Friday, March 4, 2011

White Wine Chicken Spaghetti

3 TBSP olive oil
1 lb. chicken breasts
6c chicken broth or water
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder 
1/4 c red bell pepper, chopped
1/4c green bell pepper, chopped
1/2c mushrooms, sliced
2 cloves garlic, minced
1/2c onion, chopped
1 (10.75oz.) can cream of mushroom soup
3/4c dry white wine
2c Cheddar cheese, shredded
8oz. spaghetti
1/4c Parmesan cheese, shredded
Salt and pepper, to taste

1. Preheat oven to 350*

2. In large skillet, heat 1 TBSP oil  and cook chicken, seasoning with salt, pepper, and garlic powder, to taste.  Remove chicken, shred it, and set aside.

3. Place spaghetti in a pot of boiling water and cook until it reaches al dente consistency, about 8-10 minutes. Remove from heat and drain.

4. In large skillet, heat remaining 2 TBSP oil over medium high heat.  Add green peppers, red peppers, mushrooms, garlic, and onion. Saute until slightly tender, about 3-4 minutes.

5. In large mixing bowl, combine sautéed vegetables, cooked spaghetti, cooked chicken, white wine, and 1 1/2c Cheddar cheese.

6. Pour into prepared 9”x13” pan.  Bake, covered, for 30 minutes.

7. Uncover and top with remaining 1/2c Cheddar cheese and Parmesan cheese. Return to oven and continue baking, uncovered, another 15 minutes.

Allow to stand 5-10 min. before serving.
Cheers!

4 comments:

  1. Yummy!! Looks delish!

    Hi! Stopping by from MBC. Great blog.
    Have a nice day!

    ReplyDelete
  2. Looks good! I think this would be a great way to use up leftover chicken, too.

    ReplyDelete
  3. What a simple yet delicious dish. Could easily become a favorite.

    ReplyDelete
  4. Now that is one incredible looking dinner!!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...