CALLING ALL OF MY FOODIES AND MY FELLOW WORLD-CLASS CHEFS.
So I found this amazing recipe, from The Cozy Cook. Let me just say IT WAS REALLY GOOD. If you have picky eaters, or if your child decides that they no longer love a certain food item, that was just their all-time favorite yesterday, then this recipe is THE ONE. Below is the recipe step by step.
prep time: 15 MINUTES
cook time: 40 MINUTES
total time: 55 MINUTES
Serves 6 people
2 small boneless skinless chicken breasts
2 teaspoons Italian Seasoning
2 Tablespoons olive oil
4 Tablespoons butter
1 small yellow onion, diced
3 cloves garlic, minced
4 Tablespoons flour
1 ½ cups chicken broth
¾ cup milk
4 oz. cream cheese softened
1 cup cheddar cheese, shredded
10 oz. diced tomatoes & green chilies
8 oz. Thin Spaghetti
1 cup mozzarella cheese, shredded
red pepper flakes & chopped parsley, to garnish
Preheat oven to 400 degrees.
Cook the Chicken (Optional. You may also use cooked chicken.)
Slice the chicken in half lengthwise to create 2 thinner slices. Pat dry and season lightly with salt/pepper and Italian seasoning.
Heat the olive oil over medium-high heat and sear the chicken on each side for 5-6 minutes. Remove and set aside. Dice into bite-sized pieces once cool enough to handle.
Make the Sauce
Reduce heat to medium low. Melt the butter in the same pot and use a silicone spatula to clean the chicken bits from the bottom. This is called “fond” and it gives the sauce a nice flavor.
Add the onions and cook until softened, about 4 minutes. Add the garlic and cook for 1 minute.
Sprinkle flour over the onions and toss to coat. Cook for 2 minutes, until you can no longer smell flour.
Add the chicken broth in splashes to maintain the thickness of the roux. Stir in between each splash. Add the milk next, a little bit at a time. Whisk until combined and smooth.
(Now is a good time to start boiling the water for the pasta. Cook it according to package instructions and drain once finished.)
Meanwhile, let the sauce simmer and reduce while the pasta water heats up. Add the softened cream cheese and stir continuously until melted and smooth. This is more difficult if the cream cheese is cold.
Reduce heat to low and let the base cool a bit. Sprinkle in the shredded cheddar and stir to combine.
If you’d like to thin the sauce out at all, add a little bit of the juice from the diced tomatoes, otherwise, drain the juice and add the tomatoes along with the chicken. Stir to combine.
Stir in the spaghetti. If you’re not using an oven-safe pot, transfer to a lightly greased 9x13 casserole dish.
Top with mozzarella cheese and bake uncovered for 15 minutes. If desired, broil it for a few minutes at 475 degrees at the end, watch it closely.
Remove from the oven. Garnish with red pepper flakes and fresh Parsley.
I added more flour to the recipe to make the sauce just a tad bit thinner. Also Instead of using the tomato juice, I used the chicken broth, and it worked very well.
I seasoned the chicken to my own taste, with some of my favorite seasonings.
I added the chicken to the sauce to make it easier to mix the spaghetti noodles.
Instead of using the mozzarella cheese to go on top, I used Colby Jack, the taste of this cheese blended well together.
I KNOW I KNOW my dish looks like a magazine cover. Thank you, you are too kind. Listen my family LOVED this dish and there was more than enough for leftovers. It was super easy and quick and I added my own touch with a few items. This is a recipe that is sure to please.
Disclaimer: This is NOT my personal recipe, I saw this on Pinterest and thought it would be a great idea to cook for the first time and see how it would taste. The original creator is The Cozy Cook. But this was still a great meal. Until our next meal.
If you decide to make this recipe then leave a comment down below and tell me ALL about it, also if you made any changes.