CHICKEN SPAGETTI RECIPES

CHICKEN SPAGHETTI II RECIPE | ALLRECIPES

Chicken Spaghetti II Recipe | Allrecipes image

This is one of our favorites. It is so easy and is great to serve to company. Great with French bread and salad.

Provided by Teresa Simmons

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

3 skinless, boneless chicken breasts
1 (8 ounce) package spaghetti
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound processed cheese food (eg. Velveeta)
salt and pepper to taste
1 pinch garlic powder

Steps:

Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.
Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste. When cheese is melted, dinner is ready!

Nutrition Facts : Calories 283.1 calories, CarbohydrateContent 28.2 g, CholesterolContent 46.7 mg, FatContent 8.2 g, FiberContent 1.1 g, ProteinContent 23.3 g, SaturatedFatContent 4.3 g, SodiumContent 1173.9 mg, SugarContent 5.2 g

EASY CHICKEN SPAGHETTI - JUST A PINCH RECIPES

Easy Chicken Spaghetti - Just A Pinch Recipes image

If you're trying to get a home-cooked meal on the table after a busy day, make this easy chicken spaghetti. It's super cheesy and creamy. Boiling the spaghetti in chicken broth adds so much savoriness to the dish. The creamy soups balance out the punch of spice from the Rotel tomatoes. Velveeta melts and melds with the other ingredients and gives the dish its signature gooeyness. This whole meal is quick, easy, and made in one pot. Win-win all around.

Provided by Jeanne Benavidez @jeanneben

Categories Chicken

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 pound(s) boneless, skinless chicken breasts
1 pound(s) Velveeta cheese, regular or Mexican
1 can(s) Rotel tomatoes, regular or hot (10 oz)
1 pound(s) spaghetti pasta
1 stick(s) butter
1 can(s) cream of chicken soup, undiluted (10.5 oz)
1 can(s) cream of mushroom soup, undiluted (10.5 oz)
1 medium onion, chopped
1 - bell pepper (red or green), chopped
- salt and pepper, to taste

Steps:

Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water. Remove chicken when completely done, about 10 to 12 minutes.
Boil spaghetti pasta in the remaining broth according to package directions.
Drain pasta after done and discard water. Set aside the pasta. Do not rinse.
Melt the butter in that same (empty) pot and saute the onion and bell pepper until soft.
Add tomatoes, soup, cooked chicken (cut into bite-size pieces) to the sauteed onion mixture, one at a time, mixing as you go.
Gently stir in spaghetti.
Add cheese and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.

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Total Time 20 minutes
Category Dinner
Cuisine Europe, Italian
Calories 479 calories per serving

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