Weeknight Bites: Chicken Spaghetti Remix

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You asked and we answered!  Many of you asked about creating some more budget-friendly, easy weeknight meals that might help you get supper on the table a little more easily.  I did just that!  Each week, I’ll be posting a new easy recipe for y’all!

This recipe combines the flavors of the old standby chicken spaghetti and brings it up to the top of the stove making it much quicker.  This is sure to be a hit at your house.  Folks at my table, even my two-year-old, are quite fond of it.

Y’all enjoy!

Ingredients

  • 3 large boneless, skinless chicken breasts
  • 1 – 16 oz box of penne pasta
  • 1 tablespoon salt
  • 1 – 10 oz can of cream of mushroom soup
  • 1 lb Velveeta Cheese
  • 1 – 10 oz can of Ro*Tel Tomatoes
  • 1/2 teaspoon granulated garlic

Directions

    1. Fill a large pot with 4 quarts of water and a tablespoon of salt.  Bring to boil.
    2. Reduce heat to medium high and add 3 large boneless, skinless chicken breasts.  Simmer chicken for 15 to 20 minutes or until the chicken is cooked throughout.  * Note: cooking the chicken on high boil will make it tough, so be sure to have the water just barely boiling.  Also, if you’re using frozen chicken breasts, be sure they are completely thawed before cooking or they will be though as show leather.
    3. Remove the chicken breast from the water and skim off any fat on the top.  Add your pasta to the chicken water.  Cook for 15 to 20 minutes or until pasta is done to your liking.
    4. Meanwhile, in a medium sized pot, combine Rotel tomatoes, diced Velveeta, cream of mushroom soup, and garlic over medium-low heat.
    5. Stir until Velveeta is melted and the sauce is warmed through.  Be careful not to get the eye too hot as the cheese will scorch quickly.
    6. Once the chicken has cooled,  piece it with your hands.  You can chop it finely as well.
    7. Once the pasta is done, drain it and return to the large pot.  Add chicken and sauce.  Mix to combine and serve.
Chicken Spaghetti Remix
 
Prep time
Total time
 
Ingredients
  • 3 large boneless, skinless chicken breasts
  • 1 – 16 oz box of penne pasta
  • 1 tablespoon salt
  • 1 – 10 oz can of cream of mushroom soup
  • 1 lb Velveeta Cheese
  • 1 – 10 oz can of Rotel Tomatoes (I used the Great Value brand of Diced Tomatoes with Green Chilies – You can also get the milder version if that suites your taste.)
  • ½ teaspoon granulated garlic
Instructions
  1. Fill a large pot with 4 quarts of water and a tablespoon of salt. Bring to boil.
  2. Reduce heat to medium high and add 3 large boneless, skinless chicken breasts. Simmer chicken for 15 to 20 minutes or until the chicken is cooked throughout. * Note: cooking the chicken on high boil will make it tough, so be sure to have the water just barely boiling. Also, if you’re using frozen chicken breasts, be sure they are completely thawed before cooking or they will be though as show leather.
  3. Remove the chicken breast from the water and skim off any fat on the top. Add your pasta to the chicken water. Cook for 15 to 20 minutes or until pasta is done to your liking.
  4. Meanwhile, in a medium sized pot, combine Rotel tomatoes, diced Velveeta, cream of mushroom soup, and garlic over medium-low heat.
  5. Stir until Velveeta is melted and the sauce is warmed through. Be careful not to get the eye too hot as the cheese will scorch quickly.
  6. Once the chicken has cooled, piece it with your hands. You can chop it finely as well.
  7. Once the pasta is done, drain it and return to the large pot. Add chicken and sauce. Mix to combine and serve.
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Comments

  1. YUM! I can’t wait to try this! =)

  2. I love chicken spaghetti!! This recipe is sooo good!!

  3. This looks great! I’ve seen recipes for chicken spaghetti but have been put off by the length of the recipe. I can’t wait to try yours!

  4. Stacey this looks so good, can’t wait to make it for my family! Will be looking forward to seeing more easy recipes too, just in time for a new school year.

  5. Love chicken spaghetti. It’s one of the few things my picky three year old will eat without fuss. My only thing is that I have to stick with regular spaghetti instead of another type of pasta. He is a textural and sight eater and if something doesn’t look the same, he won’t eat it.

  6. I made this and it was a huge hit! It made a lot but the 4 of us managed to eat it in a couple days. Even the leftovers were good. This will be a go to recipe!

  7. Virginia Holder says:

    Recipe says 3 chicken breasts, directions say 4. I’ll use 4 but thought you might clarify.

  8. I think I’ve found what’s for supper @ Our House tonight along with some of Christy Jordan’s Ten Minute Rolls and buttered broccoli. I have leftover chicken from one I boiled to make Green Chile Chicken Enchilada Casserole Saturday. I also have leftover Chile con Queso. So I’ve eliminated the middle man so to speak. Thanks for sharing this recipe Stacy. <3 Kim

  9. Too Delicious to Be So Easy!!! Who says that scrumptious has to be a headache and a half? Thank you so much for your yummy recipe. My family thought that I slaved over a stove, and they ate every bite. If you knew how picky they are you would realize what a gift you have given me, lol. The penne pasta is PERFECT, and I never would have thought to boil it in the broth, but it makes such a difference! Thank you from this Southern mom & Mimi!

  10. Denise Andrews says:

    I put this recipe down for tonight when I made our weekly menu this weekend. Well, 3 days later I am down with walking pneumonia. Luckily, I had already boiled the chicken and had the broth in the fridge. My husband who is awesome around the house but does not cook, fixed this tonight. It was GREAT and easy for him to make! Thank you for sharing!

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