Texas Spaghetti
Submitted by fenlandmr
Poached chicken and spinach spaghetti baked together in a casserole until hot and bubbly. A simple, crowd-friendly Tex-Mex pasta bake that comes together with minimal effort.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
1 hrsWhen you want pasta night to feel a little different, Texas Spaghetti swaps in spinach noodles and poached chicken for a lighter take on the classic baked spaghetti casserole.
Poach the chicken, cook the spinach spaghetti, mix everything together, and bake covered until it’s heated through and the flavors meld. Top it off with chopped green onions for a fresh crunch and a pop of color.
This is the kind of throw-it-together dinner that looks like you spent way more time than you actually did.
Kitchen Tips
- Poach the chicken in seasoned broth for more flavor. Plain water works, but using chicken broth with a bay leaf and some peppercorns gives the meat a flavor boost before it even hits the casserole.
- Don’t overcook the spaghetti. Cook it just short of al dente since it finishes in the oven. Mushy pasta in a casserole is nobody’s friend.
- Green onions, diced tomatoes, or shredded cheese all make solid toppings. Add them after baking for freshness and crunch that contrasts with the warm, soft casserole underneath.
Ingredients
Directions
Cook the chicken, and spaghetti.
Mix all ingredients together and spread in 13×9 inch pan.
Bake, covered with foil until done, (around 20 minutes).
You may add chopped green onions and other garnishes to add crunch and color.
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