Ingredients
- 1 can diced Tomatoes
- 1 can 99% FF Cream of Mushroom soup
- 1 cup shredded Mozzarella cheese
- 1 medium Onion, chopped
- 2 large cloves Garlic, chopped
- 1/4 cup Butter
- 1/4 cup Olive Oil
- 1/2 cup All-purpose Unbleached Flour
- 1 chicken - boiled, boned & chopped
- 2 cups Chicken broth
- 1/2 - 3/4 lb. Angel Hair Pasta, cooked per pkg directions
- 8 oz. Mushrooms, sliced
- Marsala Wine
- Parmesan cheese
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Chicken Spaghetti - My Way
Time: 30 minutes prep, 90 minutes cook
Servings: 8
Directions
- Saute` mushrooms in Marsala wine until the liquid is evaporated. Set aside.
- Saute` onion and garlic in butter & olive oil. Once the onions are translucent add in the flour. Stir until smooth and continue to cook for a minute or two to make sure the flour is thoroughly cooked and loses its "raw" flavor.
- Add broth (if desired add a bit of the Marsala wine for an extra kick); stirring constantly. Cook over medium-low heat until slightly thickened. Stir in a can of diced tomatoes with juice, chopped chicken, mushrooms, mushroom soup, mozzarella cheese and pepper to taste. Continue cooking until the sauce is as thick as you desire.
- Put cooked pasta into a 13x9-inch pan sprayed with cooking spray. Pour the chicken sauce over the pasta and lightly toss/stir to distribute evenly. Sprinkle with Parmesan cheese and bake at 300-degrees for 30 minutes, or until heated through.
- **Hint: If you are strapped for time, instead of boiling a chicken for this recipe use a pre-cooked Rotisserie Chicken from the grocery store.
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Summary
We had a potluck lunch at work recently and the theme was Italian food. I wanted to make Chicken Spaghetti, but couldn't find a recipe on the internet that I really liked. I finally found a simple recipe on Cooks.com (Chicken Spaghetti located at http://www.cooks.com/rec/doc/0,1639,147176-234194,00.html) that I decided to try, but ended up making changes to the recipe to make it better suit my taste. Below is the final recipe I came up with.
