Creamy Creole Chicken Spaghetti

Course : Chicken
Serves: 1
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4 medium boneless chicken breast -- 1 pound
2 medium bell pepper -- chopped
2 medium Onion -- chopped
4 stalks celery -- chopped
1 teaspoon salt -- to taste
1 teaspoon pepper -- to taste
1 teaspoon cayenne -- to taste
1 teaspoon paul prudhommes poultry magic -- to taste
1 cup mushroom -- sliced
1 can cream of mushroom soup -- condensed
4 tablespoons butter -- melted
8 ounces monterey jack cheese
12 ounces angel hair pasta

Preparation / Directions:

Boil 2-3 quarts of water. Add 1onion, 1 bell pepper, 2 stalks celery; all coarsly chopped. Season water with salt, pepper, cayenne, and prudho mmes poultry magic seasoning to taste. Add 4 boneless chicken breast and boil for about 30 minutes or until chicken is done. Strain and save sto ck. While chicken is cooking; Saute 1 bell pepper, 1 onion, and 2 stalks of c elery, all finely chopped in butter until vegatables are soft. When vege tables are almost done, add 1 cup sliced mushrooms and saute until tender . Add 1 can cream of mushroom soup. Add cheese to mixture and stir unti l melted. Add 1 cup of above chicken stock. Season mixture to taste wit h salt, pepper, dash of cayenne and Prudhommes poultry magic seasoning. Be pretty liberal with the poultry magic. I add a lot. Cut chicken into 1 inch cubes and add to mixture. Can season more, if needed with the abo ve seasonings. Boil angel hair pasta in chicken stock and cook according to package directions. Combine pasta with chicken sauce. Tip: Can use velvetta cheese, or cream cheese. If I use jalapeno cheese , I use Montery Jack cheese with Jalapeno. DO NOT USE VELVETTA CHEESE WI TH JALEPENO, MAKES IT TOO HOT. The Jalepeno cheese is just a variation.


Nutritional Information:

2836 Calories (kcal); 130g Total Fat; (41% calories from fat); 109g Protein; 308g Carbohydrate; 328mg Cholesterol; 2894mg Sodium

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