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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Chicken and Spaghetti in a creamy parmesan sauce. No tomatoes in this one. Ingredients:
1/4 cup butter |
1/4 cup flour |
2/3 cup chicken broth |
1/2 cup half-and-half or 1/2 cup light cream |
1/2 cup sour cream |
1 cup parmesan cheese, grated |
1/4 cup dry white wine, apple juice or 1/4 cup white grape juice |
1 -2 garlic clove, minced |
1 teaspoon lemon juice |
1/2 teaspoon dry mustard |
salt and pepper, to taste |
3 cups cooked chicken breasts, cubed |
8 ounces cooked spaghetti |
2 teaspoons paprika |
extra parmesan cheese |
chopped fresh parsley |
Directions:
1. Melt butter in a saucepan and add flour stirring constantly.
2. When mixture thickens, add chicken broth, half and half, sour cream, Parmesan cheese, wine, garlic, lemon juice, dry mustard and salt and pepper.
3. Stir over medium heat until mixture again starts to thicken.
4. Add chicken and spaghetti noodles and stir well.
5. Place in a baking dish and sprinkle with paprika and extra Parmesan cheese.
6. Bake for 30 minutes at 350°.
7. Sprinkle with parsley and serve.
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