SPICY CHICKEN SPAGHETTI RECIPES

Steps:

• Put a large saucepan of salted water on to boil and cook the spaghetti following pack instructions. Heat the oil in a deep pan, add the garlic and chilli, and fry for 1-2 mins over a medium heat. Pour in the wine (if using) and simmer for 3-5 mins until it reduces by a third. Tip in the tomatoes, burst them with a wooden spoon and bring to a gentle simmer. Season well.
• Discard any broken or open clams and mussels, then add to the tomato sauce and cover with a lid. Cook for about 3 mins until the shells open. Remove any mussels or clams with their shells still shut using a slotted spoon. Stir through the lobster meat.
• Drain the spaghetti, reserving a little cooking water and add to the pan. Toss the spaghetti with tongs to coat in the sauce. Serve in big bowls with a drizzle of chilli or olive oil, a scattering of parsley and a good grinding of black pepper.

Steps:

• Preheat oven to 350 degrees.
• Cut chicken into bite size pieces.
• In a large skillet melt butter over medium heat. Add cubed chicken, garlic & onion powder.
• Cook over medium-high heat until chicken is no longer pink.
• Stir in soup, cubed Velveeta and diced tomatoes with green chilies.
• Reduce heat to low, and cook until the cheese melts, stirring constantly.
• Stir in cooked spaghetti. Season with salt and pepper, to taste.
• Pour into a lightly greased 2 quart casserole dish and bake for 30 minutes or until heated through.