Quick And Light Chicken Spaghetti Recipe

Name: Quick And Light Chicken Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large chicken breasts; 1 bay leaf; 2 stalks celery, chopped; 1 medium onion, chopped; 1 bell pepper, chopped; 1 garlic clove, minced; 1 (10 ounce) can cream of mushroom soup; 1 lb vermicelli; 1 (28 ounce) can chopped tomatoes; 1 tablespoon Worcestershire sauce; salt and pepper; parmesan cheese

Servings: persons

2 large chicken breasts
1 bay leaf
2 stalks celery, chopped
1 medium onion, chopped
1 bell pepper, chopped
1 garlic clove, minced
1 (10 ounce) can cream of mushroom soup
1 lb vermicelli
1 (28 ounce) can chopped tomatoes
1 tablespoon Worcestershire sauce
salt and pepper
parmesan cheese

1
Cook chicken with bay leaf. Reserve 1/4c broth.
2
Cool and chop chicken.
3
Bring remaining broth to boil.
4
Break spaghetti into thirds and cook in broth.
5
Saute onion, green pepper, and celery in butter. Add to spaghetti. Combine soup and 1/4 c broth; stir into spaghetti.
6
Add remaining ingredients and stir well.
7
Spoon into lightly greased 13x9x2 pan.
8
Bake 350 20 minutes
9
Serve with Parmesan.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large chicken breasts, 1 bay leaf, 2 stalks celery, chopped, 1 medium onion, chopped, and more.

Yes, Quick And Light Chicken Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick And Light Chicken Spaghetti

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