Wednesday, July 17, 2013
Everybody's Got One
Do you have a good Chicken Spaghetti recipe? I know a LOT of people out there have one, and they are all pretty similar. Most start with boiling a whole chicken, shredding the meat, and making a sauce with cream of chicken or cream of mushroom soup and Velveeta. Some throw in Rotel or mushrooms or shredded cheese. And they're all good.
So why in the heck should you even consider making my Chicken Spaghetti? Well, for a couple of reasons. I used chipotle peppers. I used only white meat that I poached in butter. I used mushrooms. I used fresh tomatoes. I used garlic (of course I did). I used chicken stock. And I used real cream, no "cream of" soups. Now, please don't get all upset with me now. I'm not criticizing those of you who use those soups. They are full of great flavor and very handy and convenient for busy people. I just seem to have an affinity with making my own sauce. It does take more time, but I enjoy it. If you need to save time and effort, I applaud you for still cooking and using convenience products to get you there quicker.
But, back to the spaghetti, this one is rich and full of flavor with a spicy kick. It isn't that time consuming, but it takes a little bit longer than using the cream of soups for sauce. And I guess you could sub out all real cheese instead of the Velveeta if you're avoiding that. If your family won't protest and ban you from the kitchen for changing your Chicken Spaghetti recipe just this once, then please try this one.
I wonder if I can make homemade Velveeta...
CHEESY CHIPOTLE CHICKEN SPAGHETTI
1 1/2 lb boneless, skinless chicken breasts, cubed
1 green bell pepper, chopped
1 onion, chopped
2-4 chipotles in adobo, chopped
1 lb Velveeta, cubed
1/2 to 3/4 C heavy cream
1 tomato, chopped
One 8-ounce package mushrooms, sliced
3 cloves garlic, minced
1/2 stick butter
1/2 C chicken stock
1/2 C Cheddar cheese (or Pepper Jack if you're brave)
1 lb spaghetti noodles
Cook spaghetti according to directions.
In a dutch oven or a large pot, melt the butter and cook the chicken over medium high heat for 3-5 minutes or until cooked through. (Don't overcook them or they'll be tough.) Remove the chicken to a plate and cover with foil.
Add the onions, bell peppers, and chipotle to the pot. Cook until the veggies are tender. Add in the mushrooms and garlic and cook until the mushrooms are tender and the liquid is cooked out. Add in the chopped tomatoes, garlic, and chicken stock. Deglaze the pan for about 2 minutes. Turn the heat to medium and add in the Velveeta and shredded cheese. Continue stirring until the Velveeta melts. Add in the cream (1/2 C for thicker sauce, 3/4 C for thinner sauce.) Season with salt and pepper. Remove from heat and stir in the spaghetti.