I wanted something with a higher vegetable content than most chicken spaghetti recipes. I still wanted the creamy cheesy texture with a little crunch. This is what I decided on.
2 tablespoons butter
1/4 cup diced red onion
1 red bell pepper diced
1 ear of corn – kernels removed
3 green onions
2 tablespoons flour
4 ounces cream cheese
1 pound chicken breast cooked – grilled or rotisserie – about 2 cups or so
1 cup chicken broth
1 14 ounce can diced tomatoes undrained
1 teaspoon salt
1 teaspoon black pepper
1/2 pound spaghetti cooked al dente
1 cup cheddar cheese
Melt the butter in a skillet on medium heat. Add the red onion and bell pepper. Cook 2-3 minutes. Add the flour and stir until it makes a paste. Slowly add in chicken broth while stirring constantly. Add the cream cheese and continue stirring until melted. Add the tomatoes. Add the corn and green onion. Simmer for 5-7 minutes stirring often. Add more chicken broth if the mixture becomes too thick. Mix in cooked spaghetti and cooked chicken. Pour into a prepared 8×8 inch casserole dish. Top with cheddar cheese. Bake at 350 degrees uncovered for 30-40 minutes or until cheese is slightly browned.
This part doesnt appear to pretty. 🤔 I did not cook my peppers with my onion. I added them with the tomatoes and they had too much texture. So my photos are not exact to what is written above.