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L.Slezinger

Chicken Spaghetti

Such an amazing, hearty, and vegetable filled take on southern Chicken Spaghetti
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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.