CHICKEN SPAGHETTI

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Chicken Spaghetti image

My mother and grandma used to make this all the time when I was a kid. I loved it then, and I still love it today. *This is practically the same as Darlene Summers' recipe, I didn't notice until after I had posted the recipe. Didn't want to steal any of her credit... :P

Provided by ragingtexan

Categories     One Dish Meal

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 8

3 stalks celery, chopped
1/2 medium yellow onion, chopped
1 (14 1/2 ounce) can diced tomatoes (Ro-tel tomatoes, preferably)
1 (10 3/4 ounce) can cream of mushroom soup (or cream of chicken if you don't like mushrooms)
3 medium boneless skinless chicken breasts
1/2 lb Velveeta cheese, cubed
3 tablespoons extra virgin olive oil
1/2 lb spaghettini

Steps:

  • First, place the chicken breasts in a pot with enough water to cover them.
  • Boil the chicken until completely cooked.
  • Remove from heat, pour chicken stock into a bowl and set aside for later.
  • Set chicken breasts aside to cool and chop the vegetables.
  • By the time you're finished chopping, the chicken should be cool enough to pull apart.
  • Separate it all into small pieces and set aside for later.
  • Warm the olive oil in a large saucepan over medium heat.
  • Add the celery and onion and sauté until onions are clear.
  • Then, add the soup and diced tomatoes, and mix together.
  • Start with 1 cup of the chicken stock, and slowly add it to the mixture until the sauce is liquified.
  • Let that simmer for around 15 minutes.
  • Then add the 1/2 pound of cubed Velveeta.
  • Let that dissolve into the mixture, and then add your chicken pieces.
  • You might have some left over, depending on how meaty you prefer your sauce.
  • Cover the saucepan and let the mixture simmer over low heat for 45 minutes to an hour, stirring occasionally.
  • Put your water on to boil for the spaghetti, and add the 1/2 lb spaghetti when the water comes to a rolling boil.
  • Some people like their pasta al dente, but I wouldn't recommend it for this dish, because you combine the sauce with the pasta once the spaghettini is drained.
  • Drain your spaghetti, and add the sauce to the pasta.
  • Mix thoroughly and serve immediately.
  • The sauce is very versatile and can be used on any sort of pasta.
  • A friend of mine loved it with penne rigate, and another one even preferred it over orzo pasta or as a sort of risotto.

Nutrition Facts : Calories 892.7, Fat 38.8, SaturatedFat 14.7, Cholesterol 128.2, Sodium 2185.7, Carbohydrate 82.6, Fiber 5.2, Sugar 15.5, Protein 52.5

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