Red Chicken Spaghetti
Try your hand at a classic Italian spaghetti dish. This well-seasoned chicken recipe is made with chicken breasts and thighs, tomato paste and sauce, celery, and of course, Italian seasoning.
VOICEIngredients
1 Sanderson Farms® Split Chicken Breast
3 Sanderson Farms® Chicken Thighs
3 teaspoons salt
1 teaspoon ground black pepper
1 yellow onion, diced
1 celery stalk, ½" sliced
3 quarts water
2 Tablespoons olive oil
1 cup yellow onion, finely chopped
1 celery stalk, finely chopped
3 garlic cloves, finely chopped
2 (6-ounce) cans tomato paste
1 (8-ounce) can tomato sauce
1½ teaspoons salt
½ teaspoon ground black pepper
2½ teaspoons Italian seasoning
16 ounces dry spaghetti, cooked according to package directions
Directions
1. Place chicken in an 8-quart stockpot. Add 3 teaspoons salt, 1 teaspoon black pepper, diced onion, sliced celery stalk and water.
2. Bring temperature up to a simmer and cook 40 minutes.
3. Remove chicken from broth reserving 4 cups of broth. Pull chicken skin and bones off and discard. Pull chicken meat into bite size pieces. Set aside.
4. Heat oil in the same stockpot over medium heat.
5. Add the chopped onion and celery. Cook 5 minutes.
6. Add garlic. Cook 1 minute.
7. Add tomato paste, tomato sauce, 1½ teaspoons salt, ½ teaspoon black pepper, Italian seasoning and the reserved 4 cups of broth. Bring to a simmer. Cover and simmer 15 minutes, stirring occasionally.
8. Add 4 cups of cooked chicken, cover and simmer 15 minutes, stirring occasionally.
9. Serve sauce over cooked spaghetti pasta.
NUTRITION FACTS
Calories
540
Fat
11g
Saturated Fat
2.5g
Sodium
1220mg
Carbohydrate
59g
Sugars
10g
Protein
49g
