In our household, we make a lot of chicken. I would like to emphasis a lot. I will never tire of it. Clearly, since I’ve been eating it mostly every day for years now.

Sure I like to change it up a bit by having fish, burgers, pork or (rarely) ham. But for the most part it’s just chicken on the menu. I’ve become pretty creative when it comes to making our chicken suppers. I’m really terrible with coming up with recipes myself. Whenever I’m eating out, or my family cooks something for me, I grab their recipe. Usually it’s not measured. I also like finding recipes online especially a site that is just catered to chicken: http://Chicken.ca. Uh, heck yea.

I’ve decided to share with you another step-by-step recipe. One of my boyfriend’s favorites: Rich ‘n creamy white chicken spaghetti. Except I use spaghettini. Oh details.

My Mom made this for me when I was back home in Newfoundland during Christmas two years ago. It’s so simple. Look:

• Milk
• Cream Cheese
• Chicken
• Bell Peppers
• Spaghetti noodles
  

That’s it.

I’ve started to play around with the recipe, adding in things like dill, or garlic to the mix. It basically tastes the same every time.  I don’t know why I bother making it more complicated.

Honestly I don’t measure, because I always have to add more of the original ingredient list, after the fact anyway. I’ll try my best ;)

Start heating up your frying pan, and set to medium heat.

Add in half of one tub of cream cheese. I use the light, just because the entire base is cream cheese and probably not the most healthiest meal you can eat. But it’s good. Can you believe I don’t like alfredo sauce, but I really love this? I don’t get it either. I try not to make too much sense of it.

At the same time, add in ¼ cup of milk. I use skim. You can use whatever you please.

While that’s simmering down to a sauce. Cut up some cooked chicken and bell peppers. Add in any other veggies you may want to incorporate into this recipe. Also while you’re waiting, put a pot of water on the boil, for your spaghetti noodles.

Cook it until the cream cheese melts into the milk and creates a nice sauce that looks a little like this, or until it gets bubbly. Stir occasionally, so the sauce doesn’t stick to the pan.

It may have lumps in it. I’m not a perfectionist in the kitchen. I leave them there, lol. Those black  specks are the lemon pepper seasoning I added. As I stated before, I don’t know why I try to make things more complicated because I honestly couldn’t tell the difference.

Now it’s time to add your bell peppers and chicken breast into the mix. I used one green pepper and two boneless skinless (cooked of course) chicken breasts.

Giv’er a good stir around, and put the top on your pan and let science do its thing.

Your water should be just about boiling for your spaghetti; boil spaghetti for 8-9 minutes.

The chicken and bell peppers suck up the moisture of the sauce. So now I like to go back in an add more milk, to make sure that the sauce is more creamy, instead of sticky and dry.

Ding ding ding! That’s the sound of the buzzer. It went off so now that the spaghetti is done it’s time to strain the noodles and serve your supper!

And there you have it my friends.

A #NoNakedChicken, creamy chicken spaghetti recipe. If you cook your chicken and chop your veg beforehand, your supper will be ready in 20 minutes tops. So easy, right?

Disclosure – I am participating in the Chicken Farmers of Canada program by http://ShesConnected.com.  I received compensation in exchange for my participation in this campaign.  The opinions on this blog are my own.