Chicken Spaghetti

By MarieR

Taste of the South Magazine, January 2016, page 47

Ingredients

• 1 ⁄4 cup unsalted butter
• 1 ⁄2 cup chopped yellow onion
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1 clove garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup half-and-half
• 1 ⁄2 cup grated Parmesan cheese
• 4 cups chopped cooked chicken
• 1 ⁄2 (16-ounce) package spaghetti, cooked
• 1 ⁄2 cup shredded sharp
• Cheddar cheese
• 1 ⁄4 cup unsalted butter
• 1 ⁄2 cup chopped yellow onion
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1 clove garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup half-and-half
• 1 ⁄2 cup grated Parmesan cheese
• 4 cups chopped cooked chicken
• 1 ⁄2 (16-ounce) package spaghetti, cooked
• 1 ⁄2 cup shredded sharp
• Cheddar cheese

Preparation

Step 1

Preheat oven 350°.
In a 10-inch cast-iron skillet, melt butter over medium heat. Add onion, bell peppers, and garlic. Cook, stirring occasionally, until vegetables are tender, about 5 minutes. Stir in flour; cook 1 to 2 minutes. Add broth; cook, stirring frequently, until bubbly, 3 to 4 minutes. Whisk in half-and-half; cook, stirring constantly, until bubbly. Stir in Parmesan; remove from heat. Stir in chicken and cooked pasta.
Bake until bubbly, 15 to 20 minutes. Sprinkle with Cheddar, and bake until cheese melts, 3 to 4 minutes more. Let stand 5 minutes before serving.