Tuesday, March 13, 2012

Chicken Confetti Spaghetti

This recipe is a staple that I love to cook every once in awhile. I like to pair it with a nice Green vegetable and you have a well balanced meal.  I love that the recipe is light and filling at the same time. You won't be disappointed!

2 tablespoons unsalted butter
8 oz spaghetti pasta
10 oz cooked, diced chicken (about 2 1/2 cups) ( I like to use a rotisserie chicken)
1 (4-oz) jar diced pimentos (drained)
8 oz trinity mix (fresh diced onions, bell peppers, celery)
1 (10.5-oz) can condensed cream of mushroom soup
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 (14.5-oz) can reduced-sodium chicken broth
1 1/4 cups shredded sharp Cheddar cheese
1 cup panko bread crumbs

•Preheat oven to 425°F.
•Bring water to boil for pasta.
•Cut butter into small pieces; place in medium bowl and set aside to soften.

1.Break pasta into 2-inch-long pieces before adding to boiling water; cook and stir 5 minutes or until partially tender.
2.Combine in microwave-safe bowl: chicken, pimentos, trinity mix, soup, salt, pepper, and broth. Cover and microwave on HIGH 2–3 minutes or until hot and vegetables begin to soften.
3.Drain pasta and stir into vegetable mixture; transfer to 2-quart baking dish. Stir cheese and bread crumbs into butter. Mix with fingertips until crumbly; spread evenly over chicken mixture. Bake 15–20 minutes or until bubbly around edges. Let stand 5 minutes before serving. (Makes 6 servings.)

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