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Spaghetti With Chicken Chili Sauce

Italian.Chef's picture
Ingredients
  Frying chicken 3 1⁄2 Ounce, quartered (1 Whole)
  Butter/Margarine 2 Tablespoon
  Onion 1 Large, finely chopped
  Garlic 2 Clove (10 gm), minced / pressed
  Chili powder 2 1⁄2 Teaspoon
  Ground cumin 2 Teaspoon
  Canned tomato puree 45 Ounce (3 Cans, 15 Ounce Each)
  Spaghetti 1 Pound
  Shredded jack cheese 2 Cup (32 tbs)
Directions

Rinse chicken and pat dry.
Place in a deep 5- to 6-quart pan and add enough water to barely cover.
Bring to a boil over medium-high heat.
Reduce heat, cover, and simmer until meat near thighbone is no longer pink; cut to test (about 30 minutes).
Lift out chicken and let cool slightly; reserve broth for other uses.
Remove and discard chicken skin and bones; tear meat into bite-size pieces and set aside.
Melt butter in a wide frying pan over medium heat.
Add onion and cook, stirring often, until soft but not brown (about 5 minutes).
Mix in garlic, chili powder, cumin, and tomato puree.
Reduce heat and simmer, uncovered, for 15 minutes.
Meanwhile, in a 6- to 8-quart pan, cook spaghetti in 4 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions.
Drain well and place in a warm large serving bowl.
About 5 minutes before spaghetti is done, add chicken to sauce and simmer just until hot.
Spoon sauce over spaghetti.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken

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