For Valentines day I got the request to make my Mom's Chicken Spaghetti. It is a wonderful one pot dish, as in you add all the ingredients into the pot and let simmer for an hour, and voila! you have a dinner. I remember when my Mom first made this out of one of her old Ralph and Kaco's cookbooks years ago. I complained about it having chicken and olives in the red sauce...I thought it would be gross. To my surprise it was anything but. Now it is one of the top 3 recipes my husband requests for me to cook. I can also tell you it is better cold, I have been caught picking the chicken and olives out of the tupperware container inside the fridge, door wide open, every time :)
Red Chicken Spaghetti
1 lb skinless, boneless Chicken Breasts
1 rib Celery
1 Green Bell Pepper
2 6oz. cans Tomato paste (I like Cento brand)
1 can large Black Olives pitted
1 can Mushrooms
1 can peeled Tomato's
1 1/2 tsp Oregano
1 tsp Paprika
1 tbsp. Sugar
Kosher Salt
1/2 cup Parmesean
2 tbsp Olive Oil
- Salt chicken breasts and brown in olive oil
- Chop all vegetables and add to the browned chicken
- Add all other ingredients (including the juice from canned Olives and Mushrooms)
- Simmer for 1 hour
- Serve over pasta
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