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
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
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.
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