Doctor's Kitchen Monday: "There's Chicken in my Spaghetti"

 

Chicken, a simple substitution that has much less fat in it than beef in spaghetti, still has all the taste of meat and and the healthy goodness of the tomato sauce.  A perfect dish for the crockpot, it's also easy to throw into a roaster to cook it low and slow while leaving it alone for the afternoon.

I first had this at the soon-to-be in-laws of my friend, Shawna, 20-something years ago.  I'd flown to Calgary to attend her wedding and we got snowed in, blizzarded in I should say, at her wonderful in-laws where we were served this for one of the dinners. 

Let's talk the weather in Canada for a second, shall we?  I'm from Missouri, although I have lived in Washington (state) and Utah but that still didn't prepare me for Canadian "spring".  The wedding was in April and I remember Shawna saying about clothes "wear whatever you would normally wear in spring".  Hmmmm...what she meant to say was "wear whatever you'd wear for Missouri winter". Although we get a few snows over the winter, our snow is usually gone within a few days. I wasn't prepared for snow that stayed on the ground until almost summer and the freezing temps that accompany that snow. At the time I freaked out in my light sweaters and khakis but now I look back and smile and am warmed by the memories of spending time with my dear friend and the hospitality of her new family.

This dish is my entry this week in Ruth's, of Once Upon a Feast, wonderful Presto Pasta Nights, hosted this week by Graziana of Erbe in Cucina .  Be sure to drop by her "place" on Friday to see all the wonderful pasta dishes rounded up this week.

Glenna's Chicken Spaghetti

recipe by Glenna Anderson Muse

4-6 Chicken thighs, skinned and all visible fat removed

Olive oil

1 onion, diced fine

2 cloves garlic, minced

1 green pepper, diced fine

4 oz fresh mushrooms, chopped medium

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp salt

1/2 tsp pepper

1 tsp brown sugar

2 16 oz cans tomato sauce

2 5 oz cans tomato paste

Pasta

Directions:

1. Saute onion, garlic, and pepper in olive oil over medium heat until onion is translucent.

2.  Add mushrooms and seasonings.  Add tomato sauce and paste. Stir together well and simmer for 20 minutes while preparing chicken.

3.  Remove skin and all visible fat from chicken thighs.  Place into crockpot or roaster and season with salt and pepper (and cavender's greek seasoning if you have it)

4.  Pour sauce over the top of the chicken and roast, covered, at 325 degrees for 2 1/2 hours in the oven or all day in the crockpot on high.

Serve over spaghetti or your favorite pasta.  Garnish with grated parmesan if desired.

Per serving of 1 chicken leg, 1/3 cup sauce, and 1 cup cooked pasta:

Calories:   336      Protein:    14       Fat:     6      Carbs:    67         Fiber:  4

Weight Watchers Points:  6

Comments

[MyKitchenInHalfCups]

Warmed by the memories ... I like that ... although I'm not have much trouble being warm right now.
The chicken spaghetti looks excellent Glenna.

[Graziana]

Thank you for sharing this with PPN!

[Alex]

Chicken Spaghetti actually sounds pretty good. I must try this sometime next week ;-)

[Caleb]

I found your food blog going through a few links. Glad I ran into it. Didn't know that the food blog community was so big. I love your posts!

I was wondering if you would like to exchange links. I'll drop yours on my site and you drop mine on yours. Email at ramendays@yahoo.com or stop by my site and drop a comment. Let me know if you would like to do a link exchange.

Cheers,
Caleb
www.ramendays.com

[The Food Hunter]

This looks delicious.

[Joan Malkovich]

A big thank you to all you Thomas Keller fans!!!

[Joan Malkovich]

And a big hello to Dougie Anderson of Duns... over to you Dougie!!!

[tommi]

hi joan im a thomas keller fan like wowwww he is so hot mmmmmmmm

[tommi]

i used to know a dougie from duns wonder ifs it the same one looked like matt daemon amazing guy totally sexy

[Ruth]

Yes, welcome to Canadian weather. So far here in Nova Scotia we've had at most a week of real summer (and it's almost the end of July)

Thanks for sharing your tasty chicken pasta with Presto Pasta Nights.

[Glenna]

A whole week! Yeah, I hear ya!

[Melly]

OH my..that looks delicious. I love your doctor Monday's.

[Glenna]

Thanks, Melly! I appreciate the feedback. Wasn't sure if anyone really got "into" the Dr's Kitchen Mondays with the counts and all, or not.

[allergy doctor]

It really looks so delicious! Thanks for the Recipe..

Luke