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Writer's pictureErin Szoch

Chicken Spaghetti


Ingredients:

  • 3 chicken breasts, diced or small strips, cooked

  • 2 tsp italian seasoning

  • salt/pepper

  • 2 tbsp olive oil

  • 4 tbsp butter

  • 1 small onion, diced

  • 3 cloves garlic, minced

  • 4 tbsp flour

  • 1 1/2 cups chicken broth

  • 3/4 cup milk

  • 4 oz cream cheese, softened

  • 1 cup cheddar cheese, shredded

  • 10 oz diced tomatoes and green chilies

  • 1 cup cooked spinach

  • 1/4 cup bacon bits

  • 8 oz thin spaghetti

  • 1 cup mozzarella cheese, shredded

  • red pepper flakes and parsley, for garnish

Side Items:

  • French bread

  • Salad

  • Wine ;p

Directions:

  1. Preheat oven 400º

  2. After cooking the chicken, move to plate, reduce heat to medium low, melt butter and stir catching the chicken bits for flavor

  3. Add onions and cook until softened (about 4 min), add garlic and cook for 1 min

  4. Sprinkle flour over the onions and toss to coat, cook for 2 minutes until you can no longer smell the flour

  5. Add chicken broth in splashes, stir in between each splash, add the milk next, slowly. Whisk until combined and smooth

  6. Now is a good time to boil water and cook pasta and cook spinach (or microwave frozen spinach)

  7. Let the sauce simmer and reduce, then add the cream cheese, stir until melted and smooth

  8. Reduce to low and let base cool, sprinkle in the cheddar cheese and stir

  9. Drain juice from the tomatoes and chilies, add to sauce, stir to combine

  10. Drain pasta and add to the sauce, add chicken, spinach, and bacon bits, stir all together

  11. Transfer to casserole dish and top with mozzarella cheese, bake uncovered for 15 minutes, broil at the end for a few minutes to brown, watch closely so you do not burn

  12. Top with red pepper flakes and parsley

* if you want to make it quicker, skip adding to the oven

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