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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (221g) Recipe makes 6 servings |
||
| Calories 440 | ||
| Calories from Fat 224 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.9g | 38% | |
| Saturated Fat 13.4g | 66% | |
| Monounsaturated Fat 7.5g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 109mg | 36% | |
| Sodium 463mg | 19% | |
| Potassium 322mg | 9% | |
| Total Carbohydrate 19.2g | 6% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 0.7g | ||
| Protein 32.0g | 64% | |
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Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 2/3 cup chicken broth
- 1/2 cup half-and-half or light cream
- 1/2 cup sour cream
- 1 cup parmesan cheese, grated
- 1/4 cup dry white wine, apple juice or white grape juice
- 1-2 garlic cloves, minced
- 1 teaspoon lemon juice
- 1/2 teaspoon dry mustard
- salt and pepper, to taste
- 3 cups cooked chicken breasts, cubed
- 8 ounces cooked spaghetti
- 2 teaspoons paprika
- extra parmesan cheese
- chopped fresh parsley
Directions
1
Melt butter in a saucepan and add flour stirring constantly.2
When mixture thickens, add chicken broth, half and half, sour cream, Parmesan cheese, wine, garlic, lemon juice, dry mustard and salt and pepper.3
Stir over medium heat until mixture again starts to thicken.4
Add chicken and spaghetti noodles and stir well.5
Place in a baking dish and sprinkle with paprika and extra Parmesan cheese.6
Bake for 30 minutes at 350°.7
Sprinkle with parsley and serve.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Pasta > Spaghetti
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Preparation > Equipment > Oven
Featured Reviews for This Recipe
From: Baking Bunny
On May 28, 2009
Flavor was too bland, tomatoes probably would have "kicked it up a notch". My hub added some honey dijon to add some flavor and said it was much better.
From: faith58
On Apr 13, 2009
Kelbel Thank you for a wonderful dinner. This was great, 5 stars plus. The whole family commented how good it was so that means it's a keeper 
I doubled the sauce as some reviewer's suggested. I left out the paprika and parsley and it was still great. Thanks for a recipe that is highly recommended.
From: FlemishMinx
On Nov 15, 2004
I can only agree with the others that this is a very tasty dish, but I also have to add how flexible it is. I made this with a combination of cooked white and dark meat chicken, radiatorre pasta, romano cheese and plain yogurt (when I discovered I was out of sour cream). I also just added the paprika into the sauce instead of sprinkling over the top (gives a lovely color). My husband and I both loved it-- thanks for possting !
From: KC_Cooker
On Nov 30, 2004
This was so great! Really rich, thick and delicious! My husband raved about it, which he doesn't do about many recipes and both my kids ate their full plates worth. I made the recipe exactly as written, and I loved it! Excellent recipe that is easy to put together and very delicious. I think this may be one of the new dishes I take to new moms. Thank you so much! Kristen
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