Monday, March 2, 2015

Spicy Chicken Spaghetti


 When it comes to planning meals, I am usually on top of it. There's always a list of some kind and everything I need is on hand. However, when a snow storm hits and there is just no way I am going to the store a plan B must be made. 

That is how this really scrumptious chicken and spaghetti dish came together. I just took everything I had and threw it together. It was a fantastic plan B. The sauce is made with spicy green chile, diced tomatoes and a good helping of salty cheese. Combine that with crispy, tender chicken and it is a winning meal.

2 chicken breasts
3/4 cup plain bread crumbs
3 Tablespoons vegetable oil
1/2 small onion, chopped
2 cloves garlic, minced
2 cans of green chile
1/4 cup Parmesan cheese
1 14 ounce can diced tomatoes
1 pound spaghetti, cooked

 Cut the chicken into nugget sized pieces. Then season them with a little salt and pepper.

Pour the bread crumbs into a plastic bag. This makes coating the chicken so much easier and cleaner. 

Slide the chicken into the bag and close the top securely. Toss the chicken around in the bread crumbs until all of the chicken is well coated. 

Heat the oil in a large skillet over medium heat. Place the coated chicken into the pan. The meat should sizzle, but not roar. 

Brown the chicken, making sure it is golden and crusty on each side. Once the chicken is done, take it out of the pan and keep it off to the side. I kept mine warm in the toaster oven. 

Once the chicken has left the pan, add in the onions, garlic, tomatoes and green chile.  Let this simmer for about ten minutes. 

Add the hot pasta to the pan and toss to coat. Turn off the heat and add in the Parmesan cheese. If it seems a little dry, add some water and a few extra shakes of salt and pepper. 

When serving, add the chicken right on top of the pasta to keep the crust nice and crispy. You and your family will love this spicy treat!

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