CHICKEN AND SPAGHETTI NOODLES RECIPES RECIPES

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CHICKEN AND SPAGHETTI NOODLES RECIPES RECIPES



CHICKEN AND SPAGHETTI NOODLES RECIPES RECIPES image

My husband loves the spicy flavors in these Thai chicken noodles and often breaks out the chopsticks for a more immersive experience. — Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 13

1/4 cup creamy peanut butter
1/2 cup reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
4 teaspoons Sriracha chili sauce
1/4 teaspoon crushed red pepper flakes
12 ounces uncooked multigrain spaghetti
1 pound lean ground chicken
1-1/2 cups julienned carrots
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 cup finely chopped unsalted peanuts
4 green onions, chopped

Steps:

  • { "@type": "HowToStep", "text": "In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions." }

CHICKEN AND SPAGHETTI NOODLE CASSEROLE RECIPE - FOOD.COM



Chicken and Spaghetti Noodle Casserole Recipe - Food.com image

A nice thick chicken noodle soup casserole, don't skimp on the mozzarella cheese, this makes it even better!

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 9

1 lb chicken breast
8 ounces spaghetti noodles
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1/4 cup milk
1 (10 ounce) package frozen mixed vegetables
1/3 cup sour cream
salt and pepper
2 cups mozzarella cheese, shredded

Steps:

  • Preheat oven to 350 degrees (farenheit).
  • Cook chicken breasts until no longer pink and shred.
  • Boil the spaghetti in a large pot of boiling salted water until al dente.
  • In a large bowl combine the soups, sour cream and milk until well blended, adding salt and pepper to taste.
  • Add the shredded chicken, cooked spaghetti and frozen vegetables, stir well to blend.
  • Pour mixture into a greased 9x13 inch baking dish.
  • Sprinkle cheese on top of mixture in dish.
  • Bake for 20 minutes or until cheese is melted and starting to brown slightly.

Nutrition Facts : Calories 538.7, FatContent 25.2, SaturatedFatContent 10.5, CholesterolContent 89, SodiumContent 980.5, CarbohydrateContent 44.3, FiberContent 3.3, SugarContent 2.1, ProteinContent 33.5

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  • { "@type": "HowToStep", "text": "In a small bowl, whisk the first six ingredients until blended. Cook spaghetti according to package directions; drain., Meanwhile, in a large skillet, cook chicken, carrots, pepper and garlic over medium heat 5-6 minutes or until chicken is no longer pink, breaking up chicken into crumbles; drain., Stir in peanut butter mixture; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until sauce is slightly thickened. Serve with spaghetti. Top with peanuts and green onions." }
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