Monday, November 1, 2010

Chicken Spaghetti and a Really Good Salad

Chicken Spaghetti

4-8 chicken breasts
1 stick butter
1 large green pepper, chopped
1-2 ribs celery, chopped
1 onion, chopped
16 oz thin spaghetti
1 can Rotel tomatoes
1 1/2 lbs Velveeta cheese, cubed
Salt & pepper to taste

Boil chicken in plenty of salted water.  Remove from broth to cool.  Cut into bit size pieces.
Saute onion, green pepper, celery in butter.
Cook spaghetti in broth and do not drain the water after cooking.
(I usually let the pasta sit and absorb as much water as possible.  Then if necessary, drain the broth down to just barely below the surface of the pasta.)
While spaghetti is still hot stir in cheese, vegetables, Rotel, and chicken.  Pepper and salt if needed.
Mixture should be lumpy without being too runny.
Pour into casserole dish and bake 350 for 30-45 minutes.

Really Good Salad

lettuce or spinach, washed and bite size
2-3 green onion tops chopped
1-2 cans Mandarin oranges
1-2 cups of berries: strawberries, blueberries, raspberries, etc.
1 avocado peeled and sliced
1 kiwi fruit peeled and sliced
1/4 sugar
1 cup sliced almonds

Combine almonds and sugar in saucepan.  Stir over medium heat until sugar melts and is browned.  Turn almonds out onto a cookie sheet to cool.  Toss ingredients together.

Raspberry Dressing
1/3 cup raspberry vinegar
1/3 cup seedless raspberry jam
1 cup vegetable oil
1 T. poppy seeds
Combine jam and vinegar in electric blender, process 20 seconds.  With blender on high, gradually add vegetable oil in a slow steady stream.  Stir in poppy seeds.


No comments:

Post a Comment