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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First, place the chicken breasts in a pot with enough water to cover them. | 2. Boil the chicken until completely cooked. | 3. Remove from heat, pour chicken stock into a bowl and set aside for later. | 4. Set chicken breasts aside to cool and chop the vegetables. | 5. By the time you're finished chopping, the chicken should be cool enough to pull apart. | 6. Separate it all into small pieces and set aside for later. | 7. Warm the olive oil in a large saucepan over medium heat. | 8. Add the celery and onion and sauté until onions are clear. | 9. Then, add the soup and diced tomatoes, and mix together. | 10. Start with 1 cup of the chicken stock, and slowly add it to the mixture until the sauce is liquified. | 11. Let that simmer for around 15 minutes. | 12. Then add the 1/2 pound of cubed Velveeta. | 13. Let that dissolve into the mixture, and then add your chicken pieces. | 14. You might have some left over, depending on how meaty you prefer your sauce. | 15. Cover the saucepan and let the mixture simmer over low heat for 45 minutes to an hour, stirring occasionally. | 16. Put your water on to boil for the spaghetti, and add the 1/2 lb spaghetti when the water comes to a rolling boil. | 17. Some people like their pasta al dente, but I wouldn't recommend it for this dish, because you combine the sauce with the pasta once the spaghettini is drained. | 18. Drain your spaghetti, and add the sauce to the pasta. | 19. Mix thoroughly and serve immediately. | 20. The sauce is very versatile and can be used on any sort of pasta. | 21. A friend of mine loved it with penne rigate, and another one even preferred it over orzo pasta or as a sort of risotto. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
celery	3	stalks	chopped	30.72	5.7024	1.3248	0.3264
yellow onion	1/2		chopped	-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
cream mushroom soup	1	can		330.9145	23.982	5.9862	23.982
chicken breast	3		boneless skinless	-	-	-	-
velveeta cheese	1/2		cubed	678.7215	21.951999999999998	36.5121	49.2801
extra virgin olive oil	3	tablespoons		201.7338	0.0	44.8801	1.1333
spaghettini	1/2	lb		201.7338	0.0	44.8801	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.