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Tomato Basil Cheesy Chicken Spaghetti

Food Network chef Jernard Wells is smitten with this simple way to feed his family of nine kids, but it works just as well as a meal for two. And it’s just as good the next day! Make it vegetarian by simply omitting the chicken. What’s not to love?

Tomato Basil Cheesy Chicken Spaghetti
Serves 6 to 8


Nonstick cooking spray
1 pound boneless, skinless chicken breasts
1 pound boneless, skinless chicken thighs
1 pound thin spaghetti, broken into 2-inch pieces
2 cups diced tomatoes with juice
1/2 cup shredded sharp cheddar
1 cup shredded smoked provolone, divided
1/2 cup mozzarella
1/4 cup finely diced green bell pepper
1 medium onion, finely diced
2 cloves garlic, minced
3 fresh basil leaves, minced
2 tablespoons seasoned salt
1 tablespoon granulated sugar
Sea salt, to taste
Freshly ground black pepper, to taste


1. Preheat oven to 350 degrees. Coat a 10×10-inch baking dish with cooking spray.

2. In a large pot of boiling water over medium-high heat, add chicken breasts and chicken thighs. Cook until chicken falls apart, about 25 minutes. Using tongs, remove the chicken, leaving the broth in the pot. Shred the chicken to make 2 cups pulled chicken. Save the remaining for another use.

3. Using a measuring cup, take 1 cup of broth from pot and set aside. Bring the broth back to a boil, and add spaghetti. Cook until al dente, about 5 to 7 minutes. Transfer spaghetti to a large bowl.

4. Stir in the shredded chicken, tomatoes, cheddar, 1/2 cup provolone, mozzarella, green pepper, onion, garlic, basil, seasoned salt, sugar, salt, and pepper. Add 1/2 cup of the reserved broth. If mixture is still dry, add the remaining 1/2 cup.

5. Transfer to baking dish and top with remaining 1/2 cup provolone. Bake until cheese is melted, about 35 to 40 minutes. If cheese starts to burn, cover with aluminum foil.

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