Chicken Spaghetti
Such an amazing, hearty, and vegetable filled take on southern Chicken Spaghetti
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
Instructions
- Boil the chicken in salted water until done, about 30 minutes. Reserve broth
- shred the chicken after it has cooled
- Cook Spaghetti in chicken broth
- In a seperate pan, saute onion, peppers and butter until transparent
- add tomatoes and cheese and stir till cheese is melted
- add 1/4 cup broth to skillet
- when done, drain the spaghetti
- in a 9x13, add spaghetti, chicken on top, and cover with cheese mixture
- mix it up and serve
- * 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.