SPICY CHICKEN SPAGHETTI II
My favorite winter dish. Freezes wonderfully for quick dinners. Almost a barbeque type sauce that makes chicken and noodles taste great.
Provided by Miss Molly
Categories World Cuisine Recipes European Italian
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 504.4 calories, Carbohydrate 72 g, Cholesterol 65.8 mg, Fat 11.4 g, Fiber 3.7 g, Protein 28.5 g, SaturatedFat 3 g, Sodium 899.2 mg, Sugar 26.2 g
SPICY CHICKEN SPAGHETTI
"I keep on the lookout for recipes that serve two," explains LaDonna Reed. "We're also watching our fat grams, so this main course was a great find. Adjust the spice level by decreasing the Cajun seasoning," she writes from Ponca City, Oklahoma.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions. Meanwhile, sprinkle chicken with Cajun seasoning. In a nonstick skillet coated with cooking spray, cook chicken for 7-9 minutes or until lightly browned and chicken is no longer pink. Remove and keep warm. , In the same skillet, saute the mushrooms, green pepper and onions until almost tender. Add garlic; cook 1 minute longer. Combine the cornstarch, salt and pepper; sprinkle over vegetables. Cook and stir for 1 minute. Gradually stir in half-and-half. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. , Return chicken to the pan; heat through. Drain spaghetti; top with chicken mixture.
Nutrition Facts : Calories 401 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 808mg sodium, Carbohydrate 53g carbohydrate (11g sugars, Fiber 3g fiber), Protein 34g protein.
SPICY CHICKEN SPAGHETTI
A quick, easy, one-dish weeknight meal invented by my mother-in-law. We love this stuff and use lots of jalapenos!! Chicken Spaghetti Texas-Style. The mix of jalapenos and cream keeps it from being too hot but maintains the spicy flavor. We serve with garlic bread for scooping up the sauce and a veggie on the side.
Provided by MommyMakes
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Trim chicken breasts of fat and cut into bite-sized pieces. Saute in a large skillet with butter and garlic until cooked through and browned.
- Add minced jalapenos and liquid. Saute until fragrant and pan is fairly dry.
- Add soup, milk, and cheese. Simmer until heated through and cheese is melted. Add more milk or jalapeno liquid as desired to thin sauce.
- Serve over spaghetti noodles.
Nutrition Facts : Calories 246.4, Fat 14.1, SaturatedFat 7.4, Cholesterol 75.4, Sodium 517.3, Carbohydrate 4.8, Fiber 0.1, Sugar 0.8, Protein 24.3
SPICY CHICKEN SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Line a 9-by-13-inch baking dish with 2 pieces of foil.
- Put the chicken in a large pan, season with salt and pepper and cover with water. Bring to a boil, lower to a simmer and simmer until the chicken is cooked through, about 45 minutes. Remove the chicken and let cool, then shred the meat, discarding the skin and bones. Save the broth for cooking the spaghetti.
- Remove the sausage from the casings and put into a large skillet with the olive oil. Cook over medium heat, breaking up the sausage meat into small pieces, until it is no longer pink, 5 to 6 minutes. Remove and drain on paper towels. Add the mushrooms to the skillet. When they give up their liquid, add the green peppers and sundried tomatoes, then cook until just beginning to soften, 5 to 7 minutes. Remove and set aside on top of the sausage. Reserve the oil in the skillet.
- Bring the reserved chicken broth back to a boil. Cook the spaghetti in the broth until al dente according to the package instructions, then drain, reserving the broth.
- If there is less than 2 tablespoons oil/fat in the skillet, add some olive oil to make 2 tablespoons. Whisk in the flour and cook for 1 minute over medium heat. Whisk in 1 1/2 cups of the reserved chicken broth. When it starts to thicken, after about 5 minutes, add the half-and-half. If it is too thick, thin with some more broth. Turn off the heat and add the basil and 1/2 cup of the Parmesan; season with salt and pepper to taste. Stir in the chicken, sausage and vegetables. Stir in the spaghetti.
- Pour the mixture into the prepared baking dish, sprinkle the remaining 1/4 cup Parmesan on top and cover with aluminum foil. Cook the casserole immediately, or let cool completely, then freeze.
- If cooking right away, preheat the oven to 375 degrees F. Cook for 25 minutes, then uncover the baking dish and cook until heated through, an additional 20 minutes.
- To cook from frozen: Preheat the oven to 325 degrees F.
- Cook the frozen casserole for 2 hours, then raise the temperature to 375 degrees F, uncover and cook until heated through, 15 minutes more.
- Serve with salad and French bread.
SPICY SPAGHETTI CHICKEN
Mildly spicy white sauce with chicken and spaghetti noodles. The recipe comes from Light and Tasty Magazine. Our family and guests have given this recipe a five star rating. This is a recipe I can hide the mushrooms from my husband.
Provided by Cactus Arm
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook spaghetti.
- Sprinkle chicken with cajun seasoning.
- Coat skillet with non stick cooking spray.
- Cook chicken in skillet until lightly browned and juices run clear, about 7 minutes.
- Remove chicken from skillet and keep warm.
- In the same skillet saute mushrooms, green pepper, onions and garlic, until almost tender.
- In a bowl combine cornstarch, salt and pepper, and sprinkle over vegetables in skillet.
- Cook and stir for 1 minute gradually adding in the half and half.
- Bring to a boil on medium heat and cook til thickened.
- Return chicken to skillet and heat though.
- Pour over cooked and drained noodles.
Nutrition Facts : Calories 397.7, Fat 5.5, SaturatedFat 1.8, Cholesterol 78.7, Sodium 460.9, Carbohydrate 51.1, Fiber 2.9, Sugar 9.2, Protein 34.6
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