How To make Texas Spaghetti
4 Chicken breasts, boned and
Skinned ...seasoned and then Poached, chop, put Aside - Poaching water 2 lb Spaghetti per 4 chicken
Breasts ....cook according To package And reserve
directions using the water chicken was poached in. 2 lb block Velveeta or similiar cheese product, cubed 1 can Rotel Tomatoes Once the chicken and spaghetti have been prepared as shown above....mix all ingredients together and spread in 13 x 9 inch pan. Bake, covered with foil until done, (around 20 minutes). You may add chopped green onions and other garnishes to add crunch and color.
How To make Texas Spaghetti's Videos
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Texas White Spaghetti
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Chicken Spaghetti
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Best way to cook spaghetti!!
Best way to cook spaghetti!!
Cook them in ground beef for the tastiest result
Spaghetti with Hot Dogs | Emeril Lagasse
Looking for a meal that the entire family will love? Try Emeril’s Spaghetti with Hot Dogs. Fresh tomatoes are used to create a tasty sauce and grated parmesan and chopped parsley are the perfect finishing touches to this simple, yet surprisingly delicious dish.
SPAGHETTI WITH HOT DOGS
SERVES 4
1/4 cup plus 2 tablespoons olive oil
1 cup chopped onions
3/4 teaspoon salt, plus more for cooking pasta
2 teaspoons minced garlic
3/4 teaspoon crushed red pepper flakes
2 large ripe beefsteak tomatoes, roughly chopped
¼ cup tomato paste
½ cup water
1/2 pound best-quality hot dogs, cut into 1/2-inch rounds
1 pound dried spaghetti
1/2 cup freshly grated parmesan cheese
1 tablespoon fresh chopped parsley leaves
Heat ¼ cup olive oil in a large skillet over medium-high heat. Add onions to the pan and cook, stirring occasionally, until slightly softened, about 3 minutes. Add salt, garlic, crushed red pepper, and diced tomatoes; cook for 2 minutes. Add tomato paste and stir to incorporate. Add water until well combined. Add hot dogs and let simmer until tomatoes soften and become saucy, about 15 minutes.
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain pasta and transfer to a large shallow serving bowl. Drizzle with remaining 2 tablespoons olive oil and toss to coat. Season with salt. Top spaghetti with sauce and garnish with parmesan cheese and parsley. Serve immediately.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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