CHICKEN SPAGHETTI WITH CHEESE WHIZ 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

PHILLY CHEESE STEAK SANDWICH RECIPE | FOOD NETWORK

Philly Cheese Steak Sandwich Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 sandwiches

Number Of Ingredients 10

Ingredients

2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
1 white onion, thinly sliced
1/2 large green bell pepper, thinly sliced
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound rib-eye steak, very very thinly shaved or sliced
1/3 pound thinly sliced white American cheese, or Provolone cheese OR 4 ounces melted cheese whiz
Ketchup, optional topping
Italian pickled peppers, accompaniment

Steps:

Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.
Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.

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PHILLY CHEESE STEAK RECIPE | BOBBY FLAY | FOOD NETWORK

It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.
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1. Peel and finely chop the onion, then trim and pound the chilli in a pestle and mortar (or finely chop, if you prefer).
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