Cooked Italian Spaghetti with Chicken Sauce Recipe2020-08-23
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
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Cooked Italian Spaghetti with chicken sauce recipe.
Chicken Spaghetti Super Recipe
Cooked spaghetti with vegetables, herbs, and mushrooms. This delicious chicken spaghetti recipe adapted from https://www.tasteofhome.com/recipes/chicken-spaghetti-supper/
Makes 4-6 servings
Ingredients: 6 boneless and skinless chicken breast halves, cut into strips, 3 tablespoons (45 ml) canola oil, divided, 1/2 cup (125 ml) julienned green bell pepper, 1/2 cup (125 ml) sliced yellow onion, 2 garlic cloves, peeled and minced, 14½ oz (435 ml) can Italian diced tomatoes, undrained, 8 oz (240 ml) can tomato sauce (or 8 oz (240 ml) homemade tomato sauce), 4½ oz (135 ml) jar sliced mushrooms, drained, 1 teaspoon (5 ml) each: Italian seasoning, salt, 1/2 teaspoon (3 ml) dried oregano, 1/4 teaspoon freshly ground black pepper, 4cups (1 L) cooked Italian spaghetti
Instructions: Heat 2 tablespoons (30 ml) canola oil in a large nonstick skillet. Add chicken strips and stir-fry for 6-8 minutes or until meat is no longer pink. Remove chicken strips from the skillet, set aside, and keep warm.
Heat remaining canola oil in the same skillet over medium heat. Add julienned green bell pepper, onion, and garlic. Saute, stirring occasionally, until vegetables are tender. Pour in undrained Italian tomatoes, sliced mushrooms, and tomato sauce, then season with salt and black pepper and stir well.
Bring the tomato mixture to a boil, then reduce heat to medium-low and add reserved chicken strips. Continue cooking, stirring occasionally for a further few minutes.
Remove chicken spaghetti from the skillet and transfer to serving plates. Serve hot.
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Cooked Italian Spaghetti with Chicken Sauce Recipe
- 2 thick rashers of streaky bacon
- 12 oz (360 g) boned chicken breasts
- 2 oz (60 g) butter
- 2 tablespoons olive oil
- 1 pound (480 g) ripe tomatoes
- 1 garlic clove
- 2 tablespoons tomato purée
- 1/2 teaspoon sugar
- salt and freshly ground black pepper
- 1/4 pint (150 ml) dry white wine
- 12 oz (360 g) uncooked spaghetti
- 1 oz (30 g) chopped almonds
Derind and dice bacon. Wipe and trim the chicken, discarding skin. Cut the meat into medium strips.
Heat half the butter and the oil in a flameproof casserole, add the bacon and chicken and fry for 5 minutes until browned all over. Blanch, peel and chop the tomatoes. Add to the pan with peeled and crushed garlic, tomato purée, sugar and salt, and freshly ground black pepper. Add the wine and bring to the boil, stirring. Reduce the heat, Cover the pan tightly and simmer for 20 minutes.
Meanwhile, cook the spaghetti in boiling salted water until just tender. Drain in a colander.
Melt remaining butter in the saucepan, add the chopped almonds and fry over a high heat until golden. Return the spaghetti to the pan with half the tomato chicken sauce, toss lightly and adjust seasoning to taste. Place spaghetti with chicken sauce in a warmed serving dish. Season remaining sauce, pour into the warmed saucepan and serve separately.