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Anybody got a good Chicken and Spaghetti Recipe?

John, some die hards would snub their noses at this, but I must admit my spag sauce has grocery-store roots. I have an all-white kitchen and stove so I dislike long-simmering a red spattering sauce on the stove-top. My method is to simply add a few jars of Prego (or some other- Aldi's has a nice "Cabernet Marinara" that I like on the cheap) a tiny can or two of tomato paste (for deep richness) a glass or 2 of red wine and mushrooms and let that slow cook in the crock pot on the counter all day long. Often I'll even go the extra store-bought mile and add frozen pre-cooked meatballs for total ease when I get home from my night-shift in the morning. Then when I awake at about 3:00PM to the heavenly aroma all I need do is tear up a lettuce salad and cook some pasta! (Or I'll add chicken quarters and chopped green bell pepper for a nice Cacciatore.)
 
Hey, I'm not snubbing my nose. Sounds good to me. Of course I will use my homemade sauce to lower the sodium but the rest will do fine. Thanks Kevin.

BTW; Are you kissing a fish?
 
chubbyalaskagriz said:
Yes, John. Alaska tradition requires ya to kiss the first salmon of the season, 'elst you'll catch no others! :)
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I will try that with a deer next fall. My freezer is just about bare of venison our season was so bad last year. Going to plant a big wet one on the first deer I see.
 
Here's what we do all of the time with ground chicken to make spaghetti

1 pound lean ground chicken (look for the packages of lean ground chicken - it's not easy to find)
1 tsp Italian Seasoning
1 tsp fresh minced garlic or 1/4 tsp dry granulated garlic
15 oz can of salt free tomato sauce
1/2 tsp grated Parmesan Cheese

Cook your favorite pasta as on the package. Meanwhile ....

Cook the ground chicken, continually breaking up the pieces. It wants to stick together so it's a lot of work get it broken up into pieces like ground beef would do. Repeat until the ground chicken is cooked through.
Sprinkle the Italian Seasoning over the chicken, add the minced garlic and tomato sauce.
Simmer for 10 minutes, stirring often.
Top the chicken with the Parmesan cheese and serve over the prepared pasta.

A little garlic bread would be a great addition to this recipe.
 
Sounds good but I think I will substitute the Parmasan for Swiss to lower the sodium content and use chicken pieces since I'm pretty lazy. Not knocking your recipe but I have to sub a lot of ingredients on my low sodium diet. Thanks for the reply.
 
Sauce is what runs through my veins - no blood. And I was brought up on chicken in sauce. I always fry my chicken separate and then add a bit of sauce to it - I don't mix it with other meats or the macaroni because chicken tends to get stringy and with the bones - well - I don't need anyone to choke on it. Choking is a big fear that I have. And of course you can use your favorite sauce that is less sodium.
 
jpshaw said:
Sounds good but I think I will substitute the Parmasan for Swiss to lower the sodium content
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If you go to this site on nutrition for Parmesan Cheese, it shows 1 tbsp (change from a cup to a tablespoon in the selector) is 76mg sodium per tablespoon. If you add 1/2 tsp of Parmesan, that's about 12mg sodium. Seems low to me.

and use chicken pieces since I'm pretty lazy. Not knocking your recipe but I have to sub a lot of ingredients on my low sodium diet. Thanks for the reply.
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I'm curious on how are using chicken pieces is easier than buying a package of already ground lean chicken breast? While cooking, there is a little work to keep the ground chicken from clumping. Other than that it's like cooking ground beef or even chicken pieces.

Matt
 
Mama Mangia said:
I'm really just an ol' mush!
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Hi Mama, I have been looking for you, I wanted to thank you for your Denver/western omelet recipe. I was having trouble with folding an omelet and your sugestion, letting it cook first, taking up the edges a bit, and then folding helped a lot it didn't scramble on me lol :) Cookie
 
Last edited:
Italian Chicken-Legs Recipe:
6-7 chicken legs, remove skin,
1 1/2 cups Light Italian dressing
Italian bread crumbs

Dip chicken legs into Italian dressing and then roll/coat in Italian bread crumbs.
cover and bake 30-40 min. at 350
 
spiceplace said:
I'm curious on how are using chicken pieces is easier than buying a package of already ground lean chicken breast?
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It's the flaw of rural bliss. The nearest place to buy ground chicken is in Shreveport and that's an hours drive from me. You substitute what you can actually get for what the recipe actually calls for.
 
re - chicken in sauce -

ground chicken is nice for making burgers or sausage or even meatballs/meatloaf - but for real chicken in sauce - chicken pieces can't be beat and if fried just right, they are tender and juicy and it is just fabulous!
 
I've seen Ground turkey in my "Burg" from time to time but the only ground chicken I've seen around here has been "Road Kill".
 
jpshaw said:
I've seen Ground turkey in my "Burg" from time to time but the only ground chicken I've seen around here has been "Road Kill".
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tooo funny!

just grab some chicken pieces when they are on sale - the boneless skinless breast and thighs make it really easy - and grind away!

I would never purchase ground chicken in the store - too many years in the food industry and I can just imagine what they do to it and what it is made from -
 
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