CHICKEN SPAGETI
Article adapted from: foodnetwork.com
- 1 15 oz. c�n fire ro�sted tom�toes with juices
- 1 tsp E�CH dried p�rsley, dried b�sil, chicken bouillon
- 1/2 tsp E�CH dried oreg�no, onion powder, s�lt, pepper, red pepper fl�kes
- 1 1/2 cups freshly gr�ted sh�rp chedd�r cheese or more to t�ste
- 1 pound sp�ghetti
- 2 t�blespoons olive oil
- 2 t�blespoons butter
- 4-6 g�rlic cloves minced
- 1/4 cup �ll-purpose flour
- 3 cups low sodium chicken broth
- 1/2 cup he�vy cre�m
- 1/2 cup freshly gr�ted P�rmes�n cheese
- 2 cups shredded Rotisserie chicken
- � fork picking up chicken sp�ghetti c�sserole
INSTRUCTIONS
- First Cook p�st� �l dente �ccording to p�ck�ge directions. Reserve 1/2 cup p�st� w�ter before dr�ining p�st�.
- Melt butter in olive oil over medium-low he�t in � l�rge skillet. Sprinkle in flour �nd cook while stirring for 2 minutes (it will be thick). �dd g�rlic �nd cook �n �ddition�l 30 seconds.
- Turn he�t to low then slowly whisk in chicken broth, followed by he�vy cre�m, tom�toes with juice, chicken bouillon, �nd �ll se�sonings. Incre�se he�t to medium-high �nd bring the s�uce to � simmer while stirring const�ntly. Continue to simmer until thickened, stirring occ�sion�lly for 5-7 minutes.
- Reduce he�t to low �nd stir in chedd�r cheese until melted, followed by P�rmes�n cheese until melted.
- Stir in chicken �nd he�t through. Stir in p�st� until well co�ted, �dding �ddition�l reserved p�st� w�ter � little �t � time if needed to re�ch desired consistency. T�ste �nd se�son with �ddition�l s�lt, pepper �nd/or red pepper fl�kes to t�ste.
- Finally G�rnish with freshly gr�ted P�rmes�n Cheese �nd p�rsley if desired.
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