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Homemade Chicken Spaghetti

Homemade Chicken Spaghetti 

1 package wide egg noodles

3-4 lbs. boneless, skinless chicken thighs, cooked and cut into bite size pieces

2 tbsp. olive oil

¼ cup unsalted butter

1 medium onion, diced

2 cloves garlic, minced

½  tsp. dried rosemary

½  tsp. dried oregano

½  tsp. dried thyme

½ tsp. crushed red pepper flakes

1 tbsp. dried parsley

1 (28 oz.) can crushed tomatoes

1 (14.5 oz.)can diced Italian style tomatoes

1 (15 o.) can tomato sauce

1 (6 oz.) can tomato paste

½ cup red wine or chicken stock or broth

2 bay leaves

Shaved Parmesan and dried parsley for garnish

 

Homemade Spaghetti Seasoning

2 tbsp. corn starch

2 tbsp. granulated sugar

1 tsp. onion powder

1 tsp. dried basil

1 tsp. paprika

(Combine all in a small bowl and set aside)

In a large stock pot, add water and bring to a boil over medium-high heat.  Cook noodles according to package directions.  Rinse and set aside. 

Heat a large skillet over medium heat, heat olive oil.  Once heated, add butter and melt.  Add the onion and cook 4-5 minutes, or until translucent.  Add garlic and cook about 1 minute.  Stir in the crushed tomatoes, diced tomatoes, tomato sauce, tomato paste, herbs and the spaghetti seasoning.  Stir well.  Add in bay leaves and diced chicken.  Stir.  Bring to a simmer and then reduce the heat.  Simmer, covered for 30 minutes, stirring occasionally.  Serve over egg noodles with some shaved Parmesan and dried parsley for garnish. 

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