Recipe by Campbell's Kitchen
"Chicken, tomatoes, onion and broth simmer all day into a dreamy sauce for spaghetti."
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1 3/4 cups
Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
2 (14.5 ounce) cans
diced Italian-style tomatoes
mushrooms, cut in half
chicken parts, skin removed
hot cooked spaghetti, cooked without salt
I really liked this recipe. I didn't use the mushrooms because I can't stand them, and added green bell pepper instead. I served it over ziti, it was pretty good. =)
Perhaps a good starter for the beginner, I thought the sauce was a bit bland to my taste. I appreciate the recipe, but according to directions, it wasn't a keeper for me.
We love it!! Served over noodles with garlic bread.....It is a keeper
Next time I will have to remove the broth from the slow cooker and thicken it on the stove. Other than that the flavor was alright, not the best thing ever, but still okay.
This recipe has a number of things wrong with it, starting with how bland it was. I will be reworking this recipe on my own. 2 whole onions didn't cook, and the whole thing lacked flavor. Next time I will be marinating the chicken first, using fresh garlic, a lot less onion (which I will cook first), and I will be adding red wine, beef stock, and ground beef to this. Even just adding italian dried herb mix would have made this better, and fresh herbs would really have kicked it up. Seriously season this and cut out most of the onion. I came home after having this cook all day and my entire apt smelled like onion and nothing else. Very disappointed.
Would not thicken up, would not make again
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