetti!

Steps:

• Drain off as much of the grease as possible off the bacon, then crumble.
• Add the can of tomato soup, mix.
• Add the shredded cheese and heat over low until the cheese is melted and the mixture is well mixed.
• In the pot that you cooked your spaghetti in, mix the spaghetti and the cheese mixture until the spaghetti is covered completely.
• Heat at low until heated though.