Saturday, October 10, 2009

The Ultimate Chicken Spaghetti

Chicken, tomatoes, spaghetti, black olives and cheddar cheese.

Baked in the oven.

School Food circa 1965.

Don’t get me wrong, I love this stuff.

But I’m not 9 years old and my taste for chicken spaghetti has grown up.

Roasted fennel, red peppers, onions, garlic tossed with chopped roast chicken and tomatoes.

Kalamata olives, whole wheat spaghetti and fresh baby spinach.

Manchego cheese.

Now that’s Chicken Spaghetti.

The Ultimate Chicken Spaghetti

1 large fennel bulb, sliced thin
1 large sweet red onion, sliced thin
1 large sweet yellow onion, sliced thin
10 fat garlic cloves, smashed
2 large red bell peppers, sliced thin
A couple of good swirls of extra virgin olive oil
3 tablespoons fennel seeds
2 good shakes crushed red pepper flakes
1 cup Kalamata olives pitted and sliced in half, optional
1 28 ounce can diced san Marzano tomatoes, drained
2 cups roasted chicken, chopped
3 cups baby spinach
1 cup grated Manchego cheese
whole wheat spaghetti to serve 3

Put the water on to cook the spaghetti.

Preheat the oven to 450 degrees. Put the pan in the oven as it preheats.

Toss fennel, onions, garlic, peppers with the olive oil and add the red pepper flakes and fennel seed. Season with coarse salt and freshly ground black pepper to taste.

Pull out the oven rack the sheet pan is on very carefully to the point where you can add the fennel mix. Stir onto pan…be very careful. Roast for 15 minutes. Add the chicken, tomatoes, olives and stir well. Roast until fennel is tender. Cook the pasta.

Take chicken mixture out of oven and put in large bowl, toss with the spinach. Drain the pasta, add to the bowl and add the cheese, tossing to incorporate. Season to taste with coarse salt and freshly ground black pepper.
Serves three generously.

**Thanks to The Splendid Table's How to Eat Supper for the fennel garlic onion roast inspiration.

Click here for a printable recipe!
One Year Ago on Feeding Groom


Elizabeth Scokin said...


This looks divine! I can't wait to prepare it..going to the grocery now to buy the ingredients...thank you for sharing your recipe.

Elizabeth Scokin

weissmntc said...

I know what your were eating in 1965 and it never looked (or tasted) like this. The logo is gorgeous, and the recipe sounds divine. Thanks for sharing both.

Sophie said...

What a divine dish tis is!!!

Just so delicious! MMMMMMMMMMMMMMMM,....

Anonymous said...

yuk looks nasty sounds ok..try these!!!>>>>4 to 6 chicken breasts, cooked, reserve broth
1 bell pepper. green or combination
1 onion
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-Tel tomatoes, (with green chiles)
1 can stewed tomatoes
1 package spaghetti, (16 ounces)
1 package shredded cheddar cheese, (16 ounces)
Cook spaghetti in broth. Chop chicken and saute with pepper and onion in a large skillet until vegetables are softened. Add soups, Ro-Tel, and stewed tomatoes. Cook on low until bubbling, then stir in chicken and spagetti. If skillet is not oven safe, transfer to a lightly greased baking dish. Top with cheddar cheese and bake at 350 degrees for 20 to 30 minutes.
Serves 4 to 6. Ingredients:

12 oz. uncooked spaghetti
4 boneless skinless chicken breasts, cooked and shredded or cut into chunks
1 lb. velveeta (regular or Mild Mexican….I use Mild Mexican)
1 can cream of chicken soup
1 can ro-tel
1 can (4.5 oz) sliced mushrooms
1/3 cup milk


Preheat oven to 350 degrees
Cook spaghetti as directed on package
Cook chicken and shred/cut into chunks. Add velveeta, milk, mushrooms, soup, ro-tel; stir until melted.
Add chicken to cooked pasta.
Spoon into 13X9 baking dish and bake for 35-40 minutes at 350 degrees. (I used two smaller baking dishes and baked for 25 minutes and put the second dish in the freezer)