Creamy Chicken Spaghetti Bake
Ingredients:
1 pound thin spaghetti
2 tablespoons extra-virgin olive oil
1 cup finely chopped white onion
1 tablespoon minced garlic
2 cups shredded cooked chicken breast
1 28-ounce can crushed tomatoes
1⁄4 cup chopped fresh basil leaves
3⁄4 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon dried Italian seasoning
1⁄4 cup grated Parmesan cheese
1 1⁄2 cups shredded mozzarella cheese
Method:
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
2. Cook the spaghetti according to the package directions, drain, and set aside.
3. Heat the oil in a Dutch oven or large pot over medium heat. Add onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken, tomatoes, basil, salt, pepper, and Italian seasoning and stir to combine. nReduce the heat to low and simmer for 10 minutes.
4. Cut the cooked spaghetti in half with kitchen scissors, just a few cuts. This makes it easier to serve after it is baked. Add to the sauce.
5. Transfer chicken and spaghetti mixture to the prepared baking dish. Top with the Parmesan and mozzarella cheeses. Bake for 20 to 25 minutes, until the cheese is melted. Let cool for 5 minutes before serving.
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