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Butcher’s block

I couldn’t be more proud of my wife! She ran and completed her first 5k this weekend, in the pouring rain, followed by a 5 mile run this morning. So my wife took up running about a year ago, but became an in depth runner a few months ago. Obviously besides the physical benefits of exercise, I’ve often heard runners talk about the mental benefits of clarity and focus running provides. My wife has tried to get me on the running bandwagon numerous times, but to no avail. I only feel running is necessary if someone is chasing you, with the intent to kill.

Anyhow, in preparation for her big race, carbs were a necessity for dinner the night before. So knowing it was one of my wife’s favorite dishes, my mother whipped up a batch of chicken spaghetti and had the family all over for dinner. My mother’s chicken spaghetti recipe is actually one of my most requested catered meals as well. So whether preparing for a big race or a simple family dinner, this always hits the spot!

Chicken Spaghetti

1 whole chicken, cut into pieces

1 package of spaghetti noodles

1 can cream of chicken soup

1 can cream of mushroom soup

1 can Rotel

1 8 oz. block of Velveeta

Salt and pepper

Garlic powder

Crushed red pepper (optional)

Preheat oven to 350 degrees. Bring water to boil and add chicken and let simmer for 30-45 minutes. Remove chicken and allow to cool. Once cool remove skin and debone chicken allowing for 2 cups. Break spaghetti in half and cook in same pot as chicken. Do not overcook pasta, cook to al dente state. While pasta boils combine rotel, cream of chicken, cream of mushroom, and Velveeta together and cook together. To melt faster cut Velveeta into small chunks before cooking. Finally combine noodles, chicken, and cheese mixture together. Add salt, pepper, garlic powder, and red pepper for additional zing, and cook in oven for approximately 45 minutes or until bubbly.

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