Well here we are, the start of week 2 of maternity leave. Last week I really only cooked once. We had a busy week, what can I say? Tonight I’m making this recipe – Chicken Spaghetti – from the Pioneer Woman. If you don’t know who she is, I suggest you spend a few hours going through her site. She has awesome recipes and I met her at her book signing. Whoa, in 2009? Wow, time flies! Anyways, I have been working on bookmarking recipes to make & freeze for later on when the baby comes. So this recipe I’ll be splitting into 2 and freezing one, and making the other tonight. So, as always, come back to see how it works out!
Ok so this was pretty delicious! I did make some minor changes. I added a little more pasta to cook (about 3 1/2 cups uncooked) and I used 2 huge boneless/skinless chicken breasts to cook up. Since those don’t have bones, I did as PW suggested and added a can of chicken broth (sodium free) to the water before cooking the chicken. And since this is a one dish item for dinner, I added in a whole bag of peas & carrots (they were frozen, I defrosted them and added them in).
The amount allowed for me to fill up 3 8×8 disposable tins. I ended up using a total of 4 cups of cheese (2 in the recipe and the other 2 to top off the casseroles). Definitely follow her advice and taste the dish after you add all the spices & stir it up. I felt like we needed more of the cayanne pepper and some salt. Now we’ll see how the 2 I froze hold up in a few weeks!
Oh and I had to take this pic, I just loved how the pimentos/bell pepper/onions looked chopped up!