Sandi’s Memaw’s Chicken Spaghetti
1 28 oz can diced tomatoes
2 C chicken stock
1 T chopped parsley
1 whole onion, chopped
1 clove garlic, minced
Pinch each, basil and thyme
1 T Worcestershire sauce
1 rotisserie chicken, de-boned and diced
1 lb mushrooms rinsed and sliced
2 T flour
1 C cream
1/4 lb grated cheese, Monterrey Jack and Parmesan
1 lb Spaghetti
2 T Butter
- In a medium stock pot simmer tomatoes and chicken stock until reduced by half.
- Add parsley, onion, garlic, basil, thyme, Worcestershire, and chicken.
- In a separate pan saute the mushrooms in butter. Stir in flour, cream, and cheese. Add to chicken/tomato mixture.
- Cook spaghetti until al dente. Drain and combine with the sauce.
- Bake in a 350 degree oven for 45 minutes.
When you want a tasty baked pasta dish that’s not exactly Italian try this recipe. The origin of this recipe is as interesting as the dish itself. Sandi is one of my wife’s childhood friends. Sandi called her grandmother “Memaw”. Hence, this is Sandi’s grandmother’s recipe. Over the years this pasta supper was made with minor variations. I’ve always substituted half and half for the cream. But if your intention is for a creamier dish, go for the cream. Different pasta shapes work well too. Don’t just limit yourself to spaghetti. Be generous with the cheese quantity also.