Quick and Light Chicken Spaghetti |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a really easy and lighter version of chicken spaghetti. It's been a family favorite for over 25 years. If you use cooked chicken, just put the bayleaf in the water with the spaghetti noodles while they cook. Add a bouillon cube too if you have it. Prep time includes boiling chicken. Ingredients:
2 large chicken breasts |
1 bay leaf |
2 stalks celery, chopped |
1 medium onion, chopped |
1 bell pepper, chopped |
1 garlic clove, minced |
1 (10 ounce) can cream of mushroom soup |
1 lb vermicelli |
1 (28 ounce) can chopped tomatoes |
1 tablespoon worcestershire sauce |
salt and pepper |
parmesan cheese |
Directions:
1. Cook chicken with bay leaf. Reserve 1/4c broth.
2. Cool and chop chicken.
3. Bring remaining broth to boil.
4. Break spaghetti into thirds and cook in broth.
5. Saute onion, green pepper, and celery in butter. Add to spaghetti. Combine soup and 1/4 c broth; stir into spaghetti.
6. Add remaining ingredients and stir well.
7. Spoon into lightly greased 13x9x2 pan.
8. Bake 350 20 minutes
9. Serve with Parmesan.
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