Yet another recipe I feel the need to share with you all – Chicken Spaghetti.
I can’t take credit for this dish, as the recipe originally comes from my good buddy Schmiddie and her family’s recipe vault. However, I can take credit for tweaking it to make it quite a bit easier than the original version. (Boil my chicken breasts with a sachet of herbes de Provence and then skin and bone them? Grate a pound of cheese myself? I think I’ll pass.) But, as her family is French (as in from-France-this-generation French), I can see why they would want to do things the incredibly long, drawn out, and involved way.
So here’s the time-strapped, American Mom version of Chicken Spaghetti.
-1 lb chicken breasts, cut into 1/2-1″ cubes
-2 bell peppers, chopped
-1/2 -1 medium onion, chopped (how much onion you use is up to you; we only use 1/2 an onion as DB is not a big fan)
-3 celery stalks, chopped
-3 cloves garlic, minced
-8 oz mushrooms, sliced
-Olive oil, maybe 2 Tbsp
-16 oz shredded cheddar cheese (I use 1/2 low-fat, 1/2 full-fat. And I think the recipe would be just fine if you only used 12 oz.)
-4 oz jar chopped pimientos (not the smallest jar available, but the second smallest; Alternatively, sliced black olives would work well here)
-8 oz spaghetti
-Cook your spaghetti according to the package directions. Drain and set aside, reserving about 3/4 cup of pasta water.
-Sauté chicken, peppers, onions, celery, garlic, and mushrooms in a little bit of olive oil until the chicken is cooked and veggies are tender. You will either need a REALLY big skillet or you’ll have to do it in two batches. (I did the mushrooms and chicken first and then all of the other veggies.)
-Put spaghetti, veggies, and chicken into a giant casserole dish. Mix in half of the cheese and the pasta water. Top with the remaining cheese.
-Bake uncovered at 350º for 40 minutes.
Okay, so because I like to have pictures of recipes I’m going to try, here’s a picture of our last batch of Chicken Spaghetti. As I am not a food photographer and I forgot to take a picture until we had eaten some, it’s not the most appealing picture.
Also, this isn’t the fastest recipe to make. It takes a good 30 minutes to get everything prepped and sautéed and then another 40 to cook, so you’ve got to plan ahead. However, it makes a TON of food – I think it would be fairly easy to divide it into two smaller pans and freeze one for cooking later.
Give it a shot! And thanks, Schmiddie, for sharing your families’ recipe secrets! 🙂