So, you know those days where everything goes wrong and you can't stand the thought of slaving over dinner? I sure do! This is one of those dishes that you can throw together really quickly on a busy night. You ready for the recipe?
Quick Chicken Spaghetti
3 cooked chicken breasts OR 2 cans cooked chicken
12 oz. spaghetti
1/4 of a large Velveeta
1 can of Rotel
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
4 oz. can mushrooms
small jar of pimentos
1 cup shredded Cheddar
Boil water and cook spaghetti. In a saucepan, put both cans of soup and can of Rotel. Add Velveeta - okay I honeslty don't really measure, but about 1/4th of a large Velveeta. Stir until Velveeta melts. Add, pimentos and mushrooms.
Drain spaghetti and add to soup mixture. Add cooked chicken to mixture and stir well. Dump the spaghetti mixture into a 9 x 13 greased pan. Sprinkle with cheddar and bake at 350 degrees for about 15 minutes or until cheese melts.
Soooo easy, right?
As usual, the pictures could be better if only I had an awesome camera. Maybe I'll get one by the time I have grandkids.
A few weeks ago, Hubby and I were watching the Today Show, when a new recipe caught Hubby's eye. Today contributor, Mark Bittman, was showcasing his three favorite simple recipes. Hubby was fixated on the Spaghetti with Fried Eggs. I love fried eggs, but fried eggs and spaghetti sounded a little revolting to me. When the show came back from commercial, Matt, Ann and Natalie were sitting on the couch with this big bowl of pasta and raving about how good it was. That was all Hubby needed to hear. Later than night, Hubby watched the clip again (YAY for my DVR) and followed along in our kitchen. I must admit that I was apprehensive, but considering I didn't have to cook that night, I figured it was worth a try. I was very pleasantly surprised.
1. Bring a pot of salted water to a boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
2. Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
3. Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.
Serving Size
Time: 20 minutes. Yield: 2 or 3 servings.
This is a picture of how ours turned out the other night. We added shrimp this time, which was very good.
As usual, please pretend that this is a really good picture. I envy those of you with good cameras and lighting. It actually tastes a lot better than it looks. Really, it does. Cross my heart.
** I forgot to mention that we used whole wheat pasta. I'm pretending that using whole wheat pasta will take away from the fact that I probably used more cheese than the chef intended. After all, like the finger sucking guy on the Super Bowl Dorito commercial says, "MMMMM Cheese!"
