Chicken Spaghetti

Looking for a tasty spin on traditional spaghetti? Try this chicken, cheddar cheese and spaghetti dish – the perfect blend of creamy and spicy. Serve it up with French bread and a salad of your choice.

PREP
20
Minutes
COOKING
1:30
Hrs:Min
SERVES
8-10
People
CALORIES
600
Per Serving
PROTEIN
56
Grams

Ingredients

4 Sanderson Farms® Split Chicken Breasts

3 teaspoons salt

1 teaspoon ground black pepper

1 yellow onion, 1" diced

5 quarts water

1 (12-ounce) package spaghetti noodles

1 pound pasteurized prepared cheese product, cubed

1½ teaspoons salt

1 (10-ounce) can diced tomatoes and green chilies

1 (7.0-ounce) jar sliced mushrooms, drained

1 (14.5-ounce) can stewed tomatoes

2 cups mild cheddar cheese, shredded

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Directions

1. Place chicken breasts in an 8-quart stockpot. Add 3 teaspoons salt, black pepper, yellow onion and water.

2. Bring temperature up to a simmer and cook 40 minutes.

3. Preheat oven to 350°F.

4. Remove chicken from broth reserving the broth. Pull chicken skin and bones off and discard. Pull chicken meat into bite size pieces. Set aside.

5. Bring broth temperature up to a boil. Break spaghetti noodles in half and add to stockpot. Cook 11 minutes, stirring occasionally. Drain spaghetti noodles reserving 1½ cups of broth.

6. Return spaghetti noodles to stockpot. Add the cooked chicken, cheese product, 1½ teaspoons salt, diced tomatoes, mushrooms, stewed tomatoes and the 1½ cups reserved broth. Heat to melt cheese, stirring constantly.

7. Spray a 4.8-quart baking dish with oil. Spread spaghetti mixture on baking dish. Top with cheddar cheese.

8. Bake in preheated 350°F oven for 20 to 30 minutes.

NUTRITION FACTS

Calories

600

Fat

23g

Saturated Fat

14g

Sodium

1950mg

Carbohydrate

40g

Sugars

8g

Protein

56g