Prep Time: 15 mins | Cook Time: 40 mins | Total Time: 55 mins | Yield: 6 Servings
The sauce alone of this Chicken Spaghetti is more than enough to let you know that you are in for a treat! Enjoy a quality dish in the comfort of your home. Try this recipe now!
INGREDIENTS :
- 2 tbsp olive oil
- 4 tbsp butter
- 1 small yellow onion, diced
- 1 c mozzarella cheese, shredded
- 10 ounces diced tomatoes & green chilies
- 3 cloves garlic, minced
- 2 small boneless skinless chicken breasts
- 1 c cheddar cheese, shredded
- 8 ounces Thin Spaghetti
- 4 tbsp flour
- 4 ounces cream cheese, softened
- ¾ c milk
- 2 tsp Italian Seasoning
- 1 ½ c chicken broth
- red pepper flakes & chopped parsley, to garnish
- Salt/Pepper
DIRECTIONS :
- Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
- Cut the chicken into two lengthwise pieces. Use paper towels to pat them dry. Sprinkle Italian seasoning, salt, and pepper over the chicken to season.
- Place a skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
- Add the chicken into the hot skillet, then sear each side for about 5 minutes or until they turn golden brown. Transfer them onto a clean plate. Slice them into small cuts.
For the Sauce:
- In the same skillet over low heat, add butter and allow it to melt. Scrape the bottom to get the browned bits.
- Add onions, then sauté for a few minutes until translucent. Add garlic and sauté for about a minute or until aromatic.
- Add flour, then whisk and cook for about a minute to remove the raw taste.
- Pour in chicken broth, then stir until well blended. Gradually add the milk and stir every addition until well blended as well.
- Let it simmer for a few minutes.
- Refer to the directions provided on the package of pasta on how to cook it. Drain and rinse with cold water to stop the cooking process.
- Stir in the shredded cheddar cheese until completely melted.
- Put the chicken back into the skillet together with the drained tomatoes, then toss until well combined.
- Add the cooked pasta, then toss until fully coated with the delicious sauce. Transfer the mixture to a 9×13-inch casserole dish and spread it evenly.
- Scatter mozzarella cheese over the dish.
To Bake:
- Place it in the preheated oven and bake for about 15 minutes.
- Broil for a few more minutes until the cheese turns golden brown.
- Remove from the oven, then sprinkle freshly chopped parsley and red pepper flakes on top to garnish.
- Serve right away. Enjoy!
Notes:
- Place any leftovers in an airtight container, then put them in the fridge or freezer. They can last for 3 days up to 3 months.
- Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 547 kcal, Carbohydrates: 40g, Protein: 25g, Fat: 32g, Saturated Fat: 16g, Trans Fat: 1g, Cholesterol: 103mg, Sodium: 641mg, Potassium: 507mg, Fiber: 2g, Sugar: 5g, Vitamin A: 931IU, Vitamin C: 11mg, Calcium: 332mg, Iron: 2mg
CHICKEN SPAGHETTI
Yield:
6
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Ingredients
- 2 tbsp olive oil
- 4 tbsp butter
- 1 small yellow onion, diced
- 1 c mozzarella cheese, shredded
- 10 ounces diced tomatoes & green chilies
- 3 cloves garlic, minced
- 2 small boneless skinless chicken breasts
- 1 c cheddar cheese, shredded
- 8 ounces Thin Spaghetti
- 4 tbsp flour
- 4 ounces cream cheese, softened
- ¾ c milk
- 2 tsp Italian Seasoning
- 1 ½ c chicken broth
- red pepper flakes & chopped parsley, to garnish
- Salt/Pepper
Instructions
- Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
- Cut the chicken into two lengthwise pieces. Use paper towels to pat them dry. Sprinkle Italian seasoning, salt, and pepper over the chicken to season.
- Place a skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
- Add the chicken into the hot skillet, then sear each side for about 5 minutes or until they turn golden brown. Transfer them onto a clean plate. Slice them into small cuts.
For the Sauce:
- In the same skillet over low heat, add butter and allow it to melt. Scrape the bottom to get the browned bits.
- Add onions, then sauté for a few minutes until translucent. Add garlic and sauté for about a minute or until aromatic.
- Add flour, then whisk and cook for about a minute to remove the raw taste.
- Pour in chicken broth, then stir until well blended. Gradually add the milk and stir every addition until well blended as well.
- Let it simmer for a few minutes.
- Refer to the directions provided on the package of pasta on how to cook it. Drain and rinse with cold water to stop the cooking process.
- Stir in the shredded cheddar cheese until completely melted.
- Put the chicken back into the skillet together with the drained tomatoes, then toss until well combined.
- Add the cooked pasta, then toss until fully coated with the delicious sauce. Transfer the mixture to a 9×13-inch casserole dish and spread it evenly.
- Scatter mozzarella cheese over the dish.
To Bake:
- Place it in the preheated oven and bake for about 15 minutes.
- Broil for a few more minutes until the cheese turns golden brown.
- Remove from the oven, then sprinkle freshly chopped parsley and red pepper flakes on top to garnish.
- Serve right away. Enjoy!