Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chicken Spaghetti Ole
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- #68748
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 ounces uncooked spaghetti pasta
1 tablespoon butter or margarine
1 small green bell pepper, chopped
1 medium stalk celery, chopped
1 small onion, chopped
1 can (10 ounce size) diced tomatoes with green chiles, undrained
1 can (8 ounce size) tomato sauce
8 ounces prepared cheese product, cut into cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups diced deli rotisserie chicken
sliced jalapeno peppers, if desired
directions
Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Cook and drain spaghetti as directed on package.
Meanwhile, in 12-inch skillet, melt butter over medium heat. Cook bell pepper, celery and onion in butter, stirring occasionally, until tender. Stir in tomatoes, tomato sauce, cheese, salt and pepper; reduce heat to low. Heat, stirring frequently, until cheese is melted.
Stir in chicken and spaghetti. Spoon into baking dish. Bake uncovered about 30 minutes or until bubbly around edges. Top with chiles.
added by
furrpaws
nutrition data
Nutritional data has not been calculated yet.
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