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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Leftover chicken and her grandmotherâs treasured recipe add up to a delectable, down-home supper that heats up chilly nights in Stafford, Texas for Joyce Fogelman. TIP: Serve with an easy salad of tossed greens or a loaf of crusty French bread. Ingredients:
3 ounces uncooked spaghetti |
1/3 cup chopped green pepper |
1/3 cup chopped onion |
1 tablespoon butter |
1 garlic clove, minced |
1 cup cubed cooked chicken breast |
1 can (8 ounces) tomato sauce |
1/3 cup condensed cream of mushroom soup, undiluted |
1/4 cup chopped fresh mushrooms |
2 teaspoons worcestershire sauce |
1/2 teaspoon hot pepper sauce |
1/8 teaspoon pepper |
2 tablespoons grated parmesan cheese |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a small skillet, saute green pepper and onion in butter until tender. Add garlic; cook 1 minute longer.
2. In a large bowl, combine the green pepper mixture, chicken, tomato sauce, soup, mushrooms, Worcestershire sauce, hot pepper sauce and pepper.
3. Drain spaghetti; stir into chicken mixture. Transfer to a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with cheese. Yield: 2 servings.
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