Saturday, April 24, 2010

Chicken Spaghetti

This is a favorite and yummy chicken recipe that is really good to take to your next church event or to serve up for dinner for the family.  Enjoy y'all!

• 1/3 c. butter or margarine

• 1/2 green pepper, finely diced

• 1/3 c. self-rising flour

• 1 1/2 c. chicken stock (canned is fine)

• 1 1/2 c. milk

• 3 c. shredded cheddar cheese

• Salt and pepper, to taste

• 1/2 t. cumin

• 1/2 t. chili powder

• 1 8 oz. can diced tomatoes, drained

• 1 lb. chicken, fully cooked and cubed (again, canned is fine)

• 1/2 lb. spaghetti, fully cooked

1. In a large skillet or saucepan, melt butter or margarine over medium heat. Add green peppers and cook 2-3 minutes. Add flour and cook an additional 2 minutes. Slowly add chicken stock and milk. Whisk or stir well to prevent lumps.

2. Bring mixture to a boil, reduce heat and simmer about 3 minutes, until slightly thicker than a gravy consistency. Remove from heat. Stir in spices, cubed chicken and spaghetti until combined well.  Cook on low until thickened.

3.  Serve with a nice salad! Ummm ummm good!

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