Recipes

Chicken

Chicken Spaghetti

Ingredients

• 12 ounces uncooked spaghetti, broken into 2-inch pieces
• 1/4 cup butter, cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 cups 2% milk
• 3 cups cubed cooked chicken breast
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 jar (4 ounces) diced pimientos, drained
• 4 ounces cream cheese, cubed
• 1-1/2 cups shredded cheddar cheese, divided
• 1/2 teaspoon pepper
•  Minced fresh parsley, optional

Description

1. Preheat oven to 350°. Cook spaghetti according to package directions.
2. Meanwhile, in a Dutch oven, melt butter over medium heat. Add onion; cook and stir until crisp-tender, 6-8 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken, soup, pimientos, cream cheese, 3/4 cup shredded cheese and pepper.
3. Drain spaghetti, reserving 1/2 pasta water. Add spaghetti to sauce mixture and toss to coat. If needed, add pasta water to loosen sauce to proper consistency. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining 3/4 cup shredded cheese. Cover and bake 20 minutes. Uncover and bake until bubbly, 10-15 minutes longer. If desired, garnish with parsley.