Grandma’s chicken spaghetti {Tallarines con pollo}
Homemade chicken spaghetti recipe prepared with chicken, onion, peppers, celery, garlic, tomato paste, chicken broth, olives, mushrooms and spices.
Servings 8 - 10
Ingredients
For the chicken:
- 1 4-5 lb whole chicken
- 1 white onion diced
- 2 carrots peeled and sliced
- 4 celery stalks cut into slices
- 5 garlic cloves crushed
- 10-12 cups of water
For the spaghetti:
- 2 tbs olive oil
- ½ white onion diced
- 1 green bell pepper diced
- 3 celery stalks sliced
- 1 head of garlic crushed
- 4 6 oz cans of tomato paste
- 8 cups chicken broth reserved from cooking the chicken
- 2 cups sliced olives
- 2 cups sliced mushrooms
- 1 bay leaf
- Dash of chili powder or more to taste
- 2 16 oz pack of spaghetti
- Salt and pepper to taste
To serve:
- Chopped scallions fresh basil, and grated cheese (can use parmesan, mozzarella, cheddar, etc)
Instructions
For the chicken:
- Place the whole chicken, onions, carrots, celery, garlic, salt, pepper and water in a large stockpot and bring to a boil, cook until the chicken is tender.
- Drain the chicken and reserve 8 cups of chicken broth for later use.
- Debone the chicken, I got about 4 cups of chicken meat.
For the chicken spaghetti:
- Heat the olive oil over medium heat in a large stockpot; add the onions, green pepper, celery and garlic. Cook until the onions soften, about 5 minutes.
- Mix in the tomato paste and add the reserved chicken broth, bring to a boil.
- Add the olives, mushrooms, bay leaf, chili powder and spaghetti.
- Cook until the spaghetti is tender or done to desired level of tenderness, about 12-15 minutes.
- Add the chicken meat and stir well, add salt and pepper to taste.
- Serve with grated cheese, fresh basil and chopped scallions.
Notes
For a shortcut version of this recipe, you can use leftover or store bought shredded chicken with store bought chicken stock.