Chicken Spaghetti

Ingrédients

• 1 lb (500g) spaghetti
• 1 rotisserie chicken (shredded, skin and bones discarded)
• 2 red bell peppers (finely chopped)
• 1 onion (finely chopped)
• 4 garlic cloves (crushed)
• 4 cups bechamel sauce
• 1/2 tsp paprika
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 2 tsp salt
• 1 tsp pepper
• 2 cups cheddar cheese (shredded/grated)

Préparation

1. 1

   Preheat the oven to 390°F/200°C.

2. 2

   Bring a large pot of salted water to the boil over medium-high heat.

3. 3

   Add the spaghetti and cook for 8 minutes then reserve 1 cup of the cooking water and drain.

4. 4

   In a large skillet or frying pan set over medium-high heat, sauté the peppers, onion and garlic for a few minutes until softened then add the spices and cook for another minute.

5. 5

   Combine the sauteed vegetables with the spaghetti, shredded chicken and béchamel sauce then stir until combined.

6. 6

   Transfer the mixture to a large baking dish/casserole dish and top with the cheese.

7. 7

   Place the dish in the oven and allow to bake for 20 minutes until the dish is hot and bubbling and the cheese has melted.

8. 8

   Remove from the oven and serve.