Creamy Creole Chicken Spaghetti

Creamy Creole Chicken Spaghetti Ingredients

4 Boneless chicken breast -- 1	Paul Prudhommes Poultry
Pound	Magic -- to taste
2 Bell pepper -- chopped	1 c Mushroom -- sliced
2 Onion -- chopped	1 cn Cream of mushroom soup,
4 Stalks celery -- chopped	Condensed
Salt -- to taste	4 tb Butter -- melted
Pepper -- to taste	8 oz Monterey jack cheese
Cayenne -- to taste	12 oz Angel hair pasta

Instructions for Creamy Creole Chicken Spaghetti

Boil 2-3 quarts of water. Add 1onion, 1 bell pepper, 2 stalks celery; all coarsly chopped. Season water with salt, pepper, cayenne, and prudhommes poultry magic seasoning to taste. Add 4 boneless chicken breast and boil for about 30 minutes or until chicken is done. Strain and save stock. While chicken is cooking; Saute 1 bell pepper, 1 onion, and 2 stalks of celery, all finely chopped in butter until vegatables are soft. When vegetables are almost done, add 1 cup sliced mushrooms and saute until tender. Add 1 can cream of mushroom soup. Add cheese to mixture and stir until melted. Add 1 cup of above chicken stock. Season mixture to taste with salt, pepper, dash of cayenne and Prudhommes poultry magic seasoning. Be pretty liberal with the poultry magic. I add a lot. Cut chicken into 1 inch cubes and add to mixture. Can season more, if needed with the above seasonings. Boil angel hair pasta in chicken stock and cook according to package directions. Combine pasta with chicken sauce. Tip: Can use velvetta cheese, or cream cheese. If I use jalapeno cheese, I use Montery Jack cheese with Jalapeno. DO NOT USE VELVETTA CHEESE WITH JALEPENO, MAKES IT TOO HOT. The Jalepeno cheese is just a variation. Source: Charmaine Hebert Recipe By : Rhonda G959/AOL File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: ChickenCuisine: Uncategorized

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