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How To make Chicken Spaghetti Sauce
1/2 c Water
1 lg Onion, chopped (about 1
-cup) 1 ts Sugar
3/4 ts Salt
1 tb Chopped fresh or
1 ts Dried oregano leaves
2 ts Chopped fresh or
3/4 ts Dried basil leaves
1 L/2 teaspoons chopped fresh
-or 1/2 ts Dried marjoram leaves
3/4 ts Chopped fresh or
1/4 ts Dried rosemary leaves, if
-desired 1 Clove garlic, crushed
1 Bay leaf
1 cn (8 ounces) tomato sauce
1 cn (6 ounces) tomato paste
1/4 c Water
1 1/2 c Cut-up cooked chicken
5 c Hot cooked spaghetti
Mix l/2 cup water and the onion in 2 quart microwavable casserole. Cover and microwave on high 3 minutes to 4 minutes 30 seconds or until onion is barely tender. Stir in remaining ingredients except chicken and spaghetti. Cover and microwave 5 minutes. Stir in chicken. Cover tightly and microwave on medium-low (30%) 15 to 18 minutes or until hot. Remove bay leaf. Serve sauce over spaghetti. Sprinkle with grated Parmesan cheese if desired. 6 servings. Range-top Directions: Omit 1/2 Cup water and 1/4 Cup water.
Heat 1 cup water and all ingredients except chicken and spaghetti to boiling in 10-inch skillet; reduce heat. Cover and simmer 30 minutes, stirring occasionally: Stir in chicken. Cover and simmer 30 minutes longer; stirring occasionally Remove bay leaf Serve as directed above. Nutrition Information Per Serving 1 serving Percent of U.S. RDA
Calories 280 Protein 26 Protein, g 17 Vitamin A 24 Carbohydrate, g 45 Vitamin C 26 Fat g 4 Thiamin 20 Cholesterol, mg 30 Riboflavin 14 Sodium, mg 73r.) Niacin 26 Potassium, mg 550 Calcium 4 Iron 20 From the files of Al Rice, North Pole Alaska. Feb 1994
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Ingredients
2-3 boneless skinless chicken breasts
2 tsp garlic and herb seasoning
1 1/2 tsp Cajun seasoning
1 tsp smoked paprika
1/2 tsp salt and pepper
3 Tsp Avocado Oil, divided
1 box Penne Pasta
4 cloves minced garlic or garlic paste
3 Tbsp unsalted butter, divided
2 tsp tomato paste
1/2 cup chicken broth
2 cups heavy cream, more if you like extra sauce
1/2 cup freshly chopped parsley
3|4 cup freshly grated Parmesan cheese
Juice of 1/2 lemon
Green onion, sliced (for garnish)
Tomato, diced (for garnish)
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How to Make CHICKEN PASTA Like an Italian
Chicken pasta, an unlikely combination for me (and very un-Italian!) but let me tell you, it left me wanting more. My version of chicken with pasta is hearty yet delicate and with an authentic Italian tomato passata, it is my way of making this dish the way an Italian would. Let me know if it passes the test – have I gone too far? Or would my Nonna be impressed? Either way this dish is not a classic but I have to admit, it’s scrumptious. Try it for yourself and let me know what you think!
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Chicken Pasta ????
1:04 Welcome to Vincenzo's Plate
1:25 Reacting to Chicken Pasta popular video
4:37 Ingredients for Chicken Pasta
5:27 How to Cook Chicken Pasta
13:52 Assemble the Chicken Pasta
15:58 Tossing the Chicken Pasta
17:32 Time to Eat the Chicken Pasta, E ora si Mangia
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CHICKEN SPAGHETTI Recipe with a genius cream sauce trick | Buffalo Chicken Spaghetti Recipe
Dinnertime just got a whole lot easier (and tastier!). This Buffalo Chicken Spaghetti is a breeze to whip up, thanks to simple ingredients and minimal prep. It's the perfect weeknight fix that combines the creamy comfort of classic chicken spaghetti with a spicy Buffalo chicken twist. The spice level can be adjusted to your preference. So ditch the takeout menu and get ready for a family favorite! I will also show you a food hack for the cream sauce. This is gonna be good!
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INGREDIENTS
2 lb rotisserie chicken
1 lb spaghetti pasta
1 Tbsp chicken bouillon
1/2 small onion
2 celery stick
2 Tbsp butter
2 cups reserved pasta water
14 oz mozzarella cheese
*garnish fresh parsley & extra sauce
*CREAM SAUCE*
16 oz cottage cheese
1 cup Buffalo wing sauce
1 envelope of Ranch seasoning mix
1 cup pasta water
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