Saturday, September 17, 2016

Chicken Spaghetti

Ingredients you’ll need: 1 lb thin spaghetti 1 medium onion, finely diced 1 celery rib, finely diced 8 oz sliced baby bella mushrooms [or your preference] olive oil 4 clove garlic, minced 1/2 cup [1 stick] butter or light butter seasoned salt and black pepper to taste 1/3 cup AP flour 4 cup whole milk 2 tsp dry Italian seasoning 1 tsp seasoned salt 1/4 tsp black pepper 1/3 cup grated Parmesan cheese plus 2 Tbsp 4 oz jar pimentos, well drained 3 cup cooked chicken, roughly chopped 3 cup shredded white sharp cheddar cheese or Italian cheese blend, divided Directions: Preheat the oven to 350°F. Spritz a 9 x 13 inch baking dish with cooking spray. Set aside. Cook the spaghetti in salted water per the package directions until al dente. Drain well. On the stove top in a medium-size pot, cook the diced onion, mushrooms and celery in a couple of drizzles of olive oil. Cook for 5 minutes until the vegetables soften and are beginning to brown. Season with seasoned salt and black pepper to your taste. Add the minced garlic and cook for 1 minute longer. Remove to a large mixing bowl.

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