SOUPY SPAGHETTI RECIPES

Name: Chicken Spaghetti
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2 c. cooked chicken; 3 c. dry spaghetti, broken into two-inch pieces; 2 cans cream of mushroom soup; 2 c. grated sharp cheddar cheese; 1/4 c. finely diced green pepper; 1/4 c. finely diced onion; 1 jar (4-ounce) diced pimentos, drained; 2 c. reserved chicken broth from pot; 1 tsp. Lawry's Seasoned Salt; 1/8 tsp. (to 1/4 teaspoon) cayenne pepper; Salt and pepper, to taste; 1 c. additional grated sharp cheddar cheese

CHICKEN SPAGHETTI RECIPE - PIONEER WOMAN CHICKEN SPAG…

Chicken Spaghetti Recipe - Pioneer Woman Chicken Spag… image

This chicken spaghetti recipe is the perfect weeknight dinner idea. It's one of the all-time greatest "make before" comfort foods from The Pioneer Woman.

Provided by Ree Drummond

Categories main dish poultry

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 c. cooked chicken
3 c. dry spaghetti, broken into two-inch pieces
2 cans cream of mushroom soup
2 c. grated sharp cheddar cheese
1/4 c. finely diced green pepper
1/4 c. finely diced onion
1 jar (4-ounce) diced pimentos, drained
2 c. reserved chicken broth from pot
1 tsp. Lawry's Seasoned Salt
1/8 tsp. (to 1/4 teaspoon) cayenne pepper
Salt and pepper, to taste
1 c. additional grated sharp cheddar cheese

Steps:

Cook 1 cut up fryer and pick out the meat to make two cups.
Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

LINGUINI WITH CLAM SAUCE RECIPE | RACHAEL RAY - FOOD NETWORK

Linguini with Clam Sauce Recipe | Rachael Ray - Food Network image

Nothing beats fresh clam sauce, unless you're hungry and have only your pantry to work with. This version of a favorite is made entirely out of the kitchen cupboard, with the exception of flat leaf parsley, which I most always have on hand.

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound linguini
Salt
1/4 cup extra-virgin olive oil, 4 turns of the pan
6 fillets flat anchovies, chopped
4 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 to 1 teaspoon crushed red pepper flakes
1/2 cup dry white wine, 2 turns of pan
1 (15-ounce) can whole baby clams, with their juice
Handful flat-leaf parsley, chopped

Steps:

Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

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