Y’all, today’s been one of those chilly, snowy days that we’ve been waiting for all winter. It’s been a curl-up-by-the-fire and bake-chocolate-chip-cookies-from-scratch kind of day, and that always makes me crave something quick, simple, and piping hot for dinner. So I thought I’d share one of my favorite go-to recipes that anyone can do with just a few ingredients and a little creativity, and that’s citrus chicken spaghetti, a variation of a delicious Crockpot meal Jordan and I discovered a while back.
Here’s what you’ll need:
- 2 large chicken breasts, fresh or frozen
- 1/2 package of spaghetti
- 1 generous tablespoon of onion powder
- 1 generous tablespoon of paprika
- 1 generous tablespoon of garlic powder*
- 2 generous tablespoons of lemon pepper
- 3/4 cup of zesty Italian dressing
- 1/2 cup of regular Italian dressing
- salt to taste
- pepper to taste
- asparagus or broccoli (fresh or frozen)
- lemon or orange (not pictured)
- mozzarella and/or parmesan cheese (optional)
- a Crockpot
*I prefer the California garlic powder blend, but you can use regular garlic powder, too!
Prep Time: 15 minutes
Cook Time: 4 hours on low / 8 hours on high
Serves: 3-4 people
Difficulty: Extremely easy
- Set your Crockpot to your preferred heat setting and place your chicken breasts in the bottom.
- Add the salt, pepper, garlic powder, onion powder, paprika, and lemon pepper to the chicken, sprinkling evenly over the top.
- Add the vinaigrette dressings over the chicken breasts.
- Cut the lemon or orange in half and squeeze the juice of the entire fruit over the chicken breasts, straining out the seeds, and secure the lid on the Crockpot.
- Cook 4-8 hours, taking care not to open the lid much, if at all, while cooking.
- During the last 20 minutes of time in the recipe, prepare the spaghetti noodles according to your taste and drain the noodles.
- If you choose to use fresh asparagus or broccoli, cut coarsely into about 1″ to 1 1/2″ sections.
- If you choose to use frozen broccoli, place the entire bag of broccoli into the Crockpot as soon as you start cooking your pasta so it is thoroughly cooked.
- Place chopped fresh asparagus or broccoli into the pasta and water for about 6 minutes and drain with noodles.
- Shred the chicken with a fork.
- Add the drained noodles and fresh asparagus or broccoli into the Crockpot and stir well, coating the veggies and noodles with sauce.
- Add parmesan/mozzarella cheese to your taste and replace the lid of the Crockpot. Wait until cheese is melted on top.
- Serve and enjoy!
What’s awesome about this recipe is that you can pare it down or spice it up with your choice of veggies, dressing, spices, and noodles and you can easily double or triple the recipe if you’re having a lot of company or want to make a few meals to freeze.
I hope you’ll try this one out and if you do, share your pics, tips, and tricks with me! Stay warm and cozy!