Sommers Chicken Spaghetti Recipes

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ULTIMATE CHICKEN SPAGHETTI



Ultimate Chicken Spaghetti image

Provided by Stacey Little | Southern Bite

Time 1h5m

Number Of Ingredients 9

2 pounds frozen boneless skinless chicken breasts
1 (16-ounce) package spaghetti
1 (10-ounce) can Ro*Tel Tomatoes
2 (10.5-ounce) cans cream of mushroom soup
1 (16-ounce) package Velveeta cheese
4 ounces cream cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup shredded sharp cheddar cheese

Steps:

  • Place the chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Try not to boil the chicken as it can make it tough. Allow to cool enough to handle, then shred using two forks.
  • Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish with nonstick cooking spray.
  • Cook the pasta according to the package directions. Drain and set aside.
  • In a large pot, combine the Ro*tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
  • Bake for 20 to 30 minutes or until heated through and the cheese has melted.

SOMMER'S CHICKEN SPAGHETTI



Sommer's Chicken Spaghetti image

About a month ago I was stranded at the end of the month with very little in the pantry and no money so I scrounged up this recipe with leftovers and bits and pieces I could find. I haven't found a recipe quite the same as this one on Zaar as of yet. I am hoping that I can remember how I made it. I think it turned out really well and am annoyed with myself that I forgot to post it right away. My bf also enjoyed it. This would serve 1 to 2. Everything is an estimate. Hope you find this recipe's simplicity satisfying as well as tasty. Also, feel free to add additional veggies like chopped onions, green pepper, celery, carrots etc., just adjust cooking time as necessary. My pantry and fridge were really bare so I had no yummy veggies to add at the time I made this. FYI Zaar is having difficulty recognizing the ingredients as I listed, so sorry for any confusion on the nutrition facts. It took me 3 tries for Zaar to recognize 'beonless, skinless chicken breast' so I had to reword it.

Provided by blancpage

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 lb chicken breast, cut into bite-size pices (I used 1 large boneless, skinless breast)
14 ounces spaghetti sauce (I used Prego Mushroom Supreme and all I had was 1/2 of a 1 lb 9.75 oz jar)
1 1/2 teaspoons jarred minced garlic (equivalent to 3 garlic cloves)
1 teaspoon olive oil
water, for boiling spaghetti
salt, to taste
spaghetti or favorite pasta

Steps:

  • Heat olive oil in large skillet.
  • Add chicken pieces and garlic and saute on medium-high to infuse garlic into the oil and until chicken is no longer pink. Do NOT drain.
  • Dump in the half jar of spaghetti sauce over the chicken and olive oil/garlic. Stir and bring to a boil. Turn heat down to low and cover and simmer, stirring occasionally.
  • While spaghetti sauce is simmering, prepare your favorite pasta. I used thin spaghetti. Bring a large pot of water to boil, add a bit of salt, add pasta and return to a boil, stirring occasionally until al dente, or preferred tenderness.
  • After pasta is cooked to desired tenderness, drain. Serve spaghetti sauce over hot, cooked spaghetti.

Nutrition Facts : Calories 373.6, Fat 17.8, SaturatedFat 4, Cholesterol 72.6, Sodium 1082, Carbohydrate 24.4, Fiber 0.9, Sugar 18.7, Protein 27.9

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