Baked Chicken Spaghetti
Servings 8
Ingredients
- 400 gm spaghetti
- 200 gm mozarella cheese
- Chilli flakes as needed
- Italian seasoning as needed
FOR CHICKEN BASE
- 500 gm boneless chicken made into small peices
- Salt and pepper to taste
- 1 tbsp olive oil
- 20 gm butter
- 4 cloves garlic crushed
- 1 onion minced
- 1/4 cup flour
- 1 cup evaporated milk can use normal milk
- 170 gm cream pack
- 1 tsp white pepper powder
- 1 bunch spinach chopped
Instructions
- To make the chicken base, pressure cook the chicken peieces with salt and pepper for one whistle. Allow it to go on its own. Reserve all the stock.
- Cook the spaghetti as per pack instructions till el dente and drain.
- In a saucepan, heat the oil and butter. Fry the garlic and then saute the onions just till wilted.
- Fry the flour and then pour the milk, cream and the reserved stock and whisk till the mixture is smooth.
- Add the chicken, spinach and white pepper powder and allow it to just bubble. Adjust seasoning.
- Preheat oven to 180 degrees. Keep a 13x9 inch glass pan ready for baking.
- Spread the chicken mixture at the bottom. Top with the spaghetti. Sprinkle the mozarella cheese on top. Sprinkle the red chilli flakes and italian seasoning.
- Bake for 20 minutes till the cheese is melted.
- Enjoy hot with a salad on the side.