Easy, Family-Friendly Chicken Spaghetti
弄库一额
Here’s our version of chicken spaghetti that requires no creamed soups but still delivers on big flavors the whole family will love.
* Cutting Out the Cream Soups*
Canned cream of mushroom or cream of chicken soups are the foundation of a lot of chicken spaghetti recipes, but it’s really easy to make your own version instead. Cook some flour in melted butter, add some milk, and cook until thick and creamy. Adding lots of shredded sharp cheddar cheese turns it into a wonderful cheese sauce that coats every single strand of spaghetti.
*Cheating with the Chicken*
There are some chicken spaghettis that start with actually poaching and boiling a whole chicken, then use that flavorful liquid to cook the spaghetti, but our weeknight-friendly version calls for using precooked chicken instead. Pick up a rotisserie chicken — you don’t need all the meat, just the breasts, so save the legs for another meal. Or roast up some extra chicken the next time it’s on the dinner menu and save it to make this casserole quicker to put together.
SERVES
6 to 8
PREP TIME:
10 minutes
COOKING TIME:
50 minutes to 55 minutes
用料
| medium red or green bell pepper | 1 |
| Cloves garlic | 3 |
| medium yellow onion | 1 |
| shredded sharp cheddar cheese (12 ounces), preferably white | 3 cups |
| diced tomatoes or tomatoes with green chiles | 1 can |
| dried spaghetti | 1 lb |
| Breast meat from 1 rotisserie chicken, or about 4 cups shredded, cooked chicken (1 1/4 pounds) | |
| unsalted butter | 4 tbsp |
| kosher salt, plus more for the pasta water and seasoning | 2 1/2tsp |
| all-purpose flour | 1/4 cup |
| whole or 2% milk | 2 cups |
| low-sodium chicken broth | 1 cup |
Easy, Family-Friendly Chicken Spaghetti的做法
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A rotisserie chicken and pantry ingredients makes this a weeknight-friendly version.
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Boil a large pot of water and heat the oven to 375ºF. Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375ºF. Prepare the vegetables and cheese.
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Prepare the vegetables, cheese, and tomatoes. Dice 1 bell pepper, mince 3 garlic cloves, and place both in a medium bowl. Dice 1 onion. Shred the cheddar cheese if needed until you have 3 cups. Drain the can of tomatoes into a fine-mesh strainer, rinse under cold water, and set aside to drain again.
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Cook and drain the pasta. Break 1 pound spaghetti into 2-inch pieces and add to the boiling water. Cook according to package directions until al dente, 7 to 8 minutes. Drain and set aside. Meanwhile, prepare the chicken and start the sauce.
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Shred the chicken. If using rotisserie chicken, shred the breast meat into bite-sized pieces, discarding the skin and bones; set aside.
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Sauté the aromatics. Melt 4 tablespoons unsalted butter in a large Dutch oven or oven-safe pot over medium heat. Add the onion, season with 1/2 teaspoon of the kosher salt, and cook until softened, 5 to 6 minutes. Add the bell pepper and garlic and cook until the garlic is fragrant, about 1 minute.
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Make the sauce. Add 1/4 cup flour and cook until the flour films the bottom of the pot, 1 to 2 minutes. Increase the heat to medium-high.
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Add 2 cups whole or 2% milk, 1 cup low-sodium chicken broth, and the remaining 2 teaspoons kosher salt, and stir with a wooden spoon until smooth. Cook, stirring frequently and scraping the bottom of the pot, until simmering and thickened, about 4 minutes.
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Add the cheese, tomatoes, chicken, and spaghetti. Stir in 2 cups of the cheese until melted. Remove from the heat. Stir in the drained tomatoes, chicken, and spaghetti until evenly combined. Taste and season with salt as needed.
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Bake with more cheese on top. Sprinkle the remaining 1 cup cheese on top. Bake until bubbling, about 20 minutes. For a browned top, turn the oven on to broil and broil until the cheese is browned in spots, 4 to 6 minutes.
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Cool 5 minutes before serving. Let the casserole cool 5 minutes before serving.
小贴士
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.
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无责任转发，介意者绕行，不接受杠精
