Chicken Spaghetti (recipe in description)
Ingredients:
• Chicken thighs, boneless
• EVOO (Extra Virgin Olive Oil)
• Your favorite Sweet Heat BBQ rub (I like Chicks That Smoke or Blazing Star)
• Sea Salt
• Garlic powder
• 1.5 - 2lbs Spaghetti noodles (save 2-3 C starch water)
• Parmesan Cheese, grated/powder (I like Kraft)
• 4 T salted butter
• 1 C mushrooms, diced
• 1 med onion, diced
• 4-6 T AP flour
• 1 C milk
• 1 C Chicken broth
• 1 T minced garlic
• 1 Regular Velveeta &1 Mexican Velveeta (12-16oz each or 24-32oz total)
• ½ C cilantro, chopped
• 1 can Rotel, drained
• Shredded cheese (I used sharp cheddar)
Directions:
1. Cube chicken thighs, coat with oil and season with BBQ rub
2. Over med/high heat, sear chicken pieces in skillet (do not cook completely through) & set aside
3. Boil water, season with garlic and salt, cook noodles al dente (save 2-3 C pasta water)
4. Add pasta to baking dish, coat with EVOO, sprinkle with parmesan cheese & combine
5. Over med/high heat (in same skillet as chicken), add butter, & sauté mushrooms and onions
6. Once translucent, add minced garlic, flour, 1 C pasta water, milk, chicken broth & Velveeta
7. Cook on low/med until melted
8. Add cheese sauce and combine well
9. Add chicken pieces, cilantro, rotel and 1-2 C pasta water to pasta and incorporate ingredients
10. Bake for 45 minutes at 350, covered
11. Uncover & add Shredded Cheese to top
12. Broil on high until nicely melted.
Texas White Spaghetti
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2 Dollar Spaghetti and Meatballs | But Cheaper
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Spaghetti and meatballs should be an unforgettable experience that costs you little money to make. We’re going to do that today.
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Ingredients Needed:
Full Recipe:
Spaghetti Noodles:
- 1 LB Spaghetti (USE PASTA RECIPE FROM COOKBOOK )
Meatballs:
- 1lb ground beef
- 1/4 pound finely chopped ham (I used mortadella)
- 1/4 cup fresh grated pecorino or parmesan
- 3 cloves garlic, finely chopped
- 1 egg
- 1/2 cup panko bread crumbs, crushed tell mostly fine
- 1 1/2 teaspoon fine sea salt
- black pepper to taste
- 1 teaspoon finely ground fennel seed *optional*
Sauce and Assembly:
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes
- 1 28 oz can crushed tomatoes
- 1 bunch of basil *added near the end*
- chiffonade basil for serving
- fresh grated parmgiano for serving
- black pepper for serving
CHICKEN SPAGHETTI BAKE Casserole Easy Recipe with Mexican Flavors
CHICKEN SPAGHETTI BAKE Easy Casserole Recipe with Mexican Flavors
today's recipe:
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taco spaghetti one pot recipe:
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22720 Morton Ranch Road, Suite 160, Box 340
Katy, Texas 77449
Texas spaghetti longer version
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Chicken Spaghetti-Easy-Tasty-So good! Crowd Pleaser!
A cheesy crowd pleaser! It is perfect for family gatherings and potlucks!
INGREDIENTS:
1.5 pounds chicken breasts
1 (8 ounce) package spaghetti
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound processed cheese food (eg. Velveeta)
salt and pepper and garlic powder, to taste
DIRECTIONS:
Boil chicken in a large pot of water. When chicken is done, remove from pot, shered and set aside. Put spaghetti in boiling water cook for 9 to 13 minutes, When done, drain water.
To a microwaveable bowl, add soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste and microwave until cheese is melted, about 9 minutes. Remove from microwave, mix, spaghetti, chicken and cheese mixture together and ENJOY!