PW's Chicken Spaghetti

When I skimmed the list of ingredients in this spaghetti recipe, I knew that it would be a hit with the husband.  After starting a (tiny) fire in my kitchen due to an uncooked noodle catching fire, and knocking over a kitchen plant in the process of putting out said fire (What can I say?  It was one of those days.), he and I were able to enjoy this delicious and comforting dish as we sat on the couch in peace.  Served with a side of roasted asparagus, the meal was a satisfying way to end our day.

courtesy of The Pioneer Woman as seen in Scholastic Parent & Child

Ingredients:

2 bone-in chicken breast

1 lb thin spaghetti, broken into 2 inch pieces (I used whole wheat angle hair pasta.)

one 4-oz jar diced pimientos, drained (My new favorite ingredient.)

1 small onion, chopped

1/4 cup finely diced green bell pepper

2 cans cream of mushroom soup (May I suggest cream of mushroom w/ roasted garlic?)

2 1/2 cups grated Cheddar cheese (I used shredded sharp Cheddar.)

1 tsp seasoned salt, such as Lawry's

1 can chicken stock or broth

freshly ground black pepper and salt to taste

1/8 to 1/4 teaspoon cayenne pepper to taste

1. Preheat oven to 350 degrees.

2. Place chicken breast on a baking sheet and rub with olive oil, salt and pepper.  Bake at 350 for 45 minutes.

3. Remove chicken from oven and allow to cool before shredding or cutting into bite-sized chunks.

4. Drain pimientos and dice veggies.

5. Mix together diced veggies, cream of mushroom soup, pimiento, chicken and two cups of cheese.  Add the seasonings.

6.  Meanwhile, bring a salted pot of water to boil and cook noodles until al dente.  Drain and add to mixture.

7. Add the chicken broth, stirring until incorporated.  Taste to check seasonings, adding more if desired.

8. Pour the mixture into a large, greased baking pan and top with remaining cheese.  Bake for 35-45 minutes until bubbly.

Serves 6-8

Yummy!