Monday, October 20, 2014

Chicken Spaghetti (Pioneer Woman Style)

This was good however I feel like cooking for 45 minutes is slightly too long.  I would do it for 30 minutes next time so that it doesn't dry out.

2 C cooked chicken or turkey
3 C dry spaghetti, broken Into Two
2 cans Cream of chicken Soup
1 C sharp Cheddar cheese, divided
¼ C yellow pepper, chopped
¼ C onion, finely diced (I use 1 tsp onion powder I also add 1 tsp garlic salt)
1/2 C finely sliced button mushrooms
1- 4oz jar diced pimentos, drained (or 1 roasted red pepper)(I leave this out)
1 C reserved pasta water
1 teaspoon Lawry's Seasoned Salt
1/8- 1/4 tsp thyme
Salt And Pepper, to taste

Cook up a fryer chicken and pick out the meat to make two cups (feel free to use leftover roast chicken, or turkey).
Cook spaghetti in a large pot of generously salted water, until al dente.
Do not overcook.
In a large skillet, heat the olive oil over medium heat.
Add in the onion, yellow pepper and mushrooms.
Cook until mushrooms are browned and onions are translucent; about 5 minutes.
Add in chopped roast red pepper and turkey.
Cook until heated through; about 3 minutes.
Pour in cream of chicken soup and season with seasoned salt and thyme.
Cook for 5 minutes, to heat through.
Add drained pasta to the skillet and toss to coat, adding pasta water if sauce it too thick.
Place mixture in casserole pan and top with sharp cheddar.
Bake for 45 minutes until bubbly. (It doesn't say but I would assume on 350)

Mexican Chicken Spaghetti.....seriously sent from heaven.  <3

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