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Chicken Spaghetti

September 9, 2012 • Paige

This recipe was born out of “use what you have”.  I had chicken, whole wheat pasta, and some canned tomato paste & sauce.

Chicken Spaghetti

 

2 chicken breast
3 cups (approx.) broth from boiling chicken
1 ½ cup diced celery
1 ½ cup diced onion
1 small can tomato paste
1 15oz can tomato sauce
2+ TBSP minced garlic
a big handful of crushed basil, or pesto
dried oregano (I used a bunch)
handful of shredded sharp cheddar cheese
1 cube chicken boullion
Pepper or Cavendar’s Greek Seasoning
Tiny bit of Tony Cachere’s (green can)
liquid smoke
salt

 

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Boil the chicken breasts, keep simmering until ready to use.

In a large pot, sauté onion and celery on high.
Add “some” of the chicken-broth and turn heat down.
Add tomato paste and tomato sauce and simmer gently.

Dice or shred chicken breasts, then add to the sauce.
Add as much of the chicken-water as is needed.
Simmer gently while adding everything else.
Serve over whole wheat pasta.
Categories: Cooking & Recipes
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