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Sunday, June 22, 2014

Chicken Spaghetti in Red Sauce

This is my Chicken Spaghetti with Red Sauce, it's Italian and has lots of delicious Spices with a slight kick
There is also a shortcut quick version to this recipe if you're in a hurry, but I would say try the longer recipe when you have time. You should try this over your favorite Pasta, Enjoy Good Food

Yield: About 4 to 6 servings

What you Need:
1 small hen, boiled - reserve broth
1 pound package of angel hair, vermicelli or spaghetti noodles
1 lb of fresh mushrooms sliced how you like
1/2 tablespoon of olive oil
1 can diced tomatoes, juices reserved
2 tablespoons of olive oil
1 cup of chopped Vidalia or yellow onion
2 teaspoon of garlic
1 teaspoon of kosher salt
1/4 cup of fresh basil, chopped
1 can of tomato sauce
1 tablespoon of granulated sugar
1/4 teaspoon of dried parsley flakes
1/4 teaspoon of Italian seasoning
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
1/4 teaspoon of poultry seasoning
Up to 2 cups of stock left from the hen, or substitute chicken broth
2 bay leaves

Cut the chicken into pieces and boil in salted water until meat is cooked through. Reserve 2 cups of the broth, reserve remainder for another use; set meat aside to cool. Once cooled, debone and shred the meat, discarding the bones; set aside. Prepare pasta al dente according to package directions. Drain, rinse, drizzle with olive oil and set aside.

Meanwhile, in a skillet heat the olive oil over medium heat and add the chopped onion, garlic and salt, saute for about 5 minutes or until veggies are tender. Add the tomatoes, basil, tomato sauce, sugar, parsley flakes, Italian seasoning, Cajun seasoning, poultry seasoning; bring to a boil. Add bay leaves, reduce heat, and simmer for 1 hour or until reduced and thickened. Stir in the chicken and enough broth from the stock you reserved from the hen (or use a commercial chicken stock) until it reaches the desired consistency. Bring back to a boil, reduce heat and simmer for about 15-20 minutes or until heated through.

Note: This is a fresh, fairly light sauce recipe. If you prefer a heavier sauce to pasta ratio, you'll need to increase the sauce portion.

Shortcut this: Use a rotisserie chicken, canned diced tomatoes, and commercial broth to speed things up. Add 2 teaspoons of a chicken base, to boost the flavor. You can use canned Mushrooms too. You'll probably need at least one large can diced tomatoes (28 ounce/1 pound 12 ounce), retaining the juices.

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