Beazell's Cook Book

Chicken Spaghetti

Recipe detail

  • ( 0 Assessment ) 
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export

Chicken Spaghetti  




2 pounds boneless skinless chicken, diced up if desired

1-2 tablespoons olive oil

1/2-3/4 cup Trinity (onions, bell peppers, celery)

1 (14.5 ounce) can fire roasted diced tomatoes

1 (12 ounce) can tomato paste

1 (15 ounce) can tomato sauce

6 cans water, use the 12 oz. can and rinsed the paste out of it

1 tablespoon Beazell's Cajun Seasoning

1 teaspoon minced garlic

3 tablespoons Italian seasoning

5 pinches sea salt, or to your taste

Spaghetti noodles

Parmesan cheese

Italian Seasoning:

3 tablespoons dried oregano

3 tablespoons dried basil

1 1/2 teaspoon dried thyme

1 teaspoon dried rosemary

3 tablespoons dried parsley

1 tablespoon garlic powder



In large Dutch oven over medium heat, add your olive oil and chicken that has been sprinkled with Beazell's Cajun Seasoning and Trinity mixture. Cook until chicken is browned well on the outside. Add the fire roasted tomatoes, tomato paste and tomato sauce. Add your 6 cans of water. Stir well and add about a tablespoon of Beazell's Cajun Seasoning, minced garlic and Italian seasoning (see below). Cook on medium, covered, for approximately 45 minutes; stirring every so often. After the 45 minutes, remove the lid and reduce fire to low-medium and allow to cook for another 15 minutes. By removing the lid and allowing it to cook, your sauce is going to get really thick. At the point that you take the cover off of your pot, begin to cook your spaghetti noodles according to package directions. When the pasta is cooked, ladle out about 1 cup of the water that the pasta cooked in and drain the pasta. Add this reserved water to your spaghetti and stir well. This starchy water will help your spaghetti sauce to stick to your noodles.  Add your sea salt if you so desire. Serve immediately.


Only registered unsers may submit comments, please log in if you want o comment