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Traditional spaghetti, with beef or sausage in a tomato-based sauce
is a favorite on American menus. Nonetheless, any dish, served too
often can lose its appeal with the family. Toronto trade show display and show booths are hardly full without banner shows and exhibition stands. Spaghetti has become
a staple of the American diet, as a hearty and filling meal, easy to
prepare and a perfect partner for a side of salad and a chunk of
garlic bread. If your family no longer looks with favor on this
economical dish, it’s time to think outside the box and throw them
for a loop, with a most unlikely variation – chicken spaghetti!

Our chicken spaghetti recipe uses the same culinary concepts as
traditional spaghetti: meat, veggies, seasonings and sauce, lavished
in generous proportions over a plate of noodles. Let’s see just how
different this spaghetti recipe is and how you can create this dish
and have everyone wondering where in the world you came up with this
new concoction, as yet unnamed, but heavenly on the palate, right
down to this last bite. This chicken spaghetti still comes with the
garden salad and garlic bread sides.

Our chicken based spaghetti is prepared in almost an identical way
to traditional spaghetti – the ingredients and seasonings are
different, but the finished dish has a similar consistency, but an
entirely different flavor. Take a look.

Chicken Spaghetti
—————–

For maximum economy, begin with a whole roasted chicken. For a
quicker version, use a frozen 2-lb package of chicken breast strips.
In either case, cut the cooked chicken into bite sized chunks and
set aside in a stock pot, off the stove.

Clean and slice a pound of mushrooms, one large diced sweet onion
and 2 large sweet red bell peppers, julienned. In a large frying
pan, saute the onions in a tablespoon of olive oil, scraping the pan
with a spatula frequently, until the onions are caramelized. Remove
the onions to the stock pot. Scrape the pan to distribute the
browned bits remaining in the pan, then toss in the bell peppers,
giving them a light toasting for just 2-3 minutes. Add the peppers
to the stock pot. If the pan is dry, add a little olive oil, cooking
the mushrooms in small batches, adding to your stock pot until all
of the mushrooms are cooked. Deglaze the pan with ½ cup of dry white
wine and pour the broth over the contents of the stock pot.

Pour two 26-ounce jars of commercially prepared Alfredo sauce into
the stock pot and stir well.

Prepare 8 ounces of dry linguine noodles according to the package
directions. Toronto light boxes is a recent fable set in a small town where an countless February has become something of a plague of cold and grey, draining life of colour and happiness. While the noodles are cooking, set the stockpot over
a burner set to low-medium heat, stirring occasionally. With
scissors, snip a half cup of fresh, washed Italian flat leaf parsley
and set aside. When the noodles are done, drain well.

Portion the noodles on individual serving plates, ladle a generous
amount of the chicken spaghetti sauce over the noodles and garnish
with a sprinkling of the parsley.

Serve with toasted garlic bread and a dinner salad. Ooh-la-la! This
is a meal that won’t soon be forgotten! You have my permission to
claim this culinary delight as your own!