MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Spaghetti
Categories: Chicken, Pasta
Yield: 6 Servings

1 1/2 lb Chicken thighs;
- boneless, skinless
2 ts Seasoned salt; divided
2 tb Olive oil
3 tb Unsalted butter
1/2 c Yellow onion; chopped
8 oz Baby bella mushrooms; sliced
2 cl Garlic (1/2 ts); minced
10 oz Can diced tomatoes with
- green chiles;
- undrained
1 ts Paprika
1/2 ts Italian seasoning
1/2 ts Red pepper flakes
3 c Chicken broth
10 oz Thin spaghetti;
- broken in half
1 c Heavy cream
2 1/2 c Sharp cheddar cheese;
- shredded, divided

Preparation time: 10 minutes
Cooking time: 35 minutes

Creamy one pot chicken spaghetti with seared chicken thighs,
mushrooms, and sharp cheddar. The noodles cook right in the sauce, so
there's no second pot to wash.

Season the chicken thighs on both sides with 1-1/2 ts seasoned salt.

Heat the olive oil in a Dutch oven, braiser, or deep skillet over
medium-high heat. Add the chicken in an even layer and sear 5 to
6 minutes per side, until lightly browned on the outside. Remove
the chicken to a clean cutting board and let rest 5 minutes.

Reduce the heat to medium and add the butter. Once melted, add the
chopped onion and sliced mushrooms, scraping up any browned bits
from the bottom. Cook 4 to 5 minutes, until softened.

Stir in the minced garlic, diced tomatoes with green chiles,
paprika, Italian seasoning, red pepper flakes, and the remaining
seasoned salt. Cook about 20 seconds, until fragrant.

Chop the seared chicken into bite-size pieces. Pour the chicken
broth into the pot and return the chopped chicken, along with any
accumulated juices. Bring the liquid to a simmer.

Add the broken spaghetti, spreading it out and pressing down gently
so the noodles are mostly submerged.

Cover with a tight-fitting lid, reduce the heat to medium-low, and
simmer 8 to 10 minutes, stirring 2 to 3 times to keep the noodles
separated. Cook until the pasta is tender and the chicken reaches
an internal temperature of 165?F (74?C).

Turn the heat to low. Pour in the heavy cream and stir in 2 cups of
the shredded sharp cheddar. Stir 2 to 3 minutes, until the cheese
melts. Let the pot sit 5 to 10 minutes, stirring occasionally,
while the sauce thickens.

For an optional crisp cheesy top, scatter the remaining 1/2 cup
sharp cheddar over the surface and place the uncovered pot directly
under your oven's broiler on high for 2 to 4 minutes, until the
cheese is bubbling and golden brown. Serve warm.

Recipe by Tanya Harris

Recipe FROM: <https://www.myforkinglife.com/chicken-spaghetti/>

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