Chicken spaghetti
Everyone has their own spin on this delicious dish....here is my simple, quick and healthy version! I have a picky eater who doesn't like tomatoes (or sauce for that matter😔) but the rest of the boys (especially my hubby!) GOBBLED it up!:
Instant pot chicken spaghetti:
Chicken:
1) Grab your instant pot
2) Throw in 6-7 small chicken tenderloins or 4 larger chicken breasts (less chicken depending on how much you like in your sauce).
3) Add 1 cup favorite chicken broth
4) Add salt (you can go easy here if you add salt to the actual sauce too)
5) Close lid and set to High Pressure for 25-30 min with a Natural Release
( you want the chicken to be tender and cooked enough to shred easily)
6) Once done, shred chicken and leave some juices in (depending on how thick you want the sauce...mine was a little thinner so it could stretch farther)
7) Add your favorite jar of spaghetti sauce (my was a nice chunky red sauce with tomatoes and other veggies!) plus one jar of a good white sauce (ex: garlic alfredo, 4 cheese alfredo, etc.
*For a lower fat, non dairy version of this, omit the white sauce and just add another jar of red sauce!
8) Mix chicken and sauce together and add seasonings of your choice (salt, basil, oregano, etc.)
Spaghetti:
1) Boil pot of salted water
2) Add 1 lb spaghetti noodles plus olive oil and stir
3) Make sure pasta does not go beyond Al Dente ("to the tooth" in Italian) Basically it should not be mushy. I HAD to learn how to do pasta this way because my husband served a mission in Italy for 2 years and is basically Italian....it is a CRIME to over cook your Pasta!!!
4) Drain the pasta, add a little olive oil to keep the noodles from sticking together
5) Take out a serving of noodles in a bowl and add desired amount of sauce....Mangi, cresce!
Instant pot chicken spaghetti:
Chicken:
1) Grab your instant pot
2) Throw in 6-7 small chicken tenderloins or 4 larger chicken breasts (less chicken depending on how much you like in your sauce).
3) Add 1 cup favorite chicken broth
4) Add salt (you can go easy here if you add salt to the actual sauce too)
5) Close lid and set to High Pressure for 25-30 min with a Natural Release
( you want the chicken to be tender and cooked enough to shred easily)
6) Once done, shred chicken and leave some juices in (depending on how thick you want the sauce...mine was a little thinner so it could stretch farther)
7) Add your favorite jar of spaghetti sauce (my was a nice chunky red sauce with tomatoes and other veggies!) plus one jar of a good white sauce (ex: garlic alfredo, 4 cheese alfredo, etc.
*For a lower fat, non dairy version of this, omit the white sauce and just add another jar of red sauce!
8) Mix chicken and sauce together and add seasonings of your choice (salt, basil, oregano, etc.)
Spaghetti:
1) Boil pot of salted water
2) Add 1 lb spaghetti noodles plus olive oil and stir
3) Make sure pasta does not go beyond Al Dente ("to the tooth" in Italian) Basically it should not be mushy. I HAD to learn how to do pasta this way because my husband served a mission in Italy for 2 years and is basically Italian....it is a CRIME to over cook your Pasta!!!
4) Drain the pasta, add a little olive oil to keep the noodles from sticking together
5) Take out a serving of noodles in a bowl and add desired amount of sauce....Mangi, cresce!
Comments
Post a Comment