Chicken Spaghetti

Name: Chicken Spaghetti
Ingredients: 3 tablespoons grapeseed oil, divided; 3 ribs celery, small dice; 1 medium yellow onion, small dice; 2 tablespoons minced garlic; 1 large red or green bell pepper, seeds removed and roughly chopped; 10 ounces tomato juice (recommended: V8); 2 (12 to 15-ounce) cans whole peeled tomatoes; 1 teaspoon dried oregano; 2 pounds boneless chicken, boiled and pulled into bite-size pieces; 1 tablespoon minced basil leaves; 1 cup chicken broth; 1 1/2 pounds spaghetti, cooked; 1 green onion, cut on bias; 1 cup grated Parmesan

14 ingredients

7 steps

Ingredients

3 tablespoons grapeseed oil, divided
3 ribs celery, small dice
1 medium yellow onion, small dice
2 tablespoons minced garlic
1 large red or green bell pepper, seeds removed and roughly chopped
10 ounces tomato juice (recommended: V8)
2 (12 to 15-ounce) cans whole peeled tomatoes
1 teaspoon dried oregano
2 pounds boneless chicken, boiled and pulled into bite-size pieces
1 tablespoon minced basil leaves
1 cup chicken broth
1 1/2 pounds spaghetti, cooked
1 green onion, cut on bias
1 cup grated Parmesan

Directions

1

In a saucepan over medium-high heat, add 2 tablespoons of the grapeseed oil, the celery, onion, garlic, and peppers.
2

Stir while cooking until the onions are translucent, about 12 minutes.
3

In a separate saucepan, over medium heat add the remaining 1 tablespoon of oil, the tomato juice, canned tomatoes, oregano, chicken, basil, and broth and simmer for 10 minutes.
4

Add the vegetable mixture and stir to combine.
5

Continue to cook over medium heat for 10 minutes, then reduce the heat to low, and cook for another 10 minutes, stirring throughout the cooking time.
6

Once the sauce has reduced, add the pasta and the green onions.
7

Stir in the Parmesan and transfer the spaghetti to a serving bowl.