Spaghetti al pollo

Ingredienti

• 3 large chicken breasts (boneless and skinless, cooked and shredded)
• 16 ounces spaghetti (uncooked (1 package))
• 3 tablespoons olive oil
• 1 large onion (chopped)
• 1/2 medium green bell pepper (chopped)
• 1/2 medium red bell pepper (chopped)
• 2 cloves garlic (minced)
• 1/4 cup all-purpose flour
• 1/4 teaspoon red pepper flakes
• salt and pepper (to taste)
• 1 cup chicken broth (low sodium)
• 4 ounces cream cheese (softened)
• 1 cup heavy cream
• 14 ounces diced tomatoes (1 small can)
• 2 cups cheddar cheese (shredded)

Preparazione

1. 1

   Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or melted butter.

2. 2

   Bring a large pot of salted water to boil and cook the spaghetti according to package instructions then drain.

3. 3

   Heat the olive oil in medium saucepan over medium heat. Add the onion, green and red bell pepper, and cook for 5 minutes or until softened and translucent. Add the garlic and cook for another 30 seconds until aromatic.

4. 4

   Sprinkle the flour over the onion/pepper mixture, add red pepper flakes, salt, pepper and stir. Whisk in the chicken broth and cook for about 3 to 5 minutes, whisking occasionally, while it comes to a boil.

5. 5

   Add the cream cheese and stir continuously until cheese melts and sauce is smooth. Stir in the heavy cream, and diced tomatoes. Bring to a boil again, then remove from heat. Taste for seasoning and adjust with salt and pepper as needed.

6. 6

   In a large bowl combine the spaghetti, the sauce, 1 cup of the cheddar cheese and cooked chicken.

7. 7

   Spread the spaghetti mixture in the greased baking dish and top with remaining cheddar cheese. Transfer the baking dish to the oven and bake for 30 minutes until hot and bubbly.