Friday, April 05, 2013

Chicken Spaghetti (with goat cheese)

Here's a recent super-duper easy favorite. This takes about 5 minutes to put into the crock pot, about 6 hours to cook in the crock pot, then about 8 minutes to cook the pasta while you shred the chicken.


  • 4-6 large frozen chicken breasts (depends on how heavy on the chicken you want it to be - and how much chicken you happen to have)
  • 1 jar marinara sauce (my favorite is Bertolli's marinara but any kind works fine)
  • 1/4 cup basalmic vinegar (gives it a nice little tang, makes it taste a little more special)
  • 1-2 packages of pasta (we usually use capellinni because it's so fast to cook and the kids like the thin noodles but linguine, penne, or bow-tie all work great as well)
  • shredded mozzarella or parmesean cheese or crumbled goat cheese (my favorite) to sprinkle on top

Place frozen chicken breasts in crock pot. Dump marinara sauce and basalmic vinegar over the top. Cook in crock pot on high for 5-6 hours (or until chicken is falling apart). About 10 minutes before you want to eat, put water in a post (with quite a bit of salt in the water), bring water to the boil, dump in pasta, cook until tender but still a bit firm (pasta package directions should tell you about how long - usually 6-10 minutes depending on how thick the pasta is). While pasta cooks, shred/pull apart chicken (still in crock pot) using two forks. If you have a little time, leave the shredded chicken to stew a bit longer in its now-shredded state. Taste the chicken and sauce and add a bit of salt and pepper if you think it needs it.

When pasta is done, drain and rinse it (rinsing helps prevent it from sticking together too much). Serve chicken marinara sauce on top of pasta. Top with the cheese of your choice. Enjoy!

Serves 6-8

1 comment:

Eyrealm said...

Gotta try it!


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