**Chicken and Spaghetti: A Classic Comfort Food Dish with Unique Variations**
Indulge in the timeless classic of Chicken and Spaghetti, a hearty and comforting dish enjoyed by families for generations. This versatile dish features tender chicken nestled amidst a bed of perfectly cooked spaghetti, enveloped in a rich and flavorful sauce. Our comprehensive article offers a diverse collection of Chicken and Spaghetti recipes, each with its own unique twist to tantalize your taste buds. From the traditional Southern-style dish to a lighter and healthier version, our recipes cater to every palate and dietary preference. Whether you prefer a creamy, cheesy sauce or a zesty tomato-based one, we've got you covered. Discover the secrets to creating the perfect Chicken and Spaghetti, ensuring tender chicken, al dente spaghetti, and a luscious sauce that will leave you craving for more. Get ready to embark on a culinary journey that celebrates the comfort and joy of this classic dish.
QUICK AND EASY CHICKEN SPAGHETTI
A quick and easy recipe that has a wonderful southern snap and yet is smooth and hearty! A great way to use last night's leftover chicken!
Provided by Beamish
Categories Main Dish Recipes Pasta Chicken
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
- To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 38.5 g, Cholesterol 60.9 mg, Fat 13.2 g, Fiber 3 g, Protein 25.8 g, SaturatedFat 5.5 g, Sodium 1110.9 mg, Sugar 3.7 g
BAKED SPAGHETTI SQUASH AND CHICKEN
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. With a sharp knife, prick the squash in 2 to 3 places and set it on a baking pan. Bake for 30 minutes. Remove it from the oven, cut it in half lengthwise and scoop out the seeds. Return the squash halves, cut side down, to the baking sheet and bake for another 30 minutes or until tender.
- While the squash is cooking, heat the butter in a medium sized saucepan. Add the flour and cook for 1 minute, stirring continuously. Add the garlic, broth and bring the mixture to a boil, whisking all the while. Add the chicken and simmer, uncovered, for 3 to 5 minutes or until chicken is cooked through. Remove from the heat and stir in the milk or heavy cream. Season with 1 teaspoon of salt and pepper to taste; set aside and reheat over low heat when you remove the squash from the oven.
- Remove the squash from the oven. With a fork rake the squash until it separates fully into strands and only the shell remains. Transfer the strands to pasta bowls. Remove the chicken sauce from the heat, stir in the cheese and parsley or basil and adjust the seasoning. Serve the sauce over the strands of squash.
CHICKEN AND BROCCOLI TWICE-BAKED SPAGHETTI SQUASH
Provided by Katie Lee Biegel
Categories main-dish
Time 2h5m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on a baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
- Meanwhile, bring a pot of water to a bowl and prepare an ice water bath. Blanch the broccoli briefly in the boiling water, then transfer to the ice bath to cool. Drain and set aside.
- Cut the squash in half lengthwise and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Reserve the squash and the outer peel.
- Preheat the broiler.
- Put the milk and garlic in a saucepan over medium-high heat and heat until it just begins to simmer, about 3 minutes. Reduce the heat to medium, add the Neufchatel cheese, Parmesan and 1 cup of the mozzarella and stir until melted. Turn off the heat, stir in the yogurt and season with salt and pepper. Remove the garlic. Add the squash, chicken and broccoli and toss to coat. Divide the mixture between the reserved squash peels. Top with the remaining 1/2 cup mozzarella.
- Place the stuffed squash onto a baking sheet and broil until the cheese is melted and bubbly, a few minutes.
CHICKEN MEATBALLS AND SPAGHETTI
Chicken meatballs and spaghetti is a great alternative to beef or pork. Now, I love beef and pork, but I wanted to give my family something different. This is a recipe for a family of five, plus a little extra for leftovers.
Provided by Kimberly Anne Thomas
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Stir together the crushed tomatoes, diced tomatoes, tomato paste, water, and basil in a large saucepan over medium heat. Salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer for 15 minutes while preparing meatballs.
- Mix together the ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and pepper in a medium bowl. Roll into 1 inch balls. Heat a large skillet over medium heat, and coat with cooking spray. Brown the meatballs on all sides. Add meatballs to the simmering pasta sauce and cook until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C), about 30 minutes.
- Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain. Serve the meatballs and sauce over the cooked spaghetti.
Nutrition Facts : Calories 490.9 calories, Carbohydrate 65.9 g, Cholesterol 120.1 mg, Fat 8.3 g, Fiber 11.5 g, Protein 42.4 g, SaturatedFat 2.7 g, Sodium 876.3 mg, Sugar 10.5 g
ONE-PAN CRISPY SPAGHETTI AND CHICKEN
This dish has won the hearts of adults and children alike, and for good reason: It's easy to prepare, fun to eat and doesn't call upon any hard-to-source ingredients. Cooking the spaghetti in this way lends plenty of texture, allowing for crispier bits at the edges and softer bits throughout. Feel free to make this dish your own by using up any soft herbs or hard cheeses you have on hand, or sprucing it up further with the addition of spice (cumin would work great here). Serve with some lightly cooked greens for a complete meal.
Provided by Yotam Ottolenghi
Categories dinner, casseroles, one pot, pastas, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees Fahrenheit/220 degrees Celsius.
- Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
- Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
- Add the boiling water, 1/2 teaspoon salt and 1/4 teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.
- While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.
- After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.
CHICKEN AND MUSHROOM PASTA BAKE (SPAGHETTI TETRAZZINI)
Jamie Oliver says - "I remember meeting a lovely old couple outside my parents' pub and when they heard I was going to Italy they told me to make sure I cooked turkey tetrazzini - I hadn't a clue what they were talking about and then, by chance, I saw a recipe for chicken tetrazzini in an old Italian cookbook and it's great - really tacky but gorgeous! Here's my version..."
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400ºF. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 2/3 cup). Put to one side to soak for a few minutes.
- Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil.
- Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down.
- Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.
- Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well.
- Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper.
- Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well.
- Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp.
- Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.
SPAGHETTI WITH CHICKEN, SAUSAGE, AND PEPPER SAUCE
Categories Chicken Pasta Sauté Kid-Friendly Quick & Easy Sausage Bell Pepper Simmer Boil Gourmet Small Plates
Yield Serves 2
Number Of Ingredients 13
Steps:
- In a large saucepan sauté the onion, the garlic, and the bell pepper in the oil over moderately high heat, stirring, until the vegetables begin to brown. Add the chicken, the sausage, the tomatoes with the juice, the wine, the orégano, the basil, and the sugar and boil the mixture gently, stirring occasionally, for 10 minutes. While the mixture is boiling, in a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. To the tomato mixture add the cream and salt and pepper to taste and simmer the sauce for 3 minutes, or until it is thickened slightly. Divide the spaghetti between 2 plates and spoon the sauce over it.
CHICKEN WITH SPAGHETTI SQUASH AND FIRE-ROASTED TOMATOES
A great, healthy alternative to noodles for spaghetti with a little spice!
Provided by Desirae
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h28m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a nonstick baking pan.
- Bake spaghetti squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool in the pan for 5 minutes. Transfer to a cooling rack; cool until easily handled.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion softens, 3 to 5 minutes. Stir in chicken breasts, tomatoes with juice, Italian seasoning, and paprika; cook until chicken is no longer pink in the center, 15 to 20 minutes. Remove from heat; spoon out excess liquid.
- Scrape squash flesh into spaghetti strands using a fork. Stir squash strands into the skillet. Fold in remaining 1 tablespoon olive oil with a spatula. Season with salt and pepper. Serve in a pasta bowl garnished with Parmesan cheese and oregano.
Nutrition Facts : Calories 361.7 calories, Carbohydrate 25 g, Cholesterol 60.3 mg, Fat 18 g, Fiber 2 g, Protein 25.8 g, SaturatedFat 3.3 g, Sodium 489 mg, Sugar 3.5 g
SPAGHETTI WITH BROCCOLI AND CHICKEN
Another quick family pleaser. Serve with tossed salad and garlic bread.
Provided by Anonymous
Categories Main Dish Recipes Pasta Chicken
Yield 8
Number Of Ingredients 8
Steps:
- Sprinkle chicken breasts lightly with salt and pepper. Grill or broil until no longer pink. Cube cooked chicken.
- Prepare broccoli according to package directions, and drain well.
- Prepare spaghetti according to package directions. Drain well.
- Process garlic cloves with garlic press, and combine with olive oil. Toss pasta with chicken, broccoli, and garlic/oil combination. Season with salt and pepper to taste. Sprinkle with grated Parmesan cheese.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 45.5 g, Cholesterol 26.8 mg, Fat 10.2 g, Fiber 3.2 g, Protein 19.5 g, SaturatedFat 1.7 g, Sodium 68.5 mg, Sugar 2.2 g
BAKED SPAGHETTI WITH CHICKEN AND SPINACH
One of our favourite ways to serve spaghetti, leaves a nice tingle. Serve with a fresh green salad and crusty rolls.
Provided by Derf2440
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Cook spaghetti, al dente, drain and set aside.
- Heat oil in large saucepan.
- Add garlic and onion, cook until soft, but not browned.
- Add chicken, brown on all sides, turning often, until no longer pink.
- Sauce: In a blender or food processor, add stewed tomatoes, basil, tarragon, salt, chili flakes, parsley, garlic and cheese.
- Pulse until just chunky, not smooth.
- Add sauce to chicken mixture.
- Stir and simmer for 15 minutes.
- Line an oven proof casserole with the spinach.
- Lay the spaghetti over the spinach.
- Pour the chicken/sauce mixture over the spaghetti.
- Bring a spoon up through the layers to mix lightly and turn the spinach throughout.
- Sprinkle cheeses on top and add another dash of chili flakes if desired.
- Bake at 400°F for 20 to 30 minutes.
BAKED SPAGHETTI SQUASH WITH CHICKEN AND VEGGIES
A recipe that is enjoyed at out house. Great flavor and very healthy. Have an extra serving and you need not feel guilty. Accompanied with a salad and a crusty roll makes for a complete meal.
Provided by Dotty2
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Place squash on a baking sheet and bake for 40 minutes or until tender. Remove from heat ,cool and shred with a fork.
- Reduce oven temp to 350°F.
- Lightly grease casserole dish.
- In a skillet over medium heat, brown and cook chicken pieces; add peppers, onion and garlic.
- Continue to cook and stir until vegetables are tender.
- Mix the shredded squash and tomatoes into the skillet; add spices.
- Cook and stir until heated through.
- Remove skillet from heat and mix in 2 cups cheese until melted.
- Transfer to prepared casserole dish.
- Bake 25 minutes.
- Sprinkle remaining cheese and then continue baking 5 minutes until cheese is melted.
SIMPLE SPAGHETTI WITH CHICKEN, PARMESAN AND MOZZARELLA
A great way to enjoy spaghetti. Parmesan and Mozzarella deliciously complement the rotisserie chicken.
Provided by Barilla Canada
Categories Trusted Brands: Recipes and Tips Barilla Canada
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- POUR whole box of pasta into a large skillet (approximately 12 inches in diameter).
- POUR 1 1/2 cups of cold water and chicken broth into the pan, ensuring that the liquid covers the pasta.
- Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
- COOK on high, stirring occasionally, until 3/4 of the liquid has evaporated.
- ADD Barilla® Tomato & Basil sauce, oregano, mozzarella, and rotisserie chicken to skillet and continue to COOK for approximately 2 minutes.
- REMOVE skillet from heat and STIR Parmigiano-Reggiano and black pepper.
- Serve immediately.
Nutrition Facts : Calories 311.3 calories, Carbohydrate 45.9 g, Cholesterol 12.7 mg, Fat 9.2 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 2.7 g, Sodium 414.5 mg, Sugar 0.4 g
CHICKEN MEATBALLS FOR SPAGHETTI AND MEATBALLS
Once you try these, you'll never go back to beef meatballs.(Well, maybe YOU will!) I searched all over the Internet for chicken meatballs, and found these on eatchicken.com. The texture is much lighter than regular meatballs,and they are downright tasty! Haven't used beef for spaghetti since,and I found this over 2 years ago. The recipe also came with a sauce, but I figured that everyone has their own favorite marinara sauce already. Enjoy!
Provided by HEP MEP
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place ground chicken,egg,1/2 cup Parmesan,bread crumbs, garlic,oregano and 1/2 tsp salt in a medium bowl.
- Knead mixture together with hand till evenly combined.
- Form mixture into 1-inch balls.
- In large non-stick skillet,warm olive oil over high heat.
- Place meatballs in pan,up to 8 at a time,and cook until all sides are browned,approximately 8 minutes for each meatball.
- Remove with slotted spoon,and add to your favorite spaghetti sauce.
SPICY CHICKEN AND SPAGHETTI SQUASH SKILLET
This spicy sauce, which makes good use of leftover chicken or turkey, is also great on true pastas, as well as the spaghetti squash suggested here. For a vegetarian version, simply eliminate the meat, or if you want a substitute, use extra firm tofu.
Provided by Johnney
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a skillet over medium high heat, sauté onion, garlic and green onions for 2 minutes.
- Add the chicken or turkey and cook for about 3-4 minutes.
- Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes.
- Add remaining ingredients and simmer for another 5 minutes.
- Pour sauce over heated spaghetti squash and serve.
SPICED CHICKEN WITH SPAGHETTI SQUASH, POMEGRANATE, AND PISTACHIOS
Spice-rubbed chicken legs get roasted alongside spaghetti squash and onion for an easy sheet-pan dinner that's bursting with bright, comforting flavors.
Provided by Anna Stockwell
Categories Wheat/Gluten-Free Chicken Pomegranate Healthy Dinner Spice Winter Fall Dairy Free Peanut Free Soy Free Kosher Sheet-Pan Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared baking sheet along with onion quarters.
- Combine turmeric, 1/2 tsp. salt, 1 tsp. allspice, and 1/8 tsp. cayenne in a large bowl. Add chicken and toss to coat. Arrange chicken skin side up alongside squash and onions on baking sheet. Brush tops of chicken with 1 Tbsp. olive oil. Bake until interior of squash and onions are fork-tender, chicken skin is crispy, and an instant read thermometer inserted into the thickest part of the chicken registers 165°F, 35-45 minutes; if chicken is done before squash, remove from oven and let rest until squash is finished cooking.
- Meanwhile, whisk lemon juice, pomegranate molasses, and remaining 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. allspice, and 1/8 tsp. cayenne in a large bowl.
- Finely chop onion quarters and transfer to bowl with dressing. Using a fork, scrape squash crosswise to pull strands from shells into bowl with dressing; discard shells. Add pistachios, pomegranate seeds, dill, and mint and toss to coat.
- Divide chicken among plates, top with dill and mint, and serve alongside squash mixture.
CHICKEN AND SPAGHETTI SQUASH
Make and share this Chicken and Spaghetti Squash recipe from Food.com.
Provided by Dawnab
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Coat chicken with spices and cook for 30 minutes.
- In a saucepan, melt butter, sauté onion till translucent.
- Add garlic and sauté for another 30 seconds, add cream and cheeses.
- When sauce is smooth, add squash and asparagus.
- Heat through.
- Add 2 T drippings from chicken pan and stir.
- Serve chicken on top of squash, garnish with tomatoes.
CHICKEN AND SPAGHETTI
Chicken and Spaghetti in one great dish without sauce. The cheese is the secret ingredient. My family of seven loves it!
Provided by Roxanna Ferguson-Leanna
Categories Main Dish Recipes Pasta Chicken
Time 53m
Yield 5
Number Of Ingredients 8
Steps:
- Cook spaghetti in a large pot of boiling, salted water until al dente.
- In a large bowl, mix together cooked spaghetti, chopped chicken, cream of mushroom soup, canned mushrooms, onion, broccoli and carrots, and diced tomatoes. Pour mixture into a greased 2 quart casserole dish. Place cubed processed cheese food on top of dish.
- Bake in a preheated 350 degree F (175 degrees C) for 30 minutes, or until cheese is bubbly and melted.
Nutrition Facts : Calories 936 calories, Carbohydrate 94.2 g, Cholesterol 126.2 mg, Fat 34.1 g, Fiber 10.1 g, Protein 60.4 g, SaturatedFat 16.9 g, Sodium 1898.9 mg, Sugar 8.5 g
SPAGHETTI WITH CHICKEN AND SPANISH GREEN OLIVES
Make and share this Spaghetti With Chicken and Spanish Green Olives recipe from Food.com.
Provided by hectorthebat
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fill a large stockpot with salted water and bring to a rolling boil. Add the pasta. Cook until al dente for 8-10 minutes, but check packet instructions.
- Meanwhile, in a large saucepan, heat the olive oil over a medium heat, add the garlic and the chilli and cook for 1 minute.
- Season the chicken with salt and fresh black pepper and add it to the pan. Cook for around 6 minutes.
- Add the Spanish green olives.
- Drain the pasta into a colander, and place it in the saucepan and mix well.
- Add the lemon zest and juice and stir.
- Add the parsley and serve immediately.
Nutrition Facts : Calories 700.1, Fat 33.8, SaturatedFat 7.4, Cholesterol 93.8, Sodium 335.4, Carbohydrate 63.6, Fiber 4, Sugar 2.5, Protein 34.2
SPAGHETTI CON POLLO (CENTRAL AMERICAN CHICKEN AND SPAGHETTI)
Simple and delicious. My grandmother made this alot when I was growing up and I still can't get enough of them.
Provided by Chef Sarita in Aust
Categories One Dish Meal
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook spaghetti according to directions on package.
- In a large pot on medium high heat, melt butter. Add onions, bell pepper and saute for about 3 minute or until translucent.
- Add cooked chicken and stir for about 1 minute Add the tomato sauce, cumin, salt and water (for 16 oz water, just fill the same can(s) tomato sauce and fill with water). Stir for about 3 minute.
- Add sour cream and mix well for about 5 minutes or until sour cream has completly dissolved.
- Add spaghetti and let simmer for about 10 minute It can be serve with white rice if you desire.
SPAGHETTI SQUASH WITH SPINACH AND CHICKEN
This simple and delicious meal served on spaghetti squash combines flavors of ingredients that can be found in most kitchens.
Provided by Jerry Trevino
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut spaghetti squash in half and scoop out the seeds and ribbing. Drizzle the inside with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and use a fork to poke small holes along the outside skin.
- Bake in the preheated oven until lightly browned on the outside and easily pierced with a knife, about 40 minutes. Remove from oven, flip cut-side up, and let cool until easily handled.
- Meanwhile, season chicken with cayenne pepper, garlic powder, and paprika.
- Heat olive oil in a pan over medium heat. Add onion, serrano pepper, and garlic; cook and stir until nearly tender, about 3 minutes. Add the chicken and cook until mostly browned, about 6 minutes. Add tomatoes and boil until juices are released, about 5 minutes. Stir in bouillon to dissolve; reduce heat to low. Add spinach and simmer until slightly wilted, about 2 minutes. Squeeze in lime juice and stir.
- Scrape insides of squash into spaghetti strands with a fork. Serve chicken and spinach over spaghetti squash.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 11.1 g, Cholesterol 64.6 mg, Fat 5.8 g, Fiber 1.5 g, Protein 25.3 g, SaturatedFat 1.2 g, Sodium 246.1 mg, Sugar 2.4 g
Tips:
1. Choosing the Right Chicken: - Use boneless, skinless chicken breasts or thighs for a leaner option, or bone-in, skin-on chicken for more flavor. - If using bone-in chicken, cook it for a longer time to ensure that the meat is fully cooked. 2. Seasoning the Chicken: - Use a combination of salt, pepper, garlic powder, onion powder, and paprika to season the chicken. - You can also add other herbs and spices, such as oregano, thyme, or rosemary, to taste. - Marinate the chicken for at least 30 minutes before cooking to allow the flavors to penetrate. 3. Cooking the Chicken: - You can cook the chicken in a skillet, in the oven, or on the grill. - If cooking in a skillet, sear the chicken over medium-high heat until golden brown, then reduce the heat and cook until the chicken is cooked through. - If cooking in the oven, bake the chicken at 400°F for 20-25 minutes, or until the chicken is cooked through. - If grilling the chicken, cook it over medium heat for 10-12 minutes per side, or until the chicken is cooked through. 4. Making the Sauce: - Use a combination of crushed tomatoes, tomato sauce, and tomato paste to make the sauce. - You can also add other ingredients to the sauce, such as onions, garlic, bell peppers, mushrooms, or spinach. - Simmer the sauce for at least 30 minutes to allow the flavors to develop. 5. Combining the Chicken and Sauce: - Once the chicken is cooked and the sauce is ready, combine them in a large pot or skillet. - Bring the mixture to a simmer and cook for 10-15 minutes, or until the chicken is heated through. 6. Serving the Chicken and Spaghetti: - Serve the chicken and spaghetti over cooked spaghetti noodles. - You can also top the dish with grated Parmesan cheese, chopped parsley, or a sprinkle of red pepper flakes.
Conclusion:
Creating a delicious chicken and spaghetti dish requires a combination of flavorful ingredients and careful cooking techniques. By following these tips and steps, you can prepare a mouthwatering meal that is perfect for any occasion. The tender chicken, the rich sauce, and the al dente spaghetti come together to create a satisfying and memorable dish that is sure to please everyone at the table. So, gather your ingredients, put on your apron, and embark on a culinary journey that will leave your taste buds craving more!
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