After being sick for almost an entire week, I was craving something home style and delicious. I decided to make Chicken Spaghetti but didn’t have any cream soups (I don’t particularly care for them, so I don’t keep them on hand). After looking up some recipes, I decided to create my own.  What developed was a semi-spicy Southwest style Chicken Spaghetti. The panko spread on top of the dish gave it a nice color and crunch.  It was tasty and easy. I’m excited because I froze half of it for a quick meal later. Here’s the recipe:

 

Ingredients:

2 boneless skinless chicken breasts, cut into bite sized pieces

Season-All or Lawry’s seasoned salt

1-2 Tbsp olive oil

8 oz dry spaghetti or angel hair pasta

1/2 bell pepper (whatever color you prefer), chopped

1 stalk celery, diced

1 medium onion, diced

1/4 cup butter, plus 1 tbsp (5 tbsp total)

1/4 cup flour

2 cups chicken stock

1 cup milk

1 tsp chili powder

1/2 tsp oregano

1/8-1/4 tsp cayenne pepper

1 can Rotel Tomatoes, drained

2 1/2 cups grated cheddar

1 cup panko bread crumbs

kosher salt and pepper

 

Directions:

Season chicken with seasoned salt or kosher salt and pepper.  Heat 1 tbsp olive oil in a large skillet over medium heat. Cook chicken until done.  Meanwhile, cook spaghetti to al dente in a large pot of salted water. Drain spaghetti and return to pot; add chicken to the pot. In the same skillet used for the chicken, add 1 tbsp olive oil if needed.  Cook vegetables until crisp-tender in juices from chicken.  Add chili powder, cayenne and oregano and salt and pepper to taste.  In a small sauce pot, heat butter over medium-low.   Add flour and cook, stirring often, for 3 minutes. Slowly add chicken broth and milk, stirring or whisking to combine.  Cook over medium heat until thick, about 4-5 minutes.  When sauce had thickened, stir in 1 1/2 cups of cheese. Melt 1 tbsp butter in a small dish, mix in Panko bread crumbs.

 

Add vegetables and drained Rotel tomatoes to the stock pot already containing spaghetti and chicken.  Pour in the sauce, stirring to combine.  Spread mixture into a greased 9×13 glass baking dish, or two smaller dishes, if you wish to freeze half for later.  Spread remaining cheddar cheese and Panko bread crumbs over the top.  Bake at 400 for 20 minutes until cheese is melted and bread crumbs are browned. Enjoy!