| I love these recipes. I used chicken breast. | | | | Maybe you want one more chicken spaghetti |
| I also like to make it with angel hair | | | | recipe. |
| spaghetti. It is absolutely yummy and very | | | | |
| easy to make. I like to sprinkle crushed | | | | Ingredients of chicken spaghetti recipe #2 |
| pepper on top. My family loves this, even my | | | | (Makes 4 servings): |
| oh-so-picky 5 years old! I use the cream of | | | | |
| chicken with herbs soup, we like the extra | | | | 1/4 Cup soy sauce |
| kick. | | | | |
| | | | 2 Tablespoons water |
| Ingredients of chicken spaghetti recipe #1: | | | | |
| | | | 2 Tablespoons brown sugar |
| 1 chicken | | | | |
| | | | 1 Tablespoon sesame oil |
| 1 cup onion, chopped | | | | |
| | | | 1 Tablespoon balsamic vinegar |
| 2-3 stalks celery, chopped | | | | |
| | | | 1 Tablespoon cornstarch |
| 1 cup bell peppers, chopped | | | | |
| | | | 1 Garlic clove -- minced |
| ½ cup butter | | | | |
| | | | 1 Teaspoon minced fresh ginger |
| 1 (10 1/2 ounce) can cream of chicken soup | | | | |
| | | | 1/4 Teaspoon black pepper |
| 1 (10 1/2 ounce) can mushroom soup | | | | |
| | | | 1/4 Teaspoon cayenne pepper |
| 1 (16 ounce) can tomato sauce | | | | |
| | | | 4 Skinless, Boneless chicken breast halves |
| 16 ounce spaghetti | | | | |
| | | | 1 Green Pepper cut into strips |
| 2 cups Velveeta cheese or parmesan cheese, | | | | |
| for topping | | | | 1 Cup shredded red cabbage |
| | | | |
| Methods of chicken spaghetti recipe #1: | | | | 2 Celery ribs, sliced -- optional |
| | | | |
| | | | 1/4 Cup sliced green onions |
| | | | |
| 1. Boil chicken with onion, celery, butter, | | | | 1 Package vermicelli or angel hair pasta -- |
| salt, and pepper until chicken is done. | | | | 8Oz |
| | | | |
| 2. Take chicken out of broth and remove from | | | | Directions of chicken spaghetti recipe #2: |
| bone, while spaghetti is cooking in broth | | | | |
| until done. | | | | |
| | | | |
| 3. Put debunked chicken back in with | | | | 1. Combine soy sauce, water, brown sugar, |
| spaghetti and broth. | | | | sesame oil, vinegar, cornstarch, garlic, |
| | | | ginger and both peppers. Place in a dish. |
| 4. Add cans of cream of chicken and cream of | | | | |
| mushroom soup. | | | | 2. Cut chicken into 1/2-inch strips; add to |
| | | | marinade. Cover and refrigerate 30 minutes. |
| 5. Add the tomato sauce. | | | | Toward end of marinating time, bring salted |
| | | | water to boiling for cooking pasta. |
| 6. Add Velveeta cheese to taste. | | | | |
| | | | 3. Remove dish from refrigerator. Sautee |
| 7. Serve hot | | | | until chicken is tender and sauce is |
| | | | thickened. Stir in bell pepper, cabbage, |
| Notes: | | | | celery and green onions. Cook until |
| | | | vegetables are crisp tender. Add pasta to |
| You don't have use celery if you don't like | | | | boiling water and follow package directions. |
| it. No problem! | | | | Drain. Spoon chicken mixture over top. |
| | | | |