Chicken Spaghetti

104

INGREDIENTS

  • kosher salt
  • 1 lb. spaghetti
  • 1 tbsp. extra-virgin olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 lb. chicken breasts
  • Freshly ground black pepper
  • 1/2 tsp. chili powder
  • 2 cloves garlic, minced
  • 3 tbsp. butter
  • 3 tbsp. all-purpose flour
  • 2 c. whole milk
  • 1 c. low-sodium chicken broth
  • 2 1/2 c. shredded cheddar, divided
  • 2 tbsp. chopped fresh parsley

DIRECTIONS

  1. Preheat oven to 350°. In a large pot of salted boiling water, cook spaghetti until al dente, about 7 minutes.
  2. In a large skillet over over medium heat, heat oil. Add onion and bell pepper and cook until tender, about 4 minutes.
  3. Add chicken and season with salt, pepper and chili powder. Cook until chicken is golden, about 5 minutes. Remove chicken and vegetables from heat.
  4. Melt butter in the same skillet. Whisk in flour and cook for about 1 minute. Add milk and chicken broth and cook until thickened, about 3 minutes.
  5. Stir in spaghetti and about 1 1/2 cups cheddar. Transfer to a baking dish and top with remaining cup cheese. Bake until bubbly, about 45 minutes.
  6. Garnish with parsley and serve.

source: http://www.delish.com/cooking/recipe-ideas/g3338/best-weeknight-dinners/?slide=8

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