Chicken Spaghetti Recipe #99423
Chicken and Spaghetti in a creamy parmesan sauce. No tomatoes in this one.
by KelBel
45 min | 15 min prep
SERVES 6
- 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
- Melt butter in a saucepan and add flour stirring constantly.
- When mixture thickens, add chicken broth, half and half, sour cream, Parmesan cheese, wine, garlic, lemon juice, dry mustard and salt and pepper.
- Stir over medium heat until mixture again starts to thicken.
- Add chicken and spaghetti noodles and stir well.
- Place in a baking dish and sprinkle with paprika and extra Parmesan cheese.
- Bake for 30 minutes at 350°.
- Sprinkle with parsley and serve.
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5 stars