Oh my, I have to say this is one of my favorite dishes that I have come up with lately. It is even fantastic heated up! Can I say I love this stuff! Well I do. You gotta try this one! Not a great picture, so the picture doesn't do this one justice!
Garlic Chicken Spaghetti
2 cups leftover Rotisserie chicken (pulled and shredded by hand)
2 Tbsp. minced Garlic
2 heaping Tbsp. sour cream
2 Tbsp. real butter
2 green onions, finely diced (optional)
1 cup evaporated milk
1/2 cup chicken broth
2 Tbsp. ground pepper
1 Tbsp. sea salt
1/2 stalk celery, finely diced
In a skillet, sauté butter, celery, garlic and green onions for about 3 minutes. Pull apart the chicken until you have about 2 cups of shredded or chopped chicken. Add it to the skillet just long enough to heat it through. It's already cooked, so you don't need to heat it more than 3 or 4 minutes. Add 1/2 cup of chicken broth and reduce heat to simmer. Continue to simmer until spaghetti is done.
In a separate pan of salted (1 tsp.) water, bring to a boil and add desired amount of spaghetti (usually feeds 4). Boil spaghetti until just done and drain.
Toss the spaghetti into the chicken mixture. Add 1 cup of evaporated milk and sour cream. Mix well and allow to simmer until it thickens and reduces. Should just take a few minutes to reduce.
Serve and Enjoy! This is great served with a slice of garlic cheese bread.
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