Ingredients: |
Ingredients: 12 oz. Spaghetti
2 Cups Chicken, cubed or shredded
2 T. Butter
1 Small Onion, diced
1 Red bell pepper, diced
3 Cloves of garlic
, minced
1 Can (10 oz.) Diced tomatoes with green chillies, undrained
1 Can (10 oz. ) Cream of Chicken Soup
1 Cup Chicken broth
1 Cup Cheddar cheese, shredded
4 oz. Cream cheese, softened
2 Cups Sour cream
1 t. Paprika
½ t. Black pepper
½ t. Salt
½ t. Garlic powder
¼ t. Cayenne pepper (optional for heat)
Fresh parsley for garnish
|
Directions: |
Directions:1. Cook the spaghetti in a large pot of salted water according to package directions, el dante, then drain and set aside.
2. Prepare the sauce --
In a large skillet, melt the butter over medium heat. Add the diced onion and diced Red bell pepper and cook until softened, about 3‐4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
3. Combine ingredients and add diced tomatoes with green chillies, Cream of Chicken Soup and chicken broth to the skillet. Stir well and let it com to a simmer.
4. Add creaminess fold in the Cream ņof Chicken soup and mix until melted and combined. The sauce should be creamy and smooth.
5. Season-- Add paprika, black pepper, salt, garlic powder, cayenne pepper (optional). Taste and adjust seasonings as needed.
6. Mix in chicken and spaghetti. Fold in the cooked chicken and spaghetti mixing until well coated with the sauce.
7. Add cheese--Sprinkle Cheddar cheese on top, blend. Let it cook for another 2-3 minutes until cheese is melted and the dish is heated thoroughly.
8. Garnish the fresh parsley and serve warm.
Serve with a side salad and garlic bread.
|
This recipe for Creamy Chicken Spaghetti is from