Chicken Spaghetti (Red Sauce)

I spent the week organizing all of Weenie's recipes, which was quite tedious. I think she has more dessert recipes than anything! Is it just me or do you gravitate to the kitchen table to do everything too?

My categories consist of…

Breakfast
Appetizers
Sides
Salads
Sauces, Relishes, Preserves
Soups
Dinners - Casseroles, Meats, Poultry, Seafoods
Breads
Fall recipes
Holiday recipes
Dessert

What recipes are you looking forward to the most? I have so many wonderful memories of my grandmother in the kitchen. When it was time for everyone to eat, we dished up right from the stove. Weenie would sit in her side chair and just watch everyone while she sipped a glass of pinot grigio. We would all sit around the table and some would just dig in. Weenie would say, “Now wait for the prayer.” My Uncle Ed always joked, “We’re just making sure the food’s worth prayer for.” It was always delicious.

This week, we made chicken spaghetti. We weren’t really sure what we were getting into. Weenie’s handwriting is hard to read. And I remember when I tried to get recipes from her in the past, she would just say, “Do it to taste!” Like she never measured anything in her life. But I will say, this recipe turned out quite well. Of course, I feel like all my kids eat is macaroni or chicken nuggets. So Chris and I ate chicken spaghetti all week. Not sure this project will be good for our waistlines! Ha! Let me know if you enjoyed the recipe as much as we did!

Ingredients:

3 chicken breasts

96 fl oz chicken stock

spaghetti

2 tbsp butter

1 ½ onions

½ garlic clove

2 green peppers

3 cans (15 oz each) tomato sauce

1 can cream of mushroom

2 cans of mushrooms drained

2 tbsp of Worcester sauce

Tabasco

salt and pepper

parmesan

Directions:

Boil 3 chicken breasts in pot of chicken stock for about 5 minutes before placing spaghetti in with chicken. Boil for 15 minutes.

Sautee 2 tbsp butter, 1 ½ onions, ½ garlic clove, 2 green peppers until soft.

Add 2-3 cans of tomato sauce. 1 can cream of mushroom. 2 cans of mushrooms drained. 2 tbsp of Worcester sauce. Dash of Tabasco. Salt and pepper to taste. Sautee for 10-15 minutes.

Remove chicken from stock and cut up. Place in sautee mixture, along with noodles. Pour into casserole dish and add parmesan cheese on top.

Bake at 325 for 15-20 min.