Creamy Creole Chicken Spaghetti

Recipe Ingredients

4		Boneless chicken breast - 1
		Pounds
2		Bell pepper - chopped
2		Onion - chopped
4		Celery - chopped
		Salt - to taste
		Pepper - to taste
		Cayenne - to taste
		Paul prudhommes poultry
		Magic - to taste
1 cup	237ml	Mushroom - sliced
1		Cream of mushroom soup
		Condensed
4 tablespoons	60ml	Butter - melted
8 oz	227g	Monterey jack cheese
12 oz	340g	Angel hair pasta

Recipe Instructions

Boil 2-3 quarts of water. Add 1onion, 1 bell pepper, 2 stalks celery; all coarsely 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 vegetables 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 velvets cheese, or cream cheese. If I use jalapeno cheese, I use Monterey Jack cheese with Jalapeno. DO NOT USE VELVETS CHEESE WITH JALEPENO, MAKES IT TOO HOT. The Jalapeno cheese is just a variation.

Source:
Charmaine Hebert

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