Spicy chicken spaghetti

Indulge in the flavors of this zesty Spicy Chicken Spaghetti recipe. A delightful fusion of succulent chicken, tangy spices, and al dente pasta. Perfect for those who crave a culinary adventure.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper
• 2 hot Italian sausages 
• 1 tablespoon olive oil, plus more if needed 
• 280g button mushrooms, sliced 
• 1 green bell pepper, chopped 
• 8 sundried tomato halves, chopped 
• 450g spaghetti, broken into small pieces 
• 2 tablespoons all-purpose flour 
• 1/2 cup half-and-half 
• 1 tablespoon chopped fresh basil 
• 3/4 cup grated Parmesan

Instructions:

1. Line a 9-by-13-inch baking dish with 2 pieces of foil.
2. Place the chicken in a large pot, season with salt and pepper, pour water until chicken is covered. Bring it to a boil, then reduce heat to simmer until the chicken is fully cooked, approximately 45 minutes. Take out the chicken, let it cool, then shred the meat, removing the skin and bones. Keep the broth for cooking the spaghetti.
3. Take the sausage out of the casings and add to a large pan with olive oil. Cook over medium heat, breaking the sausage into small pieces until cooked through, for about 5 to 6 minutes. Drain on paper towels. Add mushrooms to the pan. Once they release liquid, mix in green peppers and sundried tomatoes, cook until slightly softened, for about 5 to 7 minutes. Remove and set aside on top of the sausage. Keep the oil from the pan for later use.
4. Bring back the reserved chicken broth to a boil. Cook the spaghetti in the broth until it reaches al dente, following the package instructions. Drain the spaghetti, keeping the broth for later use.
5. If there is less than 2 tablespoons of oil/fat in the pan, add some olive oil to make it 2 tablespoons. Stir in the flour and cook for about 1 minute over medium heat. Mix in 1 1/2 cups of the reserved chicken broth. Once it starts to thicken, usually after 5 minutes, add the half-and-half. If the mixture is too thick, adjust with some more broth. Turn off the heat, then add the basil and 1/2 cup of Parmesan cheese. Season with salt and pepper. Combine the chicken, sausage, vegetables, and spaghetti in the pan.
6. Transfer the mixture into the prepared baking dish, sprinkle the remaining 1/4 cup of Parmesan on top, cover with foil. Proceed to bake the casserole immediately or let it cool completely then freeze it.
7. If baking immediately, preheat the oven to 190 °C. Bake for 25 minutes, then uncover the dish and continue baking until heated through, for an additional 20 minutes.
8. For cooking from frozen: Preheat the oven to 160 °C.
9. Bake the frozen casserole for 2 hours, then increase the temperature to 190 °C, uncover, and bake until heated through, for another 15 minutes.
10. Serve alongside a salad and French bread.

Summary:

• Calories: 6052 kcal
• Fat: 313 g
• Protein: 349 g
• Carbs: 443 g
• Potassium: 6044 mg
• Magnesium: 658 mg