October 4th, 2011

Chicken Spaghetti

Here’s a great update on an old favorite.  Spaghetti is always a fast and easy dinner option.  But here’s a twist on this classic dinner that’s just as simple to make,  yet  tastes anything but ordinary.   The secret is in cooking the chicken in a store-bought spaghetti sauce.   When you add in  all the flavor of the chicken broth and juices along with a little apple juice and a few extra spices – no one will ever suspect you started with a store-bought sauce!  Simply Delicious.

Cook Once Eat Twice:   This sauce freezes well.  We seldom make a single batch.  Double the recipe and freeze family-sized portions in ziplock bags.  You’ll be so happy you did on those busy nights when there just isn’t time to cook!

Chicken Spaghetti

1 1/2 – 2 pounds of chicken breast
1/4 cup olive oil
2 cloves garlic
1/2 teaspoon oregano
1 medium onion, chopped
1 teaspoon basil
1/2 teaspoon salt
1/2 cup apple juice
mushrooms (optional)
1 (24 oz) bottle spaghetti sauce ( I use Prego – use your favorite)



Saute onion in olive oil until tender, add mushrooms and seasonings.

Stir in spaghetti sauce and apple juice.  Add chicken (raw), and simmer about 2 hours or until chicken falls apart and shreds.


Serve over fresh pasta.  Mmmmm… you’ll love this yummy spaghetti update!




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Posted under Chicken, Pasta and Pizza

5 Responses to “Chicken Spaghetti”

  1. This looks fantastic! Never would have ocurred to me to try the apple juice.
    (Here from These Chicks Cook, btw)

  2. I’m defiantly saving this recipe. Thanks for posting 🙂

  3. I’m pinning this recipe, thank you!

  4. That looks so yummy! Thanks for sharing! Check out my Buffalo Chicken Wraps post!

  5. I love this. Please link it to my linky party & anything else you have to share. Thanks, Peggy.


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