Ingredients
Scale
- 1 pound spaghetti noodles
- 1/2 TBS oil
- 1 medium onion, peeled and chopped
- 1 red bell pepper, trimmed and chopped
- 2 cups cubed cooked chicken
- Fine sea salt and freshly ground black pepper to taste
- ½ tsp chili powder
- 3 TBS butter
- 3 TBS all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 2 ½ cups grated strong cheddar cheese, divided
- Chopped parsley to garnish
Instructions
- Bring a large pot of lightly salted water to the boil. Add the spaghetti and cook until al dente, according to the package directions. Drain well, rinse and drain again. Set aside.
- Toss the chicken together with some salt and pepper to taste and the chili powder. Set aside.
- Heat the oil in a skillet. Add the onion and bell pepper. Cook until soft without colouring, stirring often. Scoop out into a small bowl and set aside. Wipe out the skillet.
- Add the butter to the skillet. Whisk in the flour and cook for a minute to cook out the flour taste. Slowly whisk in the milk and the chicken broth. Cook, whisking constantly, until the mixture comes to the boil and thickens. Remove from the heat.
- Toss the seasoned chicken together in a bowl with the peppers and onions, the spaghetti, the sauce and 1 ½ cups of the cheese. Mix all together well.
- Preheat the oven to 350*F. Butter a large shallow baking dish. Pour the spaghetti mixture into the dish. Smooth over and then top with the remaining cheese.
- Bake in the preheated oven for 35 to 40 minutes until hot and bubbly. Serve hot, garnished with chopped parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 300