Monday, March 14, 2011

Chicken Spaghetti

We cooked the Pioneer Woman's chicken spaghetti over the weekend. You can find the recipe in her cookbook and here. The final product looked like this (PW's picture on her website looks WAY better than this):

It serves 6-8 but it felt like we ended up with a ton of food. I've been serving it for leftovers now for a couple days....we're ready to move onto something else. Overall, I'd say it wasn't the best dish I've ever had but it was pretty good and one I'll keep in rotation. I'll end with this little story: the recipe calls for a fryer chicken that's  been cut up but I didn't pay attention to the "cut up" part and wrote "fryer chicken" on my shopping list, thus I had to cut it up myself (I'm not smart). I've never done that before and was tempted to become a vegetarian after doing so. "You've never cut up a whole chicken??" Lee asked me with astonishment when I told him about my disturbing experience with a large knife and a chicken carcass. I guess I've always bought chicken in its respected parts -- a package of breasts or a package of legs. Judging by Lee's face and response, this is weird. Maybe it's a California thing...

2 comments:

Jen said...

I've never cut up a whole chicken either- I think I might be scarred for life if I tried. To this day, I still don't even like touching raw meat- ewwwww.

Tracy and Aaron said...

Try freezing half the recipe? I do that frequently with casseroles that call for a 9 by 13 dish - bake half now in an 8 by 8 and freeze the other half (wrapped in plastic and foil) in another 8 by 8. Once frozen solid, I get my dish back and in a month (or three) I can thaw, bake, & serve the other casserole easily. Sure helps with only two of us!