Thursday, April 27, 2017

chicken-spaghetti



  • 2 large chicken breasts
  • 1 large green bell pepper, chopped
  • 1 onion, chopped
  • ¾ stick (6 tbsp) of butter
  • 8 oz spaghetti noodles
  • 1 can Ro-Tel tomatoes and green chilis, drained
  • 1 tbsp Worcestershire sauce
  • 1 lb Velveeta (I used 2% milk Velveeta)
  • salt and pepper, to taste (optional)


How to Make It

  • Boil chicken breasts in water in a large pot (I used a 5 qt chili pot). Save 3 ¼ cups of the chicken broth for cooking the spaghetti.
  • While chicken is cooking, sauté the pepper and onion in butter until soft. Remove from heat.
  • Remove the cooked chicken from the pot, and set aside. Drain chicken broth, reserving 3 ¼ cups for the spaghetti. (I poured the liquid through a mesh colander into a measuring cup to remove any “impurities.” After I emptied the pot I rinsed it before reusing it.) Cook the spaghetti in reserved chicken broth, according to package directions.
  • Once spaghetti is cooked do not drain. Reduce heat to medium. Add Ro-Tel and Worcestershire; cook until liquid is mostly absorbed.
  • Cut the Velveeta cheese into small cubes and add to pot; stir until melted.
  • Add the pepper and onion.
  • Tear the cooked chicken into bite-size pieces and add to the spaghetti mixture. Salt and pepper well (optional).
  • Stir until all ingredients are well blended. Serve immediately. (Velveeta gets rubbery again when it cools off.)
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