#3813 - Chicken Bacon Spaghetti

(by Shirley McNevich)

1lb. raw spaghetti
1 TBSP olive oil
1lb. boneless/skinless chicken breasts
salt
pepper
6-8 slices bacon
2 cloves garlic (minced)
2 cups diced tomatoes
3 cups baby spinach
1/2 cup heavy cream
1/3 cup fresh grated Parmesan cheese

Cook spaghetti in salted water according to box directions--drain but DO NOT RINSE and save 1 cup of the pasta water. In a Dutch oven over medium heat add the olive oil--add the bacon and cook until bacon is crispy. Place the bacon on paper towels but leave the drippings in the Dutch oven. Salt/pepper both sides of the chicken--place it in the bacon drippings and cook chicken on both sides until no longer pink inside. Remove chicken, place it on a cutting board and cut it into bite sized pieces. Add the minced garlic, diced tomatoes and baby spinach to the Dutch oven (and add salt/pepper to your taste). Add the heavy cream, grated Parmesan cheese and the reserved 1 cup pasta water--stir to mix and turn heat back to simmer and let the mixture simmer until mixture thickens (while stirring). Turn heat back to medium and add the drained pasta to the sauce mixture--toss to coat/stir until hot. Crumble the bacon. Add the crumbled bacon and chicken pieces to the spaghetti mixture--toss to coat/stir until hot enough to serve.

#3768 - Double Spaghetti Casserole

(by Shirley McNevich)

6oz. raw spaghetti
3/4lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
26oz. chunky pasta sauce
4oz. pepperoni slices
10 slices deli provolone cheese

Break the raw spaghetti in half, then cook it according to box directions. Drain the spaghetti but do NOT rinse. In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--cook/stir until beef is browned and onions are tender. Remove from heat. In a large bowl add meat mixture, drained spaghetti and pasta sauce--stir well to mix. Spread HALF of the spaghetti mixture into a greased 9 x 13 glass baking dish. Spread HALF of the pepperoni slices over the spaghetti mixture. Cut the provolone cheese slices into quarters. Spread HALF of the provolone quarters over the pepperoni slices. Spread remaining spaghetti mixture over the cheese. Spread remaining pepperoni slices over the spaghetti mixture. Spread remaining provolone quarters over the top. Bake at 350 degrees 35-45 minutes or until hot and cheese is melted.

#3220 - Breaded Spaghetti

(by Shirley McNevich)

1 - 1lb. box raw spaghetti
1 large jar of your favorite spaghetti sauce
1 cup 4C Italian breadcrumbs (more if needed)
grated Parmesan cheese
optional: any meat pieces you want to add to the sauce

If adding any extra meat to the sauce (sausage, etc.) cook/brown the meat, then drain before adding it to the sauce. In a pot add the spaghetti sauce and drained meat--cook/stir until mixed and hot, then turn heat back to simmer. Prepare spaghetti according to box directions but DO NOT DRAIN--leave it in the water. When spaghetti is done, remove it from the stove and place the pot on a pot holder on your counter. Spread all of the bread crumbs on a dinner plate. To make each serving plate, ladle a large scoop of spaghetti sauce on each serving plate and sprinkle Parmesan cheese all over the sauce. Use tongs to get some spaghetti (still wet and dripping), dunk the wet spaghetti all over the bread crumbs, then place the coated spaghetti on the plate of spaghetti sauce. Repeat with all serving plates.

#1689 - Spaghetti Chicken Casserole

(by Shirley McNevich)

8oz. raw spaghetti (cooked according to box directions, drained but not rinsed)
1 - 10.75oz. can Campbell's cream of chicken soup
1 cup milk
1/2 tsp. salt
1 cup cooked, bite-sized chicken pieces
2 cups shredded cheddar cheese

Grease a 9 x 13 glass baking dish. In a bowl add soup and milk--stir until mixed. Add salt, chicken pieces and 1 cup of the shredded cheese to the soup mixture--stir. Add cooked spaghetti to the soup mixture--stir. Pour the whole mixture into the greased baking dish. Bake at 350 degrees for 20 minutes. Remove from oven, sprinkle the other cup of shredded cheese over the top and bake for 20 minutes longer or until hot.

#635 - Skillet Chicken Divan

(by Shirley McNevich)

6oz. uncooked spaghetti (broken in thirds)
1/4 cup butter
2 cups small broccoli florets
1 cup sliced fresh mushrooms
1 1/2 cups milk
2 TBSP flour
2 cups cheddar cheese (cubed)
1 - 9oz. package frozen pre-cooked chicken pieces (thawed)

Break spaghetti into thirds and cook spaghetti according to box directions--drain and keep warm. In a 12" skillet melt the butter until sizzling. Add broccoli and mushrooms--stir and cook over medium heat until vegetables are tender. Remove vegetables from skillet--set them aside in a bowl. In a separate bowl add the milk and flour--stir until smooth. Add the milk mixture to the empty skillet--cook and stir over medium heat until it comes to a boil. Boil for 1 minute. Take out 1 cup of cheese cubes and set aside--add the other cup of cheese cubes to the skillet with the milk/flour. Stir and cook until cheese is melted. Add the hot drained spaghetti, broccoli, mushrooms and thawed chicken pieces to the skillet with the melted cheese/flour/milk mixture. Cook until heated through, then stir in remaining cup of cheese cubes and continue cooking/stirring until cheese is melted and chicken is hot and cooked to your preference.

#404 - Spaghetti Salad

(by Shirley McNevich)

22 oz. raw spaghetti
1 cup chopped celery
1 - 4.5oz. can small shrimp, drained
1 chopped onion
1 cup frozen green peas
1 - 16oz. bottle ranch salad dressing

Break raw spaghetti in half and cook in a pot of boiling salted water until cooked to your preference. Drain and cool under cold water. In a large bowl, combine the cooked pasta, celery, seafood, onion and peas. Toss with enough dressing to coat. Refrigerate until chilled and serve.