Name: Cheesy Chicken & Pepper Baked Spaghetti
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 (227 g) block cheddar cheese; 1.02 kg chicken breasts, boneless skinless; 3 cloves garlic; ¾ small bunch Italian (flat-leaf) parsley; 3 red bell peppers; 340 g spaghetti pasta; 0.34 kg white mushrooms; 710 ml whole milk; 1 ½ medium yellow onions; all-purpose flour; black pepper; extra virgin olive oil; paprika; salt

Cheesy Chicken & Pepper Baked SpaghettiCheesy Chicken & Pepper Baked Spaghetti — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 (227 g) block cheddar cheese

1.02 kg chicken breasts, boneless skinless

3 cloves garlic

¾ small bunch Italian (flat-leaf) parsley

3 red bell peppers

340 g spaghetti pasta

0.34 kg white mushrooms

710 ml whole milk

1 ½ medium yellow onions

all-purpose flour

black pepper

extra virgin olive oil

paprika

salt

Instructions

Add chicken and salt to a medium saucepan. Cover with water and bring to a boil. Turn heat down to medium and simmer until chicken is cooked through, about 10 minutes.

Fill a large pot halfway with water, cover, and bring to a boil. Snap the spaghetti into 2-inch pieces. Once the water boils, uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain and set aside.

Wash and dry the fresh produce.

Slice the mushrooms.

Peel and small dice onion. Small dice the pepper.

Preheat a large pot over medium heat.

Peel and mince garlic.

Once the pot is hot, add oil and swirl to coat the bottom. Add the peppers, mushrooms, onion, garlic, and spices. Cook for 6-7 minutes, until veggies begin to soften.

Sprinkle flour over the veggies and stir until fully incorporated. Then pour in the milk, scraping up any browned bits from the bottom of the skillet. Let simmer, stirring often, until slightly thickened, 4-5 minutes.

Preheat the oven to the broil setting and position the rack in the upper third of the oven.

Grate the cheese.

When chicken is done, drain, and shred with a fork. Add to vegetable mixture along with the cooked pasta and half of the cheese. Stir to combine.

Pour the spaghetti mixture into a baking dish. Top with remaining cheese and broil for 3 minutes until cheese on top melts and becomes golden brown.

Shave parsley leaves off the stems; discard the stems and mince the leaves.

Divide between plates, garnish with parsley, and enjoy!

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