Ingredients
8ozspaghetticooked
2cupschickenshredded
1onionchopped
1garlic cloveminced
½green bell pepperchopped
1tspItalian seasoning
¼cupbutter
¼cupflour
1cupchicken broth
¾cuplight cream
14ozdiced tomatoesdrained, or tomatoes with chilis
salt and pepper
½parmesan cheeseshredded
2cupssharp cheddar cheesedivided
Preparation
Preheat the oven to 375 degrees F.
Cook the spaghetti to al dente. Drain well.
Cook the onion, garlic, and bell pepper in the butter until tender.
Add flour and the Italian seasoning.
Cook for 1 to 2 minutes.
Stir in the broth and cream, a little bit at a time, until smooth.
Cook the cream mixture until thick and bubbly.
Remove from heat, then add parmesan cheese and 1 cup of cheddar.
Mix until smooth and melted.
Season with season and pepper, to taste.
Combine the spaghetti, chicken, cream sauce, and canned tomatoes, then mix well.
Spread in a greased 9 x 13-inch dish.
Top with the remaining cheddar cheese.
Bake 25 to 30 minutes or until hot and bubbly.
Serve warm, and enjoy!
