QUINOA CHICKEN SPAGETTI

Lori Newton

By
@lokie64

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.


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Comments:

Serves:

8

Prep:

25 Min

Cook:

45 Min

Method:

Bake

Ingredients

16 oz
quinoa spagetti
3-4 c
chicken, cooked & shredded
1/2 stick
butter or 1/4 cup olive oil
2
shallots, chopped
1
green bell pepper
3 Tbsp
flour
2 c
chicken broth
2 c
milk
2 tsp
garlic, minced
1 tsp
basil, chopped
1/2 tsp
salt
1/4 tsp
pepper
2 c
shredded cheese (cheddar, italian)

Directions Step-By-Step

1
Roast chicken & shred into pieces. Or use a rotisserie chicken from the deli to save time.
2
Cook 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.
3
Melt butter or heat olive oil over medium to medium high heat. Add chopped veggies and cook until veggies are soft.
4
Add 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.
5
Add 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.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Diabetic
Other Tag: Healthy