Saturday, November 29, 2014

Chicken Spaghetti

 Recipe #3

This looked so good to me I had to share the recipe.  Looks as though it would make a great Sunday casserole dish.


8 oz spaghetti (cooked according to directions)
2 cups grape tomatoes, halted lengthwise
2 jalapeno peppers,seeded and halted lengthwise
4 cloves garlic
1 yellow onion
2 T unsalted butter
2 T flour
2 cups whole milk
2 cups grated cheddar cheese
2 cups grated Monterrey cheese
1/2 tsp cumin 
1/4 tsp cayenne 
1/2 cup fresh cilantro 
2 tsp fresh lime juice
Kosher salt and pepper
4 cups shredded cooked chicken 

Lightly grease large skillet.

Turn on broiler.  Place grape tomatoes and jalapenos on foil lined cookie sheet along with onion and garlic.  Broil 5 to 7 minutes. Remove from oven and cool.

Reduce heat to 350.

Melt butter in small pan over med/low heat.  Whisk flour until combined and slightly browned.

Slowly pour in milk, stirring until sauce thickens.

Turn off heat and slowly add cheeses.  Stir in diced veggies along with cumin, cilantro and cayenne and lime juice.

Add salt and pepper.  Pour sauce unto spaghetti and cooked chicken.

Top with remaining cheeses.bake uncovered approx. 30 minutes until brown and bubbly. Sprinkle with extra cilantro.
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