chicken spaghetti with mushrooms in red sauce

Name: Chicken Spaghetti with Mushrooms in Red Sauce
Prep time: 1 h 30 min
Cook time: 4 h 30 min
Cuisine: Italian
Ingredients: COOKING CHICKEN OR USE QUICK METHOD* (SEE PERSONAL NOTE); 1 - 3-4 lb. chicken; 4 teaspoon(s) salt; 4 teaspoon(s) pepper (i will use less, about 2 tsps.); - reserve homemade chicken broth, for using later in the recipe; MAKING SAUCE; 4 tablespoon(s) butter; 1 large onion, diced; 1 small green bell pepper, diced; 5 clove(s) garlic, minced; 2 tablespoon(s) all-purpose flour; 1 can(s) (6 oz) tomato paste; 1 can(s) (10 oz) diced, ro*tel tomatoes; 1 can(s) (15 oz) tomato sauce; 1 tablespoon(s) sugar; 2 tablespoon(s) dried parsley; 1 - whole bay leaf; 3 1/2 cup(s) reserved chicken broth for the sauce (reserve remaining broth for boiling the pasta); PUTTING IT TOGETHER; - deboned chicken; 1 package(s) (8 oz) fresh mushrooms, sliced (optional); - parmesan for topping; PASTA; 1 pound(s) angel hair pasta (or your favorite pasta); - remaining reserved chicken broth; - enough water added to broth to boil pasta in

No Image

review

Private Recipe by

Sharon Colyer

@Cmom02

Louisville, KY

I got this recipe, somewhere online, but now I don't remember where. You stew a whole chicken the day before or morning of serving. It uses a homemade marinara sauce, as well. Comfort food...For less work, use a "quick method" of rotisserie chicken and canned chicken broth from the grocery. You also could cook the chicken in the pressure cooker, which is a method I still use on occasion.

►

yield serving(s)

prep time 1 Hr 30 Min

cook time 4 Hr 30 Min

method Stove Top

Ingredients For chicken spaghetti with mushrooms in red sauce

COOKING CHICKEN OR USE QUICK METHOD* (SEE PERSONAL NOTE)
1

3-4 lb. chicken
4 tsp

salt
4 tsp

pepper (i will use less, about 2 tsps.)
reserve homemade chicken broth, for using later in the recipe
MAKING SAUCE
4 Tbsp

butter
1 lg

onion, diced
1 sm

green bell pepper, diced
5 clove

garlic, minced
2 Tbsp

all-purpose flour
1 can

(6 oz) tomato paste
1 can

(10 oz) diced, ro*tel tomatoes
1 can

(15 oz) tomato sauce
1 Tbsp

sugar
2 Tbsp

dried parsley
1

whole bay leaf
3 1/2 c

reserved chicken broth for the sauce (reserve remaining broth for boiling the pasta)
PUTTING IT TOGETHER
deboned chicken
1 pkg

(8 oz) fresh mushrooms, sliced (optional)
parmesan for topping
PASTA
1 lb

angel hair pasta (or your favorite pasta)
remaining reserved chicken broth
enough water added to broth to boil pasta in

How To Make chicken spaghetti with mushrooms in red sauce

1
The day before or morning of serving, place chicken in large pot. Sprinkle 4 teaspoons salt and 4 teaspoons pepper over chicken. Cover chicken with water and place lid on pot. Bring to a boil and then simmer for 2 hours or until chicken is fully cooked. Remove chicken from broth, saving broth. Allow chicken to cool before deboning. Debone whole chicken & refrigerate, until ready for next step of recipe.

2
In another large pot, melt butter. Then add onion, bell pepper and garlic. Cook until vegetables are wilted. Add the flour to wilted vegetables and stir until blended. Add tomato paste and blend. Add Ro-tel tomatoes and tomato sauce and blend until mixed. Add sugar, 1 tablespoon salt, 1 tablespoon pepper, parsley and bay leaf. Mix well. Add the 3 1/2 cups of reserved chicken broth.
3
Now add the deboned chicken. Add mushrooms, if desired, and bring mixture to a slow simmer. Cover and cook for about 2 hours, stirring occasionally. Using the remaining chicken broth, add enough water to broth to boil the pasta, while sauce finishes cooking. Season sauce to taste. Drain pasta. Serve pasta and sauce individually with Parmesan cheese, on top, if desired.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.