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Chicken Spaghetti Light Version
Description
Delicious, creamy, and flavorful chicken spaghetti. Fresh ingredients lighten it up, and this is a great make ahead dish also.
Ingredients
Units
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- 8 cups of low sodium chicken broth
- 5 chicken breasts, boneless and skinless (about 1 1/2 pounds)
- 12 oz. uncooked spaghetti
- 1 5 oz. can of evaporated milk
- 2 Tbsp. all purpose flour
- 1 Tbsp. Worcestershire sauce
- 2 tsp. salt
- 1 tsp. garlic salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried basil or 1/4 cup chopped, fresh basil
- 1/2 tsp. black pepper
- 2 Tbsp. butter
- 1.5 cups chopped sweet yellow onion (1 medium onion)
- 1 chopped red bell pepper
- 2 cups chopped fresh tomatoes
- 6-8 oz. shredded sharp white Cheddar cheese
- hot sauce
Instructions
- Preheat oven to 400 degrees.
- In a large pot, bring chicken broth to boil over high heat and add chicken breasts.
- Cover and reduce heat to medium. Cook until 160 degrees, about 25 minutes.
- Remove chicken and set aside.
- Return broth to boil at high heat.
- Add pasta and cook until tender (7-9 minutes).
- Transfer pasta to a medium bowl (reserving the stock). You’ll need about 2 1/2 cups stock, so add more chicken broth if needed, or cook to reduce if too much.
- Return stock to a boil on high to reduce liquid (about 1 minute).
- Whisk together evaporated milk and flour in a small bowl.
- Stir into the broth and boil until slightly thickened (about 2 minutes).
- Remove from heat and stir in Worcestershire sauce, salt, garlic salt, garlic powder, onion powder, basil, and black pepper.
- Pour broth mixture over pasta.
- Return mixture to medium high heat. Add butter, onion, and bell pepper. Cook, until tender.
- Remove from heat and add pasta mixture back to the pot.
- Shred chicken, and add chicken and tomatoes to the pot. Toss to coat.
- Pour mixture into a 12 x 9 inch baking dish coated with cooking spray.
- Top with cheese.
- Lightly coat aluminum foil with cooking spray and cover with foil.
- Bake until cheese is melted (25-30 minutes).
- Hot sauce can be added to individual servings for those who like it spicy.
Notes
You can do all the steps 1 -15 early, and then do step 16-18 when ready to serve.
I made this yesterday for lunch. It’s delicious!
Linda, I’m so glad it turned out well!