Baked Chicken Breast Recipes Easy Calories Bone in And Rice and Vegetables Dinner with Stuffing : Bake Chicken Recipe Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Sunday 25 January 2015

Bake Chicken Recipe Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Bake Chicken Recipe Biography

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BAKED CHICKEN SPAGHETTI
September 29, 2012

47
Baked Chicken Spaghetti from 101 Cooking For TwoEverybody loves chicken with pasta. Here is a great tasting recipe that is weeknight simple but tasty enough for company. Make it ahead and pop it in the oven when you need it.

I have tried baked spaghetti before but the recipes always had too much pasta that was mushy. They were just wrong. I started with my chicken marinara then added some tomato paste to deepen the taste. I then undercooked 8 oz of spaghetti by 2 minutes. Mixed in some grated Parmesan. I then mixed the sauce a little into the pasta and topped with some mozzarella and more grated parmesan until browned. About 25 minutes.

Rating

rating system 4
A very strong 4 with the potential of being some bodies favorite recipe.

Notes: My garlic marinara has some crushed red pepper and my wife though it should have been left out. It was just a little heat at the wrong time for her and I understand. I have made it optional in the recipe. I used 2 14 oz cans of diced tomatoes instead of a 28 oz can of crushed just because I happened to have them.

ingredients for recipe
Preheat oven to 350 degrees convection.

trim and cut up chicken
Rinse, pat dry and dice 2 medium chicken breast. About 1-1 1/2 pounds.

cook garlic for a few minutes
Start with 2 tsp of oil over medium high heat. Add 2-4 cloves of garlic minced.

add chicken to the garlic
After a minute or two add the chicken.

chop the onion
Chop a medium onion and add to the chicken. Cook until chicken is done and cuts easily with wooden spoon. About 8 to 9 minutes. Break apart any large pieces of chicken.

add tomatoes to chicken
Add two 14 oz cans of diced tomatoes, one 6 oz can tomato paste, 2 t dry basil (or 2 T fresh basil), 1 t kosher salt, 1/2 t pepper, 1/2 t crushed red pepper (optional), 1/2 t oregano. Simmer over low heat while you cook the pasta.

cook paste
Cook 8 oz of pasta according to instructions on box but decrease time by 2 minutes. I’m a traditionalist so here is standard spaghetti.

add Parisian cheese
Add the spaghetti to a large baking dish. Add 1/2 cup shredded Parisian to the sauce and mix well.

top the cooked pasta with the sauce
Add the sauce on top of the pasta.

mix sauce into pasta a little
Mix the sauce into the pasta just a little.

top with cheeses
Top with 1/2 cup each of mozzarella and grated Parisian. You may cover and refrigerate at this point.

cook until golden brown
Bake until sauce is bubbling and top brown. About 25 minutes for me. Longer if you had refrigerated the dish.
BAKED CHICKEN SPAGHETTI

SAVE PRINT
PREP TIME
25 mins
COOK TIME
25 mins
TOTAL TIME
50 mins

Everybody loves chicken with pasta. Here is a great tasting recipe that is weeknight simple but tasty enough for company.
Author: Dan Mikesell
Recipe type: Main Dish
Cuisine: Italian
Serves: 8 servings
INGREDIENTS
2 medium skinless boneless chicken breasts cut into 1 inch cubes
8 oz spaghetti
2 t oil
2-4 cloves garlic minced
1 medium onion diced
2 14 oz cans diced tomatoes
1 6 oz tomato paste
½ t oregano
2 t dry basil
1 t kosher salt
½ t pepper
½ t crushed pepper (optional)
INSTRUCTIONS
Preheat oven to 350 degrees convection. Rinse, pat dry and dice 2 medium chicken breast. About 1-1½ pounds.
Start with 2 tsp of oil over medium high heat. Add 2-4 cloves of garlic minced. After a minute or two add the chicken.
Chop a medium onion and add to the chicken. Cook until chicken is done and cuts easily with wooden spoon. About 8 to 9 minutes. Break apart any large pieces of chicken.
Add two 14 oz cans of diced tomatoes, one 6 oz can tomato paste, 2 t dry basil (or 2 T fresh basil), 1 t kosher salt, ½ t pepper, ½ t crushed red pepper (optional), ½ t oregano. Simmer over low heat while you cook the pasta.
Cook 8 oz of pasta according to instructions on box but decrease time by 2 minutes. I’m a traditionalist so I used standard spaghetti.
Add the spaghetti to a large baking dish. Add ½ cup shredded Parisian to the sauce and mix well.
Add the sauce on top of the pasta. Mix the sauce into the pasta just a little.
Top with ½ cup each of mozzarella and grated Parisian. You may cover and refrigerate at this point.
Bake until sauce is bubbling and top brown. About 25 minutes for me. Longer if you had refrigerated the dish.