Filed under: Main Dishes, Side Dishes | Tags: chicken spaghetti, roasted broccoli, rotel chicken
These recipes combine all of my favorites in some sort of way: chicken, pasta, and roasted broccoli. I’m not exactly sure where the chicken spaghetti recipe orginated from, but it’s been in my family for some time. I love it’s cheesy baked pasta goodness (I can succumb to almost any baked pasta recipe). It’s comfort food to a “T” for me. The recipe calls for sweet peas, but you can take or leave these. My husband believes in an “always optional” philosophy in regards to sweet peas. I love them, he moderately dislikes them. So generally, the peas are left out in our dish. But they do make a wonderful addition if you like peas! They add a nice bit of sweet bite to counteract the little head yielded from the rotel tomatoes. When the spaghetti is placed alongside the roasted broccoli…ah, well, it becomes something different all together. Note: roasted broccoli is not your mom’s mushy no-flavor almost brown broccoli. This…this is altogether a class of it’s own. Imagine: fresh broccoli trimmed into florets, a few glugs of good extra virgin olive oil, flakes of kosher salt, lemon pepper for brightness, and red pepper flakes for a slight heat…all roasted together until the broccoli is slightly charred and crispy… Can you see it? Oh my gosh, I swear I could eat this stuff like popcorn, just a continual snacking feast. It never grows old in our house. Somehow, the roasting takes away the bitterness that can sometimes be found in broccoli, and manages to concentrate the good sweet broccoli flavor. I’m telling you, if you’re not making broccoli this way now, you need to be…like tonight…I’m serious.
Chicken Spaghetti (or as some know it, Rotel Chicken)
2 chopped onions
2 bell peppers
1 stick unsalted butter
2 tbsp worcestershire sauce
3 cups chopped chicken (I like to use leftover rotisserie chicken for good flavor)
1 box low sodium chicken broth
1 can rotel tomatoes
1 1/2 cups frozen english peas
7 oz fettuccini
1 lb velveeta (I use 2% velveeta)
1 cup of shredded cheddar cheese
few sprigs of fresh thyme, leaves stripped from the stem
Kosher salt and fresh ground pepper, to taste
1. Preheat oven to 375. Chop onions and bell peppers. Melt the stick of butter in a saute pan, add onions and bell peppers. Season with salt and pepper. Cook over medium-high heat until onions are opaque. Turn off heat and add rotel tomatoes, worcestershire sauce, and thyme leaves.
2. Pour chicken stock into a 2 qt pot. Heat to a boil. Add fettuccini noodles, cook a couple minutes under package directions, or until soft and pliable, but not all the way cooked through (they will continue to cook in the oven). Cube velveeta and add to the noodle and stock pot. Stir, and allow velveeta to melt. Taste, season with salt and pepper as necessary.
3. Add the cooked veggie mixture and chicken to the noodle and cheese mixture. Stir until well combined. Spray a 9×13 baking dish with cooking spray and pour mixture into dish. Top with cup of shredded cheese. Place in oven and bake approximately 30 minutes, or until bubbly and browned on top.
2 bundles of broccoli
extra virgin olive oil
2 tsp lemon pepper
1/2 to 1 tsp red pepper flakes (depending on your desired heat level)
1. Trim broccoli. Trim florets off of stems, and half florets if large. You want the broccoli to be in bite size pieces.
2. Place broccoli onto baking sheet. Drizzle with extra virgin olive oil, until broccoli is well coated and moist. Sprinkle lemon pepper, red pepper flakes, and salt to taste on top of broccoli. Toss on baking sheet to coat. The best job for this: your hands.
3. Spread broccoli into one even layer on the baking sheet. Bake alongside chicken spaghetti at 375 for 20-25 minutes, or until broccoli is tender and slightly charred around edges.
Make sure that your baking sheet is large enough for the broccoli to spread out and to cook in one layer, else your broccoli will steam and not roast.
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