Monday, May 9, 2011

Chicken Spaghetti - Mexican style

by Pioneer Woman

1 cut-up fryer chicken (or 3 chicken breasts)
1 16 oz. spaghetti
1/2 green pepper, diced
1 4oz. jar diced pimientos, drained
1 small onion, diced
2 cans cream of mushroom
2 1/2 cups fresh cheddar cheese, grated
1 tsp. seasoned salt
Freshly ground pepper to taste
1/8 to 1/4 tsp. tsp. cayenne pepper to taste
1 tsp. cumin (my addition)

Add chicken to a stock pot.  Cover with water and bring to a boil.  Reduce the heat to medium and simmer until the chicken is cooked, about 25 minutes.  Remove from water and set aside to cool.  Save broth but remove two cups of broth from the pot and set aside as well.

Break the spaghetti into 2 inch pieces

Bring the remaining broth back to a boil and add the spaghetti.  Cook it al dente.

Drain the spaghetti, discarding the cooking liquid.  Set aside in a large bowl.

With two forks (or your fingers) shred or cut the meat into bite-size chunks.

Dice green pepper, onions and tomatoes (I used  1/2 of a tomato since I didn't have any pimientos).

I couldn't resist but I had to saute the vegies even though the original recipe didn't say to.  I just don't like to bite into crunchy onions or green peppers.

Take both cans of cream of mushroom and dump them into the bowl of chicken

Add the 2 cups of cheese.  In my case I didn't have enough cheddar cheese but I had plenty of Cacique - Mexican cheese.  It was in a solid form so I shredded it along the cheddar cheese.  Oh by the way, speaking of shredding cheese, I am starting to shred my own cheese.  I read it from one of my fav chefs cookbooks that freshly shredded cheese is SOOOO much better than store bought already shredded cheese.  Obviously it's fresher, thicker and creamier and oh so cheesier!  They also say it's cheaper.

Then add the onion, green peppers and pimientos (or tomatoes in my case).  Add the seasoned salt, black pepper, cayenne pepper and cumin.  Take it easy on the cayenne if you can't handle the heat but if you can, then go for it!

Finally, add the chicken and broth.  stir together well, then taste to check the seasonings.  Pour mixture into a large baking dish and top with the remaining 1/2 cup cheddar cheese.  Bake for 35 to 45 minutes, until bubbly.

Let set for about 5 minutes.  Serve warm and enjoy!

This was a nice treat over the weekend.  I needed to cook my chicken but wasn't in the mood for it to be fried nor baked.  When I looked through Pioneer Womans cookbook this recipe jumped out at me not only because it looked good but because I had most of the ingredients.  I said most and not all.  Instead of pimientos I added fresh tomatoes.  I didn't have enough cheddar cheese but enough of Cacique cheese to make up for it so since it started to take on a Mexican style dish, I decided to add cumin.  Mixed with all the other ingredients it turned out very well.  Hubby and grandma enjoyed it as well.

It was Mother's Day weekend, we had gorgeous beautiful weather and ideal temperatures, I enjoyed working out in my garden without being bothered by too many mosquitos or gnats.  We just moved into our this home about 5 months ago so now that Spring is here, weeds are growing just as much as everything else, so weeding is keeping my muscles and my back sore but you know what?  It's all worth it.  At the end of the day, it's nice to relax by the pool and enjoy the beauty around me.  

View from our swing in the backyard

View a little to the left from the above picture

View from my kitchen window as I get started on my Mexican Chicken Spaghetti :)

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...