 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 10 |
|
This is a recipe that my grandmother makes for me all the time because I don't like the tomato sauce in regular spagetti. It's absolutly delicious and it is a big hit amongst my family, especially my younger siblings and cousins. It stands alone but it also goes well with salad and garlic bread like a regular spagetti. Enjoy! Ingredients:
1 lb thin spaghetti noodles |
2 cups chopped boneless skinless chicken breasts |
2 cups chicken broth |
1 small yellow sweet bell pepper |
1 small green bell pepper |
1 small onion |
1 (12 ounce) can evaporated milk |
1 (1 lb) jar ready-to-use baked pizza crust, alfedo sauce |
1/2 cup mozzarella cheese |
1/2 cup mild cheddar cheese |
Directions:
1. Break spagetti noodles in half and boil in a large pot of salt water. Drain and set aside.
2. Slow cook the chicken in the chicken broth.
3. While chicken is cooking, chop yellow pepper, green pepper, and onion. Add the vegetables to the broth and chicken when the chicken is about 3/4 done. Let simmer until vegetables are tender.
4. Spray the bottom of a 8x11x3 inch pan with a non stick cooking spray and add half of the mozzarella and half the cheddar to the bottom.
5. Mix the evaporated milk and alfredo sauce together before adding it to broth.
6. Add noodles to sauce, stiring around and making sure that all noodles are covered in sauce mixture.
7. Add remaining mozarella and cheddar cheese to chicken spagetti, stirring very well.
8. Pour spagetti into pan.
9. Let cool and serve.
|
|