Recipe courtesy of Ree Drummond
Stovetop Chicken Spaghetti
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- Level: Easy
- Total: 1 hr
- Active: 55 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 798
- Total Fat
- 30 g
- Saturated Fat
- 14 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 52 g
- Cholesterol
- 164 mg
- Sodium
- 1088 mg
- Level: Easy
- Total: 1 hr
- Active: 55 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 798
- Total Fat
- 30 g
- Saturated Fat
- 14 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 52 g
- Cholesterol
- 164 mg
- Sodium
- 1088 mg
Ingredients
Directions
- Cook the pasta in lightly salted water in conjunction with the package instructions until not quite al dente and still quite chewy. Drain and set aside, reserving 3 cups of the pasta water.
- Place a large saucepan over high heat and add 2 tablespoons butter. Add the chicken and cook until browned and almost cooked through, about 5 minutes.
- Meanwhile, place a skillet over medium heat and add the remaining 2 tablespoons butter. When the butter has melted, add the panko and 1/2 teaspoon dried parsley. Season with salt and pepper, then toss and cook until golden brown, about 3 minutes.
- Add the bell pepper and onion to the pan with the chicken and cook until they have slightly softened, about a minute, then add the pimientos and stir. Reduce the heat to medium-low and add the cream of mushroom soup, pasta water and milk, then bring to a simmer. Add the Worcestershire sauce, remaining 2 teaspoons dried parsley, cayenne and seasoned salt to taste, followed by the cheeses, a handful at a time. Stir until completely incorporated. Add the frozen peas followed by the cooked pasta, then stir and cook until the pasta is perfectly cooked, a couple of minutes. Add salt and pepper, stir again, then sprinkle the toasted parsley breadcrumbs over the top.
