CHICKEN SPAGHETTI RECIPE RED SAUCE RECIPES

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CHICKEN SPAGHETTI IN RED SAUCE | JUST A PINCH RECIPES



Chicken Spaghetti in Red Sauce | Just A Pinch Recipes image

This is my Chicken Spaghetti with Red Sauce, it's Italian and has lots of delicious Spices with a slight kick There is also a shortcut quick version to this recipe if you're in a hurry, but I would say try the longer recipe when you have time. You should try this over your favorite Pasta, Enjoy Good Food

Provided by Cheryl Culver @Cheriluv

Categories     Chicken

Yield 4

Number Of Ingredients 17

1 small hen, boiled,reserve broth
1 pound(s) angel hair or your favorite pasta
1 pound(s) fresh mushrooms,sliced
1/2 tablespoon(s) olive oil
1 can(s) diced tomatoes, juice reserved
2 tablespoon(s) olive oil
1 cup(s) chopped vidalia or yellow onion
2 teaspoon(s) garlic
1 teaspoon(s) kosher salt
1/4 cup(s) fresh basil,chopped fine
1 can(s) tomato sauce
1 tablespoon(s) granulated sugar
1/4 teaspoon(s) dried parsley flakes
1/4 teaspoon(s) italian seasoning
1/4 teaspoon(s) cajun seasoning(like slap ya mama, this is optional
2 cup(s) chicken stock from hen or boxed
2 - bay leaves, dried

Steps:

  • Instructions Cut the chicken into pieces and boil in salted water until meat is cooked through. Reserve 2 cups of the broth, reserve remainder for another use; set meat aside to cool. Once cooled, debone and shred the meat, discarding the bones; set aside. Prepare pasta al dente according to package directions. Drain, rinse, drizzle with olive oil and set aside.
  • Meanwhile, in a skillet heat the olive oil over medium heat and add the chopped onion, garlic and salt, saute for about 5 minutes or until veggies are tender. Add the tomatoes, basil, tomato sauce, sugar, parsley flakes, Italian seasoning, Cajun seasoning, poultry seasoning; bring to a boil. Add bay leaves, reduce heat, and simmer for 1 hour or until reduced and thickened. Stir in the chicken and enough broth from the stock you reserved from the hen (or use a commercial chicken stock) until it reaches the desired consistency. Bring back to a boil, reduce heat and simmer for about 15-20 minutes or until heated through.
  • Note: This is a fresh, fairly light sauce recipe. If you prefer a heavier sauce to pasta ratio, you'll need to increase the sauce portion. Shortcut this: Use a rotisserie chicken, canned diced tomatoes, and commercial broth to speed things up. Add 2 teaspoons of a chicken base, to boost the flavor. You can use canned Mushrooms too. You'll probably need at least one large can diced tomatoes (28 ounce/1 pound 12 ounce), retaining the juices.

RED SAUCE AND SPAGHETTI RECIPE | FOOD NETWORK



Red Sauce and Spaghetti Recipe | Food Network image

Provided by Food Network

Total Time 33 minutes

Prep Time 5 minutes

Cook Time 28 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

1 (28-ounce) can pelati tomatoes*
2 tablespoons extra-virgin olive oil, plus more for serving
1/3 red onion, medium diced
3 cloves garlic, sliced into chunks
Pinch red pepper flakes, optional
2 handful fresh basil, torn, plus more for serving
Salt and freshly ground black pepper
1 pound spaghetti, for serving
Freshly grated Parmesan cheese, for serving

Steps:

  • In a food processor, puree the tomatoes to a smooth creamy consistency.
  • Add olive oil to a large pan over medium heat. Once hot, add the onions and saute until they are soft, and before it actually starts browning a bit, add the garlic. If you'd like to make the sauce spicier, add a pinch red pepper, optional. 
  • Add the tomatoes and season with salt and pepper. 
  • Simmer on a medium-low flame for about a half hour. Thrive for balance in the consistency of the sauce, it has to be fluid but it should not look overly wet. A few minutes before taking the sauce off the fire, add half the basil and season with salt and pepper. 
  • To serve: Cook a nice al dente pasta, dress with red sauce and finish with some freshly grated Parmesan, a couple of leaves of basil and sprinkle with extra-virgin olive oil.

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