Chicken Spaghetti

I have to admit. Growing up I was NOT a fan of Chicken Spaghetti. In my mind the two ingredients should never mix. I was so SO wrong.

Chicken spaghetti is a dish that should never go unnoticed. Its hearty, full of flavor and makes a ton! I love to jazz it up by adding a bunch of fresh yummy vegetables and some creole seasoning.

Eat it right away or FREEZE it. I love a good freezer meal!

L.Slezinger

Chicken Spaghetti

Such an amazing, hearty, and vegetable filled take on southern Chicken Spaghetti

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 8

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 pound boneless chicken breast
• 12 ounce spaghetti noodles
• 8 oz velveeta cheese block cubed
• 1 stick butter salted
• 1 large onion chopped
• 1 can diced tomatoes
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 1 tbsp salt
• 1/2 tsp creole seasoning I use zatarans
• 1/2 tsp pepper
• 2 cups shredded cheese

Method

 

1. Boil the chicken in salted water until done, about 30 minutes. Reserve broth
2. shred the chicken after it has cooled
3. Cook Spaghetti in chicken broth
4. In a seperate pan, saute onion, peppers and butter until transparent
5. add tomatoes and cheese and stir till cheese is melted
6. add 1/4 cup broth to skillet
7. when done, drain the spaghetti
8. in a 9x13, add spaghetti, chicken on top, and cover with cheese mixture
9. mix it up and serve
10. * If you prefer cheesier, add 2 cups shredded velveeta on top and stick in oven at 350, for 5-10 minutes until melted.

Notes

*If you want a spicier dish, add rotel in place of diced tomatoes.