Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

chicken spaghetti in red sauce

Cheriluv avatar
Recipe by
Cheryl Culver
@Cheriluv
Coyle, OK

This is my Chicken Spaghetti with Red Sauce, it's Italian and has lots of delicious Spices with a slight kick There is also a shortcut quick version to this recipe if you're in a hurry, but I would say try the longer recipe when you have time. You should try this over your favorite Pasta, Enjoy Good Food

yield 4 -6
method Stove Top

Ingredients For chicken spaghetti in red sauce

  • 1 sm
    hen, boiled,reserve broth
  • 1 lb
    angel hair or your favorite pasta
  • 1 lb
    fresh mushrooms,sliced
  • 1/2 Tbsp
    olive oil
  • 1 can
    diced tomatoes, juice reserved
  • 2 Tbsp
    olive oil
  • 1 c
    chopped vidalia or yellow onion
  • 2 tsp
    garlic
  • 1 tsp
    kosher salt
  • 1/4 c
    fresh basil,chopped fine
  • 1 can
    tomato sauce
  • 1 Tbsp
    granulated sugar
  • 1/4 tsp
    dried parsley flakes
  • 1/4 tsp
    italian seasoning
  • 1/4 tsp
    cajun seasoning(like slap ya mama, this is optional
  • 2 c
    chicken stock from hen or boxed
  • 2
    bay leaves, dried

How To Make chicken spaghetti in red sauce

  • 1
    Instructions Cut the chicken into pieces and boil in salted water until meat is cooked through. Reserve 2 cups of the broth, reserve remainder for another use; set meat aside to cool. Once cooled, debone and shred the meat, discarding the bones; set aside. Prepare pasta al dente according to package directions. Drain, rinse, drizzle with olive oil and set aside.
  • 2
    Meanwhile, in a skillet heat the olive oil over medium heat and add the chopped onion, garlic and salt, saute for about 5 minutes or until veggies are tender. Add the tomatoes, basil, tomato sauce, sugar, parsley flakes, Italian seasoning, Cajun seasoning, poultry seasoning; bring to a boil. Add bay leaves, reduce heat, and simmer for 1 hour or until reduced and thickened. Stir in the chicken and enough broth from the stock you reserved from the hen (or use a commercial chicken stock) until it reaches the desired consistency. Bring back to a boil, reduce heat and simmer for about 15-20 minutes or until heated through.
  • 3
    Note: This is a fresh, fairly light sauce recipe. If you prefer a heavier sauce to pasta ratio, you'll need to increase the sauce portion. Shortcut this: Use a rotisserie chicken, canned diced tomatoes, and commercial broth to speed things up. Add 2 teaspoons of a chicken base, to boost the flavor. You can use canned Mushrooms too. You'll probably need at least one large can diced tomatoes (28 ounce/1 pound 12 ounce), retaining the juices.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT