Spaghetti is a popular local side dish in Arkansas, thanks to a small group of Italian immigrants who settled there long ago. That explains why in Arkansas, fried chicken is traditionally served with a side of spaghetti. Today, restaurants throughout the state include “fried chicken spaghetti” on their menus.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 large (or 8 small) chicken filets, skin on
- 2 tsp salt
- 1 tsp ground black pepper
- 1 lemon, juiced
- 2 Tbsp olive oil
- 1 large onion, finely chopped
- ¼ cup smoked belly bacon, thinly sliced
- 3 cloves garlic, minced
- 6 medium tomatoes, chopped
- 2 Tbsp sun dried tomatoes (with oil)
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp sugar
- 1 cup cooking oil
- 1 cup cream
- 6 cups cooked spaghetti
- 4 basil leaves, sliced (for garnish)
Directions
- Place chicken in a large bowl and season to taste with salt and pepper.
- Add lemon juice and stir until mixed. Cover and refrigerate.
- Heat olive oil in a skillet over medium high heat. Add onion and cook until onions are translucent, 5-7 minutes.
- Add the bacon and garlic, and cook for another 2–3 minutes, stirring occasionally.
- Stir in chopped tomatoes, cover, and let simmer.
- Chop sun dried tomatoes roughly, and add to the sauce.
- Season with salt, ground black pepper, and sugar to taste.
- Cover and let simmer 20 minutes.
- In large saucepan add cooking oil and heat to 350°F-375°F.
- Fry the chicken in hot oil while sauce is simmering, in batches if necessary, until browned and crisp.
- Add cream to the sauce.
- Adjust seasonings as needed while the sauce simmers, then remove from heat.
- Add cooked spaghetti and toss until evenly coated.
- Divide noodles evenly among four bowls.
- Cut chicken into strips and arrange on top of pasta.
- Garnish with basil leaves and serve immediately.
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