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Spahetti Chicken Recipe

Temperatures start rising. The oven takes a vacation and salads take center stage at the Hodgson house. Here’s one of our family favorites–a spaghetti salad, of sorts. Quick to make. Light and cool to eat on hot summer days. Easy to carry to a potluck or out for a picnic.

Spaghetti Chicken

1 package spaghetti noodles, cooked and drained

2 tablespoons olive oil or marinade oil from artichokes

½ cup red onion or sliced green onions

1 ½ cup tomatoes (I like Roma, cherry, or grape), chopped

2 cups marinated artichoke hearts, chopped

2 cups cooked chicken, diced or sliced (leftover from a baked chicken or from a package of mesquite grilled)

Mix all of the ingredients in a serving bowl or layer them on a serving platter. Serve with parmesan cheese and warm garlic breadsticks (or bread of your choice).

Do you have a favorite summer dish or salad? We’d love to see the recipe!