Chicken spaghetti seems to be a very popular dish. But it’s popularity eluded me until about a year ago when I started seeing links to recipes popping up all over the place.
Once it was on my radar, I began looking at many of the recipes and noticed that most of them called for cream of chicken soup, Velveeta cheese and a can of Ro-Tel tomatoes. With the exception of the tomatoes, all of those ingredients are on my do not buy list. So, I never made it, but I kept thinking that I could make it from scratch.
And I kept thinking and thinking about it until finally I got tired of just thinking about it and decided to actually do it.
We all thought it turned out great. Although I will admit I don’t know what the original recipe tastes like. Regardless, this dish is a winner in our house and one that I’ll be making frequently.
- 1/3 c. butter or margarine
- 1/2 green pepper, finely diced
- 1/3 c. flour
- 1 1/2 c. chicken stock
- 1 1/2 c. milk
- 3 c. shredded cheddar cheese
- Salt and pepper, to taste
- 1/2 t. cumin
- 1/2 t. chili powder
- 1 8 oz. can diced tomatoes, drained
- 1 lb. chicken, fully cooked and cubed
- 1/2 lb. spaghetti, fully cooked
1. In a large skillet or saucepan, melt butter or margarine over medium heat. Add green pepper and cook 2-3 minutes. Add flour and cook an additional 2 minutes. Slowly add chicken stock and milk. Whisk or stir well to prevent lumps.
2. Bring mixture to a boil, reduce heat and simmer about 3 minutes, until slightly thicker than a gravy consistency. Remove from heat. Stir in spices, cubed chicken and spaghetti until combined.