Chicken Spaghetti is my latest comfort food favorite. I have already eaten it twice on two separate occasions. The first one was at a friend's Birthday party. The second one was when I stayed with my Grandparents. During my visit I went with my Grandmother to a ladies luncheon. After eating Chicken Spaghetti for the second time I was in love with the dish. I enjoyed it so much that I wanted to make it too except with half the calories.
I searched for one and came across this Healthier Chicken Spaghetti Recipe that is honestly full of flavor. It too is a healthier alternative of the Pioneer Woman's classic -- entirely homemade with no cream soups! It's a simple make-ahead and freezer friendly meal.
I'm certain that your family will love this dish so much that they will probably even forget it's healthy.
Healthier Creamy Chicken Spaghetti Bake
3-4 C. cooked, cubed chicken breast (approximately 3 breasts)
2 Tbsp. Olive oil
½ C. medium onion, chopped
½ C. green bell pepper, chopped
½ C. red bell pepper, chopped
3¾ C. whole wheat spaghetti, broken into 1.5" pieces
1 large carrot, peeled and shredded
1 tsp. salt
½ tsp. paprika
¼ tsp. black pepper
1 tsp. minced garlic
3 tsp. all-purpose flour
3 C. 1% milk
2 C. low-fat cheddar cheese, divided
Preheat oven to 400 degrees F and lightly grease a 9x13" baking dish with cooking spray.
1. In a large skillet, heat oil over medium-high heat. Combine the onion, green pepper, and red pepper and cook until softened. Meanwhile, cook the spaghetti according to package directions until just al dente. Drain and transfer the pasta to a large pot. Then add the onion and bell pepper mixture to the pasta. Stir until well combined.
2. Next, add the carrot, salt, paprika, pepper, garlic and cook for one-two minutes. Stir in flour until completely absorbed. Add milk and cook, stirring often, until thickened. Stir in the cooked chicken, and one cup cheddar cheese.
3. Spread the mixture into the baking dish, top with remaining one cup cheese and bake twenty-thirty minutes, until hot and bubbly. Serve.
Source The recipe rebel
Published by Court's Cooking Blog