Chicken With Spaghetti
A hearty chicken and spaghetti dish with rich tomato flavors, seasoned with herbs and vegetables, perfect for family dinners and comfort food lovers.
Ingredients
- 5 lb. chicken ⓘ
- salt ⓘ
- 1 small onion ⓘ
- 1 piece celery
- 2 large onions, diced ⓘ
- 2 c. diced celery ⓘ
- 1 large green pepper, diced ⓘ
- 1/2 c. oil or butter or combination of both ⓘ
- 1 (No. 2) can tomato puree ⓘ
- 1 can tomato paste ⓘ
- 1 large can mushroom pieces ⓘ
- 1/2 tsp. pepper ⓘ
- cayenne
- 1 tsp. salt ⓘ
- 1 tsp. sugar ⓘ
- 1 clove garlic, minced ⓘ
Instructions
- Simmer the chicken in water with salt, small onion, and celery until cooked.
- Cool the chicken in the broth.
- Remove skin and bone from the chicken and cut the meat into small pieces.
- In a large skillet, heat oil or butter, then sauté diced onions, diced celery, and diced green pepper until tender.
- Add tomato puree, tomato paste, and mushroom pieces to the vegetables and cook for a few minutes.
- Season the sauce with salt, pepper, cayenne, sugar, and minced garlic.
- Combine the cooked chicken with the sauce and simmer to blend flavors.
- Cook spaghetti separately until al dente, then drain.
- Serve the chicken and sauce over the cooked spaghetti.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine to the sautéed vegetables. If you're out of tomato paste, you can use an extra can of tomato puree, though it may alter the sauce's thickness. Fresh herbs like basil or oregano can enhance the dish further. This recipe also pairs beautifully with Nine Layer Dip for a flavorful appetizer.
Serving Suggestions
Serve the chicken and sauce over the spaghetti, garnished with grated Parmesan cheese and fresh herbs if desired. A side salad with a light vinaigrette complements the dish nicely. For a heartier meal, consider serving with garlic bread or pairing with Company Potato Dish for a comforting combination.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the chicken and sauce in a saucepan over medium heat, stirring occasionally until warmed through. You can also microwave it in short intervals, ensuring even heating, but be careful not to overheat the spaghetti to avoid mushiness.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken With Spaghetti contains roughly 913 calories, with 42g protein, 171g carbohydrates, and 11g fat. It is an excellent source of vitamin C (88% of the Daily Value), protein (84% of the Daily Value), and dietary fiber (68% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 479mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pasta for this recipe?
Yes, you can use any type of pasta you prefer or have on hand. Penne or fettuccine would work well, but keep in mind that cooking times may vary. Just be sure to cook it al dente to maintain a nice texture when served with the sauce.
Is it possible to make this recipe ahead of time?
Absolutely! You can cook the chicken and prepare the sauce a day in advance. Just store them separately in the refrigerator. When you're ready to serve, combine the chicken with the sauce and reheat before serving over freshly cooked spaghetti.
What can I do if the sauce is too thick?
If your sauce turns out too thick, simply add a bit of the pasta cooking water or chicken broth to reach your desired consistency. Stir well and let it simmer for a few more minutes to allow the flavors to meld while adjusting the texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).