Spicy Chicken Spaghetti
Ingredients of Spicy Chicken Spaghetti
Water 8 cups 2 L Salt 1 tsp. 5 mL Whole-wheat spaghetti,broken into 4 pieces 8 oz. 225 g Olive (or cooking) oil 1 tbsp. 15 mL Boneless,skinless chicken breast halves, cut into 1/2 inch (12 mm) cubes 3/4 lb 340 g Sliced fresh white mushrooms 3 cups 750 mL Can of condensed cream of mushroom soup 10 oz. 284 mL Milk 1/3 cup 75 mL Can of diced tomatoes (with juice) 14 oz. 398 mL Finely chopped pickled jalapeno peppers 1 tbsp. 15 mL Dried basil 1 1/2 tsp. 2 mL Pepper 1/2 tsp. 2 mL Garlic powder 1/4 tsp. 1 mL Grated jalapeno Monterey jack cheese 1 cup 250 mLHow to Spicy Chicken Spaghetti
Conbine water and salt in large sauce pan. Bring to a boil. Add pasta. Boil,uncovered,for 10 to 12 minutes, stirring occasionally, until tender but firm. Drain. Return to same pot. Cover to keep warm.
Heat olive oil in large frying pan on medium. Add chicken. Cook for about 5 minutes, stirring occasionally, until no longer pink.
Add mushrooms. Cook for 5 to 10 minutes, stirring occasionally, until liquid gas evaporated and mushrooms are starting to brown , Add to pasta. Toos. Cover to keep warm.
Stir soup and milk insame frying pan until smooth. Add next 5 ingredients. Heat and stir on medium for 2 to 4 minutes until boiling. Add sheese stir for about 30 seconds until melted. Add to pasta mixture. Toss to combine. Makes about 7 cup (1.75 L)
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