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Chicken spaghetti
Posted on 1/22/13 at 10:00 pm
Posted on 1/22/13 at 10:00 pm
In the late '80s when I used to be a drug rep I had the teaching centers in Jackson MS as part of my territory. I used to bring lunches frequently to the residents and would have it catered.
Frequently, the residents would request a specific caterer called My Favorite Speghetti. They had this chicken spaghetti that was spicy and awesome. I was not very heavy, not a red sauce and had chunks of chicken and vegetables in it. Over the years I have searched the interwebz for recipes like this to no avail.
Anyone familiar with this place and would care to steer me in the direction of a similar recipe?
TIA
Frequently, the residents would request a specific caterer called My Favorite Speghetti. They had this chicken spaghetti that was spicy and awesome. I was not very heavy, not a red sauce and had chunks of chicken and vegetables in it. Over the years I have searched the interwebz for recipes like this to no avail.
Anyone familiar with this place and would care to steer me in the direction of a similar recipe?
TIA
5
Posted on 1/22/13 at 10:02 pm to ruzil
Like a chicken cacciatore?
This post was edited on 1/22/13 at 10:04 pm
Posted on 1/22/13 at 10:08 pm to ruzil
quote:
n the late '80s when I used to be a drug rep I had the teaching centers in Jackson MS as part of my territory. I used to bring lunches frequently to the residents and would have it catered.
Frequently, the residents would request a specific caterer called My Favorite Speghetti. They had this chicken spaghetti that was spicy and awesome. I was not very heavy, not a red sauce and had chunks of chicken and vegetables in it. Over the years I have searched the interwebz for recipes like this to no avail.
Anyone familiar with this place and would care to steer me in the direction of a similar recipe?
Like this?
Posted on 1/22/13 at 10:33 pm to ruzil
Chicken tetrazzini?
Posted on 1/23/13 at 6:43 am to ruzil
There are two kinds-one with velveeta and Rotel, and one with a gumbo-like recipe, except you swap red sauce for the roux. Cook down the chicken til it's stringy, use the broth for the noodles...add mushrooms...yeah, that's the one I like. Serve on top of noodles not all mashed together like throw up 
Posted on 1/23/13 at 2:49 pm to ruzil
My mom and grandmother (south Louisiana Cajuns) used to make one with a fryer. Basically you would cook the fryer as if you were making a sauce piquant-brown all the veggies, fryer, and brown some tomato sauce and make a long gravy, mix in noodles and presto "Cajun chicken spegg". That Mississippi stuff just looks like slop and cheesy noodles but after a hard nite drinkin', I'd eat it!
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