Chicken Spaghetti

Baked Chicken Spaghetti
http://pgoarelish2.files.wordpress.com/2011/11/baked-chicken-spaghetti.png?w=125
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 105 mins

Ingredients

3tablespoons olive oil
2medium (or 1 large) yellow onions, peeled and chopped
8ounces crimini (brown) mushrooms, cleaned and sliced
3large garlic cloves, minced
2tablespoons fresh chopped oregano or 2 heaping teaspoons dried
1 1/2cups dry red wine
4cups chopped Italian plum tomatoes, with their juices
3tablespoons tomato paste
1large bay leaf (or 2 small to medium)
1/2teaspoon salt
1/4teaspoon black pepper
1/4teaspoon Ground cayenne pepper or hot pepper flakes
3/4pound diced or shredded cooked chicken, light and dark meat
1pound hot, cooked spaghetti or thin spaghetti
1 to 1 1/2cup lower-sodium chicken broth
1/4pound freshly grated Parmigiano-Reggiano
1/2pound whole-milk mozzarella, coarsely grated

Instructions

  1. Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onion and sauté until softened and translucent, about 5 minutes. Add mushrooms and sauté until they are opaque and firm, about 3 minutes. Add garlic and oregano and sauté until fragrant, about half a minute.
  2. Add wine and bring to boil, stirring and scraping the bottom of the pot. Add tomatoes and tomato paste, stirring until smooth. Add bay leaf and season with salt, pepper and a pinch or so of cayenne pepper or pepper flakes. Bring to a simmer; reduce heat to medium-low. Simmer slowly until sauce is thick and flavors are well blended, 1 to 2 hours. Stir in cooked chicken, heat through, then turn off heat.
  3. Preheat oven to 375F. Lightly grease a 9-by-13-inch casserole with olive oil.
  4. Add cooked spaghetti to sauce, and toss until evenly coated and well mixed. Moisten with a cup or so of chicken broth as needed. Add half the Parmigiano and mozzarella and toss. Pour into baking dish, smooth the top, and sprinkle evenly with remaining cheese. Bake until hot, bubbly and golden on top, about 30 minutes.

 

Nutritional Info *per serving

  • Glycemic Load 7
  • Calories 410
  • Fat 17g
  • Saturated Fat 7g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 7g
  • Cholesterol 55mg
  • Sodium 810mg
  • Potassium 580mg
  • Carbohydrate 30g
  • Fiber 3g
  • Sugars 6g
  • Protein 27g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 25%
  • Calcium 35%
  • Iron 15%
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