Prep 10 mins
Cook 30 mins
Simple and delicious. My grandmother made this alot when I was growing up and I still can't get enough of them.
- 453.59 g uncooked spaghetti
- 680.38-907.18 g chicken breasts (cooked and shredded into medium pieces)
- 118.29 ml butter
- 118.29 ml regular plain sour cream
- 78.07 ml chopped green bell pepper
- 78.07 ml chopped white onion
- 14.79 ml cumin powder
- 14.79 ml salt
- 453.59 g tomato sauce (or two 8 oz. cans)
- 453.59 g water
- Cook spaghetti according to directions on package.
- In a large pot on medium high heat, melt butter. Add onions, bell pepper and saute for about 3 minute or until translucent.
- Add cooked chicken and stir for about 1 minute Add the tomato sauce, cumin, salt and water (for 16 oz water, just fill the same can(s) tomato sauce and fill with water). Stir for about 3 minute.
- Add sour cream and mix well for about 5 minutes or until sour cream has completly dissolved.
- Add spaghetti and let simmer for about 10 minute It can be serve with white rice if you desire.
I made this several years ago. I had been sick and I kept craving my grandmother's chicken spaghetti. Whenever we have chicken spaghetti it's always the Velveeta recipe, which is good. But I was wanting hers and the only thing I knew was that it was tomato-based. So I started searching for a recipe. This one sounded like pure comfort food to me, so I gave it a try. It wasn't exactly like my grandmother's because I know she didn't use sour cream. But it certainly did hit the spot. (And quite honestly could be better than hers!)
This was perfect for a quick and simple weeknight meal. It was a new dish for us; we hadn't had anything like this before, but were very pleased with the result. I used whole wheat linguine instead of spaghetti, but otherwise followed the recipe exactly. The cumin flavor is strong, and the sour cream tones it down a bit. This was a great choice for PAC Fall 2009.