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Learn more >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.
Ingredients
- 1 Sanderson Farms® Split Chicken Breasts
- 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
- 1/2 teaspoon ground black pepper
- 2½ teaspoons Italian seasoning
- 16 ounces dry spaghetti, cooked according to package directions
Directions
- Place chicken in an 8-quart stockpot. Add 3 teaspoons salt, 1 teaspoon black pepper, diced onion, sliced celery stalk and water.
- Bring temperature up to a simmer and cook 40 minutes.
- 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.
- Heat oil in the same stockpot over medium heat.
- Add the chopped onion and celery. Cook 5 minutes.
- Add garlic. Cook 1 minute.
- 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.
- Add 4 cups of cooked chicken, cover and simmer 15 minutes, stirring occasionally.
- Serve sauce over cooked spaghetti pasta.
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Nutritional Information
| Calories | 540 |
| Fat | 11g |
| Saturated Fat | 2.5g |
| Sodium | 1220mg |
| Carbohydrate | 59g |
| Sugars | 10g |
| Protein | 49g |
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