Hoby's Chicken Spaghetti
If you like it a little more spicy, use the hot variety of diced tomatoes with chilies!
2 largechicken breast halves, skinless and boneless
4 cchicken broth
1/4 tspground black pepper
8 ozspaghett, broken in half
1/2 cchopped green bell pepper
1/2 cchopped celery
1 cchopped onion
6 ozsliced white or crimini mushrooms
4 ozcubed velveeta cheese
1 cshredded cheddar cheese
10 ozcan diced tomatoes with green chilies (small can)
How to Make Hoby's Chicken Spaghetti
- In a large pot, place chicken breasts in chicken broth and add pepper, bring to a boil, reduce heat, cover pan and simmer for 15 – 20 minutes, or until chicken is no longer pink in the middle. Remove chicken to a plate to cool.
- Skim or strain chicken broth to remove any fat. Bring back to a boil and add spaghetti. Cook for 10 to 12 minutes or until tender. DO NOT DRAIN.
- While cooking spaghetti, melt butter in sauté pan and add peppers, celery, onion and mushrooms and cook over medium heat until onion is soft. Set aside.
- Shred the chicken breasts with two forks and set aside.
Add cubed Velveeta and Cheddar cheeses to spaghetti and chicken broth and stir until melted. Add sautéed mixture, diced tomatoes and chicken and stir until thoroughly combined. You can serve the Chicken Spaghetti at this time.
Preheat oven to 350 degrees, lightly grease a 13” x 9” baking dish. Place combined chicken mixture into dish and bake for 35 to 40 minutes, stirring once halfway thru cooking time. Baking the dish helps reduce the moisture level and combine the flavors.
Serve sprinkled with shredded cheese (I used an Italian Blend) and sliced scallions.