Spaghetti with chicken on the stove

Votes: 1

How to Cook - Stovetop Spaghetti with Chicken

Time: 1 hour.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 857, total fat 32 G., saturated fats 14 G., proteins 62 G., carbohydrates 78 G., fiber 5 G., cholesterol 210 mg, sodium 1174 mg, sugar 7 G.

This recipe from Ree Drummond is a stovetop adaptation of her popular chicken spaghetti casserole. It's got all the same ingredients: tender pasta, juicy chicken pieces, a thick and flavorful cheesy mushroom sauce, and even a crispy breadcrumb topping. And you don't even have to preheat your oven!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g fusilli pasta (spirals)
4 tablespoons salted butter
3 boneless, skinless chicken thighs, diced
2 boneless, skinless chicken breasts, diced
1 cup panko breadcrumbs
2.5 tsp dried parsley
1 chopped green bell pepper
1 medium onion, finely diced
1 can (120g) canned pimento peppers, diced
2 cans of 300 gr. cream of mushroom soup
1 cup of milk
1 teaspoon Worcestershire sauce
Cayenne pepper to taste
2 cups grated sharp cheddar
1 cup grated Pepper Jack cheese
0.5 cup frozen green peas

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Cook the pasta in lightly salted water according to package directions until just firmer than al dente. Pour off 3 cups of the cooking water and drain the pasta in a colander.
Place a large saucepan over high heat and add 2 tablespoons of butter. Add the chicken and cook until browned and almost cooked through, about 5 minutes.

Meanwhile, heat a frying pan over medium heat and add the remaining 2 tablespoons of butter. Once the butter has melted, add breadcrumbs and 0.5 teaspoon dried parsley. Season with salt and pepper and stir. Fry until golden brown, about 3 minutes.
Add the bell pepper and onion to the pot with the chicken and cook until slightly softened, about 1 minute, then add the pimento and stir. Reduce the heat to medium-low and add the cream of mushroom soup, pasta water, and milk. Bring to a simmer. Add the Worcestershire sauce, the remaining 2 teaspoons dried parsley, cayenne pepper, and salt to taste. Add the cheese, a handful at a time. Stir until completely melted. Add the frozen peas, then the cooked pasta. Stir and cook for a couple more minutes. Season with salt and pepper, stir again, and sprinkle with the toasted breadcrumbs and parsley.

Categories:

recipe / Calorie content of prepared meals / Dinner / Main courses / Vegetables and mushrooms / Bird / Ree Drummond

Similar recipes