CHICKEN SPAGHETTI

Instructions

1. Cook spaghetti according to package directions until al dente. Drain.
2. In a large skillet, sauté onion, bell pepper, and garlic until softened (about 5 minutes).
3. Add diced tomatoes, cream of chicken soup, chicken broth, oregano, basil, salt, pepper, and red pepper flakes (if using). Stir well.
4. Add shredded chicken; cook for 5 minutes, or until heated through.
5. Add cooked spaghetti and toss to coat. Cook 2-3 minutes.
6. Remove from heat. Sprinkle with cheese, cover, and let sit until cheese melts.
7. Garnish with parsley and serve hot.

Tips & Variations

• Use rotisserie chicken for convenience.
• Add other vegetables like mushrooms, spinach, or zucchini.
• For extra spice, add more red pepper flakes or hot sauce.
• Leftovers last up to 3 days in the refrigerator.
• Substitute tomato sauce or puree for a creamier sauce.
• Use gluten-free pasta or zucchini noodles for a gluten-free option.
• Omit chicken and add tofu or extra veggies for a vegetarian version.

Serving Suggestions

Enjoy this hearty dish with a side salad and garlic bread for a complete meal. Pair it with chilled white wine or iced tea.

FAQs

• Can I freeze it? Yes, for up to 3 months. Cool completely, then freeze in an airtight container.
• Can I use other pasta? Absolutely! Penne, fettuccine, or macaroni would work well.
• Can I make it ahead? Yes, prepare the sauce ahead of time and store it in the refrigerator for up to 2 days.

Enjoy!

This chicken spaghetti recipe is a guaranteed hit! Let us know how yours turns out!