Chicken Spaghetti Noodle with Cream Sauce

chicken spaghettiAdding Variety

After having fresh garden tomatoes every day this week, skillet lasagna and pizza the last week, and Sloppy Joes another day, I was ready for something without hamburger or tomatoes. So I improvised from a recipe and came up with this one. ‘Only problem is, I’m not sure what to call it because the original recipe is called Chicken Spaghetti, and this has no tomatoes. Should we call it Chicken Pimento Noodle or Chicken Noodle Pimento?

Plenty of Vegetables

Choose how much you want to add of the following: celery, onions, bell pepper, mushrooms, and pimentos.

Start by sauteeing the celery, onions, and bell pepper. If you’re using raw mushrooms, saute those as well. You can add canned mushrooms to the pimentos and noodles.

chicken spaghetti

While your vegetables are sauteeing, cook the spaghetti noodles and then drain.

Go ahead and turn on the third burner, or wait until you’re done with one of the above and then make your sauce. Melt some butter, add some cream or milk and let it simmer until it thickens slightly, then add some cream cheese to the mixture.

Add Some Chicken

Add chicken, then combine all the ingredients and heat in the skillet until warm completely through, OR put it into a casserole dish and serve it from there.

chicken spaghetti

Chicken Spaghetti Noodle with Cream Sauce
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A chicken dish with spaghetti noodles and a cream sauce. Easy on the stomach and a nice variety from the usual spaghetti.
Ingredients
  • 8 Tbsp. butter - divided in half
  • 3 cups chopped celery
  • 1 cup chopped bell peppers
  • 1 cup chopped onion
  • 1 cup mushrooms
  • 1 small jar pimentos
  • 12 oz. Spaghetti noodles
  • 2 cups cooked chicken
  • 4 oz. Cream Cheese
  • ¼ cup Parmesan cheese
  • ¼-1/2 cup milk
Instructions
  1. Melt 4 oz. butter, then saute celery, peppers, and onions until tender.
  2. Cook spaghetti noodles until done
  3. Melt 4 oz butter in pan, then add cream cheese until melted
  4. Simmer until it begins to thicken, then add milk
  5. Mix in parmesan cheese
  6. Mix vegetables with noodles, chicken, pimentos, mushrooms, and season with salt and pepper
  7. Add sauce and simmer until warm clear through
  8. Place in casserole dish and keep warm or heat slightly in the microwave OR serve from stovetop pan

chicken spaghetti

Easy Chinese Stir Fry

 

chinese on plate

 

The dilemma of what to do with a huge amount of leftover rice was the catalyst behind this recipe.

(It’s a  long story that has to do with a miscommunication of how much rice several folks were bringing to an International Food dinner at our house.  Suffice it to say that I had about eight cups of that fluffy stuff in my refrigerator.  After one chicken/rice casserole, my hubby was ready for something different.)

I googled and looked at a ton of recipes, then came up with my own. Well, it might not have been a ton of recipes, but I scrolled for a very long time.  I’m happy to say this recipe was a keeper.

My husband says he could eat this once a week.

All righty then!

Let me see if I can remember what I did for this recipe.  Hmmmmm .  .  .  .

I  know one thing I did!  I’ve found an easy one-dish meal that will satisfy his need for  plenty of protein and starch plus allows vegetables to find their way into his body as well.  There is so little clean-up, which, of course, is an added plus.

So get your ingredients together, chop or dice or slice them, and you’re ready to go.  You can use pork or chicken for this recipe.  The first time I made it, I used my canned chicken.  The second time, I cooked  pork loin chops  in the microwave and  chopped them up with my kitchen scissors.

In addition to your  cooked, cold rice and choice of meat, you will need water chestnuts, carrots, peas or sugar snap peas (or both), bok choy, onions, bean sprouts, mushrooms, garlic, oil (I use olive), and soy sauce.  You can mix or match your choice of vegetables.

A hint on the bok choy: it cooks down a lot, so it is hardly noticeable in this dish.  don’t think my specified amount is too much.  If anything, it’s not enough.

A hint on the oil for stir-frying: if you use sesame oil for flavor, don’t use it for cooking, or it will burn.  You can use olive oil or vegetable oil.

A wok would be great to do this in, but you can just use a regular large skillet.

I’m blessed with a cook-n-dine, so that’s what I use, and that’s what you’ll see in my photos.

Get your ingredients together, and then turn on your skillet and get ready for some Easy Chinese Stir Fry!

carrots, onions, water chestnuts, mushrooms, garlic, bok choy, and pork, for starters.

Stir-fry your vegetables first.  If your meat is not cooked, you can do that first and then add your vegetables.  You can add some Soy Sauce now or wait until later.  Remember that Soy Sauce is high in sodium, so be sure to taste before you season too heavily with salt.  I use the Light Soy Sauce for that reason, but you can use regular if you’d like.

Then add your cooked meat and rice.

chinese rice added

Finally, be sure to season with salt and pepper and  more soy sauce, if desired.

Alrighty then!

 

Easy Chinese Stir Fry
Author: 
Recipe type: Main Dish
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Such a simple, filling one-dish meal - and a great way to use up leftover rice. Children will enjoy helping to fix this dish.
Ingredients
  • ¾-1 cup finely chopped onion
  • 16 ounces lean pork or chicken, cooked and chopped
  • 2 cups bean sprouts
  • 2 -4 cups bok choy
  • ½ cup finely chopped carrot
  • ½ cup frozen peas (most recipes specify to thaw the peas first, but I didn't)
  • 2-4 eggs
  • 2-4 green onions, chopped
  • 1 can water chestnuts (drained)
  • 2 cups fresh, sliced mushrooms
  • 1 cup sugar snap peas, cut into 1-inch pieces
  • Green, red, or yellow pepper - chopped
  • 1-2 cloves garlic, minced or shredded
  • 4 cups cold, cooked rice
  • 2-4 Tbsp. vegetable oil
  • 1-2 Tbsp. Lite Soy Sauce (more as desired)
  • Salt and Pepper to flavor
Instructions
  1. Heat vegetable oil in Wok or skillet
  2. Sautee onions and garlic until tender (on high or medium-high heat)
  3. Add vegetables and stir fry until slightly crisp
  4. Add rice, cooked meat, and bean sprouts
  5. Stir-fry until all ingredients are hot
  6. Break 2-4 eggs over the mixture and stir-fry until the egg is cooked
  7. Add Soy Sauce and season with salt and pepper as needed
  8. Stir-fry for 3-5 minutes longer until heated through

Easy Chinese Stir Fry Pintrest