Chicken Spaghetti
Ingredients
The pasta
-
1
pound
spaghetti
-
1
tablespoon
salt
The chicken and vegetables
-
1
tablespoon
olive oil
-
1
medium
onion, chopped
-
1
medium
red bell pepper, seeded and chopped
-
1½
pounds
boneless skinless chicken thighs, cut into 1-inch pieces
-
1
teaspoon
chili powder
-
1
teaspoon
salt
-
½
teaspoon
black pepper
The sauce
-
¼
cup
butter
-
¼
cup
all-purpose flour
-
2
cups
milk
-
1
cup
chicken broth
-
2
cups
shredded cheddar cheese, divided
Garnish
-
to taste
none
fresh parsley, minced (optional)
Instructions
- Preheat the oven to 400°F and prepare a baking dish with nonstick spray.
- Boil water in a large pot, add salt, and cook the spaghetti until al dente, then drain.
- In a skillet, heat olive oil and sauté onion and bell pepper until softened.
- Add chicken and chili powder, season with salt and pepper, and cook until chicken is golden brown.
- In the same pot, melt butter, whisk in flour, and cook until lightly browned.
- Add milk and chicken broth, whisking until thickened, then season with salt and pepper.
- Stir in 1 cup of cheddar cheese until melted.
- Combine the cooked pasta with the chicken and vegetable mixture, then transfer to the baking dish.
- Top with the remaining cheese and bake until bubbly, about 20 to 25 minutes.
- Let stand for 5 minutes before serving, garnishing with parsley if desired.
Nutrition Facts (estimated)
Servings
8
Calories
556
Total fat
23g
Total carbohydrates
51g
Total protein
34g
Sodium
461mg
Cholesterol
117mg
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