Lunch: Grandma's Cajun Chicken & Spaghetti Recipe

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up
1 to 1-1/2 teaspoons cayenne pepper
3/4 teaspoon salt
3 tablespoons canola oil
1 package (14 ounces) smoked sausage, sliced
1 large sweet onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 package (16 ounces) spaghetti

Instructions

Sprinkle chicken with cayenne and salt. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches. Remove from pan.
Add sausage, onion, green pepper and celery to same pan; cook and stir over medium heat 3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 1 hour or until chicken juices run clear.
Cook spaghetti according to package directions. Remove chicken from pan. When cool enough to handle, remove meat from bones; discard skin and bones. Shred meat with two forks; return to pan. Bring to boil. Reduce heat; simmer, uncovered, 8-10 minutes or until slightly thickened. Skim fat. Drain spaghetti; serve with chicken mixture.

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