CHICKEN SPAGETTI
This is a recipe that my grandmother makes for me all the time because I don't like the tomato sauce in regular spagetti. It's absolutly delicious and it is a big hit amongst my family, especially my younger siblings and cousins. It stands alone but it also goes well with salad and garlic bread like a regular spagetti. Enjoy!
Provided by ashleyhazel12
Categories Lunch/Snacks
Time 35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Break spagetti noodles in half and boil in a large pot of salt water. Drain and set aside.
- Slow cook the chicken in the chicken broth.
- While chicken is cooking, chop yellow pepper, green pepper, and onion. Add the vegetables to the broth and chicken when the chicken is about 3/4 done. Let simmer until vegetables are tender.
- Spray the bottom of a 8x11x3 inch pan with a non stick cooking spray and add half of the mozzarella and half the cheddar to the bottom.
- Mix the evaporated milk and alfredo sauce together before adding it to broth.
- Add noodles to sauce, stiring around and making sure that all noodles are covered in sauce mixture.
- Add remaining mozarella and cheddar cheese to chicken spagetti, stirring very well.
- Pour spagetti into pan.
- Let cool and serve.
Nutrition Facts : Calories 266.4, Fat 6.7, SaturatedFat 3.7, Cholesterol 20.2, Sodium 258.8, Carbohydrate 38.8, Fiber 1.7, Sugar 1.9, Protein 12
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