Chicken Spaghetti With a Tomato Sauce Base
photo by Realtor by day, Chef by night
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Serves:
-
8-10
ingredients
- 3 lbs chicken, boiled and chopped keep broth
- 3 tablespoons bacon grease
- 2 onions, chopped
- 3 garlic cloves, chopped
- 1 green sweet pepper, chopped
- 6 green onions, chopped (optional)
- 4 celery ribs, chopped
- 2 cups broth, use from boiled chicken
- 1 (10 ounce) can tomato soup
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 lb spaghetti noodles, uncooked
- 3 bay leaves
- 2 teaspoons hot sauce (optional)
- 2 tablespoons Worcestershire sauce
directions
- Sautee Onions, Garlic, Celery, Belpepper, and Green Onions in Bacon grease until onions are clear.
- Bring broth to a boil, add vegetables and Bay leaves, boil 20 minutes.
- Add hot sauce and Worcestershire.
- Cook on low to medium.
- Add the 3 cans of Tomato products and boil 10 minutes.
- Add diced Chicken and cooked noodles, cooking just until noodles have absorbed sauce, add extra broth as needed to keep it moist, not soupy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
DEE-LISH! We liked this alot and I will be making it again. My little girl really liked it and my DH ate 2 big platefuls. I made a couple very minor changes- I left out the celery because we don't like it and instead of a can of tomato soup and a can of tomato sauce, I used 2 cans of tomato sauce (we don't like the taste of canned tomato soup). Other than that, I made this exactly as written and it was perfect. As it says in the last step, I did have to add extra chicken broth to keep it from getting too thick so you want to keep the broth until its ready to put on the table. I did use the hot sauce and it was not too hot or spicy at all. Thanks for posting this yummy dinner recipe! Made for Pick a Chef Spring 2009.
Tweaks
-
DEE-LISH! We liked this alot and I will be making it again. My little girl really liked it and my DH ate 2 big platefuls. I made a couple very minor changes- I left out the celery because we don't like it and instead of a can of tomato soup and a can of tomato sauce, I used 2 cans of tomato sauce (we don't like the taste of canned tomato soup). Other than that, I made this exactly as written and it was perfect. As it says in the last step, I did have to add extra chicken broth to keep it from getting too thick so you want to keep the broth until its ready to put on the table. I did use the hot sauce and it was not too hot or spicy at all. Thanks for posting this yummy dinner recipe! Made for Pick a Chef Spring 2009.
RECIPE SUBMITTED BY
BethHallKelley
Lucedale