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Sunday, October 21, 2018

Chicken Spaghetti

1 (3 to 4 pound) whole chicken, cut up (skin removed)
2 Tbs. butter
1 Tbs. extra virgin olive oil
1 green bell pepper, diced
1/2 yellow onion, diced
4 garlic cloves, minced
8 oz sliced mushrooms
2 (14.5 oz) can diced tomatoes
1 tsp chili powder
1/2 pound spaghetti
10 to 12 slices American cheese (seriously)
pinch of salt

Boil the chicken in a large pot of salted water until cooked through, 30 to 40 minutes. Let cool a few minutes, then shred the chicken off the bones and set aside.
Preheat the oven to 350.
Bring the chicken water back to a boil and add the spaghetti; cook until just shy of al dente. You may need to add a cup or two of fresh water to the pot, if a lot of it evaporated during the chicken boiling. That was a weird sentence. Reserve about half a cup of the chicken/pasta water and drain the rest.
In a large dutch oven or deep casserole dish, melt the butter with the oil. Once the butter is lightly foaming, add the green bell pepper, onions, garlic and mushrooms. Lightly season with salt and pepper.
Add the tomatoes and chili powder, and let simmer for about a minute. Then add the spaghetti and shredded chicken; toss to incorporate everything. At this point you could add a little of the reserved cooking liquid, just to moisten everything up. (gah, sorry)
Layer strips of American cheese (this is what makes it! promise!.) on top of the casserole, cover and bake for 30 to 45 minutes. Remove the lid at 30 minutes and let the cheese brown and bubble for a few more.
*Serves 4-6 (with leftovers. Boom.)

recipe source here

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