Wednesday, September 28, 2011

Yummy in my Tummy: Chicken Spaghetti

As a former full time working mom, I know the importance of a quick delicious meal that everyone will love.  This one is sure to please and only takes 30 minutes!  I have made this with whole wheat noodles and it throws off the taste.  I've never done it with gluten free noodles, but if you try it and it turns out good - please let me know!

3 boneless skinless chicken breasts
Spaghetti Noodles (angel hair or regular)
1 packet of Lipton Onion dry soup mix
1 can of Original Rotel
12 ounces of Velveeta or another melting cheese of your choice (this is about 3/4ths of a block)
Spaghetti Noodles
Optional Ingredients:  Half an onion and a green pepper

Get a large pot and fill with water; bring to a boil.  Cut up chicken breasts into about 1/2 to 1 inch cubes and throw into the water. Add the spaghetti noodles (I use a good size handfull.  I took a handful and was able to stick all the ends of the noodles into a tablespoon.)  If you choose to add the onion and green pepper, do that now.  Cut them up into 1/2 inch to 1 inch sized pieces and throw them in the pot with chicken and spaghetti to boil. 

Below is a pic of the new kitchen stovetop area
Once the noodles are full cooked, slowly start to drain out the water, BUT do not drain out all of the water.  Leave enough so that the top of the noodles are just sticking out above the water. 

I hope you can see the water line around the edges.  It's just about right even with the top of the chicken and noodles.
Turn the heat down to Low on the burner.  Toss in the Rotel and Lipton Onion dry packet ingredients and stir.  Then cut up the Velveeta and add to the pot.  Stir occasionally to make sure the velveeta is melting.  Once all the cheese has melted and you have a creamy consistancy, Enjoy! 

The final product.  Delicious!


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