Better late than never! Last weekend I made PW's chicken spaghetti. It was pretty good. I am not giving it a great because I thought it could use a little more spice. Let's face it. I am from south Texas and we like spice. I normally make my chicken spaghetti with Ro*Tel and Velveeta. Don't get me wrong, I would make it again...and again. I just might add a little sumpthin' sumpthin'.
Here are the changes I made:
- I used a rotisserie chicken and just pulled all the meat off of it.
- I saved the skin and put it in the pot of pasta when I cooked it. That way I had the broth for the spaghetti later.
- I used elbow macaroni rather than spaghetti. Not so messy! But it does take up more room so you will need a bigger pot!
I think next I want to try something from breakfast section! Yummy!
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