By Holly V. Gray

Vegetarian Chicken Spaghetti

Today I’m sharing a recipe that has been a family favorite, especially with my boys, for several years.  It’s just good comfort food.  This version calls for canned soup mainly because it’s a real time saver but you could absolutely use homemade, just be sure you’re making condensed soup. Otherwise, you’ll wind up with the consistency being way too soupy.
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                                    A baked vegetarian version of the comfort food classic! | thiswifecooks.com
Vegetarian Chicken Spaghetti

Ingredients

  • 8 ounces spaghetti
  • 3 tablespoons olive oil
  • 1 - 15-ounce pkg. Beyond Chicken strips, shredded
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder 
  • 1/4 cup green bell pepper, chopped
  • 1/4 cup red bell pepper, chopped
  • 1/2 cup mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2c onion, chopped
  • 1 (10.75oz.) can cream of mushroom soup
  • 3/4 cup dry white wine
  • 2 cups Cheddar cheese, shredded
  • 1/4c Parmesan cheese, shredded
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 350°
  2. In large skillet, heat 1 TBSP oil  and cook chicken, seasoning with salt, pepper, and garlic powder, to taste.  Remove from pan and set aside.
  3. Place spaghetti in a pot of boiling water and cook until it reaches al dente consistency, about 8-10 minutes. Remove from heat and drain.
  4. In the large skillet, heat remaining 2 TBSP oil over medium high heat.  Add green peppers, red peppers, mushrooms, garlic, and onion. Saute until slightly tender, about 3-4 minutes.
  5. In large mixing bowl, combine sautéed vegetables, cooked spaghetti, cooked chicken, cream of mushroom soup, white wine, and 1 1/2c Cheddar cheese.
  6. Pour into prepared 9”x13” pan.  Bake, covered, for 30 minutes.
  7. Uncover and top with remaining 1/2c Cheddar cheese and Parmesan cheese. Return to oven and continue baking, uncovered, another 15 minutes.
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