How to make chicken spaghetti?

Answer 1

Baked Chicken Spaghetti

Serving Size: 6

Ingredient -- Preparation Method

12 ounces spaghetti
1 tablespoon vegetable oil
1 1/2 pounds chicken breast
1 red onion
1 1/2 cups chicken broth
10 ounces soy milk
1 1/2 tablespoons cornstarch
1 cup peas
1 1/2 cups mushroom
1 tablespoon lemon juice
2 tablespoons bread crumbs

Prepare pasta according to the directions on the package, shock in ice bath to prevent further cooking. Heat oven to 375 degrees.

Heat the oil in skillet and add chicken and onion, cook until brown, add broth and reduce heat. In a small bowl, mix cornstarch and soy beverage. Stir into pan with chicken and simmer for 2 minutes. Pour contents into large bowl add cooked pasta, breadcrumbs, peas, mushrooms, lemon juice and salt and pepper to taste.

Toss well and pour into 11x9 oven dish. Bake until edges are bubbling and brown (approx 15 mins).

Serving Ideas : This dish is an "all in one" meal, you may want to have some fresh bread for mopping up the sauce.

NOTES : Heat this dish in the oven, pre-heated to 350 degrees, for 15 minutes or until bubbling, check often.

Answer 2

Have made this for years with leftover turkey or chicken! I don't have the recipe with me, but I think I can remember it.

2 cups cubed chicken
1 can cream of chicken soup
1 can nacho cheese soup (Cambells)
1/4 cup cooked diced onion
1/4 cup cooked diced celery
1 sm can sliced mushrooms
1 reg. size package spaghetti cooked

Mix all ingrediants together and put in a casserole dish. If too dry add a little chicken broth (not much, 1 tablespoon), top with shredded cheddar cheese and black olives. Bake at 350 approx. 30 minutes or until heated through.

Good Luck!

Answer 3

This is more like a chicken stew that you serve with pasta or rice
use chicken on the bone for the most flavor
3 med-lg. onions, sliced
2 1/2 - 3 lbs of chicken, no skin, cut up
2 garlic cloves, minced
1 tsp salt (optional)
1/4 tsp pepper
1 1/2 tsp dried oregano
1 bay leaf
1 can (app. 15 oz) diced tomatoes, undrained (or use canned whole tomatoes, and chop - keeping juice)

1 can (8oz) tomato sauce
1 cup fresh mushrooms, sliced (or use med can mushrooms, drained)
1/4 cup water


In slow cooker, cook on low for about 8 hours, or on high for 3 1/2-4 hours. May also do thisin a pot on stove. Bring to boil and then let simmer on low+ covered for several hours untildone.


Yields 4-6 servings



Chicken Italiano

4 chicken brest halves, skinned and boned
1 teaspoon oil
4 ounces (about 1 1/2 cups dry) thin spaghetti, broken into fourths
1 small onion, cut into wedges
1 small green pepper, cut into strips
1/8 teaspoon instant minced garlic
1 teaspoon oregano leaves
1/8 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
16-ounce can tomatoes
1/4 cup water
1 tablespoon chopped parsley, if desired

Pound chicken breasts with a metal meat mallet between sheets of
plastic wrap until about 1/2 inch thick. Heat oil in frying pan.
Brown chicken breasts on each side. Add spaghetti, onion and pepper
strips around chicken. Sprinkle with seasonings. Break up large
pieces of tomatoes. Pour tomatoes and water over top of chicken.
Bring to a boil. Reduce heat, cover and cook until chicken and
spaghetti are done, about 15 minutes. Remove bay leaf. Garnish
with parsley.

Answer 4

Chicken-Vegetable Spaghetti:

4 skinned and boned chicken breast halves, chopped
3 garlic cloves, minced
2 tablespoons vegetable oil
3 zucchini, chopped
1 large onion, chopped
1 (2.25-ounce) can sliced ripe olives, drained
10 fresh mushrooms, sliced
1 (15-ounce) can tomato sauce
2 tablespoons chopped fresh or 2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) package angel hair pasta, cooked
1 cup (4 ounces) shredded mozzarella cheese

Sauté chicken and garlic in hot oil in a large skillet until chicken is done. Add zucchini and onion, and sauté 2 to 3 minutes. Add olives and mushrooms, and sauté 1 minute.

Stir in tomato sauce and next 3 ingredients; cook, stirring occasionally, 3 minutes or until thoroughly heated. Serve over pasta; sprinkle with cheese.

Yield: 6 servings

Answer 5

Well it depends do you want a white sauce or traditional red sauce.

White Sauce use a can of Cambells or other brand bream of mushroom su+ou, and combine with some canned mushrooms, and then only use half a can of water and this will be your sauce. Top with cheddar or parm cheese and it is good.

Traditional quick red sauce 1 jar of spagettii sauce and put in the checken and put ofver the noodles. I have also tried it with making the or using the chicken that is ground up in the stores. Works with Pork or ground turkey too. Let me know

for more recipes go to www.verybestbaking.com Nesltes very best baking It is free to log and and has hundereds of recipe ideas

Answer 6

To the best of my knowledge, Chicken Spaghetti is the same as regular spaghetti, but substitute chunked/cubed/chopped chicken for the ground beef (or whatever other meat the recipe calls for).

Answer 7

At the risk of being obvious ......... stick a chicken through a spaghetti making machine ?? Hey presto ....Chicken Spaghetti xx

Answer 8

Make home made meatballs out of ground chicken & its a simple twist on spaghetti & chicken parm!