Ingredients:
2 chicken breasts (1 lb)
1/2 cup panko or breadcrumbs
Salt & pepper
1 lb whole wheat spaghetti
1/2 cup butter
1 cup flour
3 cups chicken broth
2 cups milk
1 tablespoon dried oregano
1 1/2 cups grated parmesan cheese
Directions:
1. Preheat oven to 425 degrees. Lightly grease a baking pan. Cut chicken breasts into strips in order to cook quicker. Dredge through flour and coat in panko or breadcrumbs.
2. Place on baking sheet, drizzle in olive oil & top with salt and pepper. Bake in preheated oven for 15 minutes. Check until chicken is almost thoroughly-cooked (end product should be undercooked, as it will be cooked fully later).
3. Bring a pot of salted water to a boil. Cook spaghetti until al dente. Strain & empty into lightly-greased pan.
4. Preheat oven to 350 degrees. Melt butter in a medium sauce pan over medium heat. Stir in flour.
5. Mix in chicken broth, milk, oregano, and extra salt and pepper. Bring to a boil.
6. Stir in most of the parmesan cheese and remove from heat.
7. Chop up chicken into bits and layer over spaghetti in pan.
8. Pour liquid mixture over chicken & spaghetti. Mix around to ensure liquid seeps into all parts of the pan.
8. Sprinkle remainder of parmesan cheese & panko on top of the mixture.
9. Bake in preheated oven for 40 minutes, or until crispy, browned & bubbly.
10. Serve and enjoy!
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