How to Prepare Eric Ripert Chicken Spaghetti

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken spaghetti. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chicken Spaghetti is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Chicken Spaghetti is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook chicken spaghetti using 10 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Spaghetti:

1. Get boneless, skinless chicken breast halves (about 1 lbs)
2. Prepare cooked spagetti (follow package directions)
3. Prepare onion, diced
4. Make ready celery stalk, finely chopped
5. Make ready Velveeta cheese block (or 3 cans cream of chicken soup)
6. Make ready shredded cheddar ( 2-3 cups)
7. Make ready Rotel (undrained)
8. Prepare jar diced pimentos, drained
9. Prepare butter
10. Make ready * Optional ingredients: mushrooms, green peas, asparagus, water chestnuts, etc.

Steps to make Chicken Spaghetti:

1. Place chicken in a large saucepan and add just enough water to cover (I use a 4-quart dutch oven or stock pot). Bring to boiling on medium-high heat, then reduce the heat. Cover the pan and simmer until the chicken is no longer pink (about 15-20 minutes).
2. Remove chicken. When cool enough to touch, cut into bite - size pieces.
3. Skim/strain water in saucepan, reserving about 1 1/4 cup - 1 1/2 cup. Rinse/wipe out saucepan if necessary, and return the reserve water (now broth) to the saucepan.
4. Melt butter in skillet over medium-high heat. Add onion and celery. Saute until good and tender. Add to saucepan.
5. Add Velveeta cheese to saucepan (or, optionally, cream of chicken soup). Simmer over medium to medium-low heat until Velveeta has melted through, stirring often.
6. Add chicken, pimentos, Rotel, and any other optional ingredients to saucepan and stir well. I usually chop up and add a drained 6.5 oz can of mushrooms and 1 cup of drained, canned sweet peas.
7. Add cooked spagetti and mix well.
8. Pour into a 4-quart baking dish and sprinkle liberally with shredded cheese.
9. Bake at 350°F for 30 minutes to 1 hour, or until bubbly. Cool for 5-10 minutes and serve.
10. **This makes a LOT! I usually serve half for dinner and some leftovers and then freeze the other half to warm up at a later date.

So that is going to wrap it up with this exceptional food chicken spaghetti recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!