Chicken spagetti is usually made with canned soups, white spagetti & other overly processed ingredients. I use organic quinoa spagetti which is high in fiber & protein. Quinoa is loaded with nutrients & protein. My teenage son & his friends can not get enough of this dish. I put Italian cheese on half & cheddar on half because my hubby likes cheddar & my son prefers Italian.
1Roast chicken & shred into pieces. Or use a rotisserie chicken from the deli to save time.
2Cook quinoa according to package directions MINUS 1-2 minutes, pasta will finish cooking in the oven. Drain and place in large bowl with shredded chicken.
3Melt butter or heat olive oil over medium to medium high heat. Add chopped veggies and cook until veggies are soft.
4Add flour to veggies in skillet and saute' until flour is incorporated into mixture. Whisk in chicken broth. Whisk a couple of minutes, then add milk. Continue to whisk until it reaches a gravy like consistency. Add garlic, basil, salt & pepper and mix in well.
5Add sauce to pasta and chicken. Stir together until thoroughly combined. Transfer to greased 13x9 casserole dish. Top with your favorite shredded cheese. Bake at 375 degrees 30-35 minutes or until cheese is melted and spagetti is hot & bubbly. NOTE - I use cheddar on half & Italian cheese on 1/2.