TEXAS SPAGHETTI CHICKEN BY EDDIE

Eddie Jordan

By
@EDWARDCARL

This is a classic Texan casserole.


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Comments:

Serves:

Serves 8

Prep:

25 Min

Cook:

45 Min

Method:

Convection Oven

Ingredients

8 oz
spaghetti
2 c
cherry or grape tomatoes halved
2
jalapeno peppers, stemmed seeded and cut lengthwise
4 clove
garlic
1/2
yellow onion
2 Tbsp
butter
2 Tbsp
flour
2 c
whole milk, plus more if needed
2 c
grated cheddar cheese
2 c
grated monterey jack cheese
1/2 tsp
cumin
1/4 tsp
cayenne
1/2 c
chopped fresh cilantro, plus more for topping
2 tsp
fresh lime juice,
kosher salt and freshly ground pepper
4 c
shredded cooked chicken

Directions Step-By-Step

1
Lightly grease a 12 inch skillet, Cook spaghetti according to package directions in a pot of boiling salted water. Drain, rinse, and transfer to skillet.
2
Place tomatoes, jalapenos on a foil lined baking sheet, skin side up along with the garlic cloves and onion Broil 5 to 7 minutes on a rack placed 6 inches from heat. Remove from oven let vegetables cool, dice. Reduce oven to 350 degrees.
3
Melt butter in a sauce pan over medium low heat, Whisk in flour until well combined and slightly browned about 30 seconds, slowly pour in milk and cook stirring until sauce thickens to coat spoon 3 to 5 minutes.
4
Turn off heat and slowly stir in half the cheese about 1/2 cup at a time until melted into sauce.
5
Stir in diced vegetables along with cumin, cayenne, cilantro, and lime juice add salt and pepper.
6
Pour sauce into cooked spaghetti and stir in shredded chicken. Top with remaining cheese.
7
Bake uncovered 20 minutes or until brown and bubbling. Sprinkle with cilantro serve.

About this Recipe

Main Ingredient: Chicken
Regional Style: Southwestern
Hashtags: #tomatoes, #pasta