Chicken Spaghetti

Tuesday, July 3, 2012

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Erase all memory of former posts about not eating processed foods… that was the healthy part of me that got smothered by the junk eating,  processed addict part of me yesterday…

So now that I have got that out of the way let me show you how to incorporate more transfat into your diet…

Today we are making Chicken Spaghetti…. I have no clue why it is called that so don’t ask… when I think of spaghetti I think of tomato based sauce … not creamy velvetta  sauce… and I don’t even use spaghetti noodles I like linguini noodles instead…
So anyways here is the recipe…



In large pot add your chicken breasts… I don’t salt it since there is enough sodium in the rest of the stuff I dump in this dish.. you can add some green peppers if you have them or sauté them with the onions in the next step since boiled peppers is like eating dirty socks…



While your chicken breasts are busy boiling away dice a large onion and sauté until translucent… again this would be the time you could add peppers.




Add your cans of Ro-Tel tomatoes I use two cans…




Add your cream of mushroom soup.. I use three cans




Give it a good stir , turn on low and add your velvetta cheese.. stir every now and then until cheese is completely melted.



Here is a easy way to chunk up that block of processed goodness…



Slice it down the middle



Flip it over and slice once again down the middle…




Then chop into chunks like so…


With a slotted spoon remove chicken from water… then add your noodles to the boiling water and cook till this side of al dente … it will cook even more in the oven and sorry but mushy noodles are not my thing..



Dice chicken and add to sauce…



Drain noodles add them to your sauce and then add all of that into your baking pan.

Bake @ 400 for 35 minutes or until bubbly and golden brown…


This will make about two 9x13” pans of food… one to bake the other to freeze… When I was given this recipe umpteen years ago it was from a large family… and I never bothered to try and cut it down since it was nice to always have a dish I could pull out of the freezer anytime I needed it…


So what do you do when you only have 1,500 baking pans and you need 1,501?






Lay out some plastic wrap in your pan.. dish out your food in the pan



And wrap it like so… shove it in the freezer and when it is frozen just take out the wrapped food and shove it back in the freezer and then your pan is free for use again.. when you want to bake the food just unwrap and use the pan you froze it in…



Recipe:
1 large onion
2 cans of Ro-Tel tomatoes
2 cans of cream of mushroom soup
One package (2 lbs) of velvetta cheese
3 to 4 large chicken breasts
One lb of pasta of your choice… I like linguini and sometimes use fettuccini in a pinch
Directions:
In large pot add 4 quarts of water, add your chicken breasts and cook till done … about 10 minutes
With a slotted spoon remove chicken and return water to a full boil and add your pasta.. cook pasta till almost al dente, drain. Dice chicken to 1 inch cubes
In large pan heat three tablespoons of oil and your onion that you have diced and cook till translucent. Add your Ro-Tel tomatoes and cream of mushroom soup, stir and add your velvetta cheese, turn on low and cook stirring often till cheese is completely melted.
Add chicken and pasta into sauce and stir well
Spoon into well greased baking dish and bake @ 400 for 30 to 35 minutes or until golden brown and sauce is bubbly.
Notes:
I like a more saucy dish so I add more cream of mushroom… for a even more kick get the spicy Ro-Tel .

2 comments:

Edgar Sugercane said...

Rotel is not optional! Lol.

eternity said...

I miss rotel's! Even though I'm making this for dinner tonight, I know it will not be the same since I don't have rotel's or velvetta cheese :(

And yes, It seems this recipe has always been around, mom made it all the time for us(once we stopped being picky since we never liked the mushrooms or tomatoes)

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