You are here

Italian Chicken Spaghetti

admin's picture
  Spaghetti 12 Ounce (Semolina, 1 Package)
  Boneless skinless chicken breasts 1 1⁄2 Pound (3 Cups Cooked)
  Canned crushed tomatoes in puree 28 Ounce (Italian-Style Or Plain, 1 Can)
  Pimentos 2 Ounce (1 Jar)
  Chopped green bell pepper 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Canned sliced ripe olives 3 Ounce (1 Can)
  Dry spaghetti sauce seasoning 1 1⁄2 Ounce (1 Packet)
  Grated low fat cheddar cheese 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste

Cook spaghetti until al dente; drain.
At the same time, cut chicken into 1-inch cubes; cook chicken in a small amount of water until no longer pink in the center.
In a large pot, combine chicken with remaining ingredients except cheese.
Bring mixture to a boil; reduce heat.
Simmer for 15 minutes, stirring occasionally.
Add cooked spaghetti to sauce.
Cool and freeze in 16-cup container; tape 1-quart bag with cheese to container.
To prepare for serving, thaw cheese and spaghetti.
Bake spaghetti in a preheated 325° oven for 40 minutes.
Top spaghetti with cheese; return spaghetti to oven for 5 minutes or until cheese melts.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.1 (16 votes)