Tuesday, April 3, 2012

Chicken Spaghetti

I had all the ingredients for Chicken Spaghetti tonight so that's what we had for dinner tonight! Here is my recipe and the step by step direction.

2-3 Boneless skinless chicken breast
1 small package Velveeta cheese
1 can Rotel tomatoes
1 can cream of chicken 
Your choice of pasta (I used Fettuccine because that's what was in the pantry)
Salt & Pepper 
Mushrooms (optional)
Back olives (optional) 


Step 1: 
In a large pot place chicken breast and boil until chicken is cooked through. Remove chicken once done and place on cutting board. Save this water and keep it boiling for your pasta.

Step 2:
Dice Velveeta and place in a large pan with Rotel (don't drain it) and the cream of chicken. Mix together and heat over low heat until all melted together.

Step 3. 
While cheese mixture is melting together put noodles in the water (the same water you boiled your chicken in) cook according to the time on the package. I only used about 3/4 of the box of mine. I don't like a dry chicken spaghetti - I'd rather have more cheesy goodness! 


Step 4:
While noodles are boiling and cheese is melting shred your chicken. After chicken is shredded I sprinkle it with salt and pepper. 

Step 5:
Drain pasta when done boiling and return to same large pot and add in the Velveeta mixture and the chicken. Mix all together. If you use the mushrooms and black olives add them in at this step.


Step 6:
Place in a 9X13 pan and cover with foil. Bake at 350 degrees for 25-30 minutes. I topped mine with a little extra cheddar cheese so I baked it for an additional 5-10 minutes with the foil off. 

 Step 7:
Chow down and enjoy!

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