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Print This Creamy Chicken Spaghetti Recipe

Creamy Chicken Spaghetti Recipe

Creamy Chicken Spaghetti served on Crystal

You'll love the homemade flavor of this old world delight. I cooked up this simple spaghetti dish this week and loved it. I had a chicken in the fridge, paired it with a can of mushrooms and a jar of pimientos. Resulting in a plate of heavenly comfort food.

1/3 cup butter
1 clove garlic, minced
1/3 cup flour
6 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon granulated onion
1 1/2 cups parmesan cheese, grated
1 pound whole grain spaghetti
1 1/2 cup cooked chicken, diced
1/4 cup fresh parsley, chopped
2 ounce jar pimientos, chopped
1 small can of mushrooms
1 cup scallions, sliced

Stove Temp: medium
Recipe Cooking Time:
Pan Type: large saucepan

Chicken Spaghetti Directions

In a large pan melt the butter.
Add the garlic and sauté about 1 minute.
Add the flour, stir to make a paste.
Add the milk and mix with a wire whisk to prevent lumping.
Add the salt, pepper and granulated onion.
Mix until sauce is smooth and thickened.
Blend in the cheese.
Add the chicken, parsley and chopped pimientos.
Mix well.
Keep sauce on warm while cooking pasta according to package directions.
Drain well.
Serve sauce over pasta.
Serve up chicken spaghetti with additional parmesan cheese and your favorite warm bread or rolls.

Recipe Serves: 6 – 8

Nutrition Facts; for Creamy Chicken Spaghetti
Serving Size 304 g Calories 298
Calories from Fat 152
Total Fat 16.9g 26%
Saturated Fat 10.4g 52%
Trans Fat 0.0g
Cholesterol 71mg 24%
Sodium 650mg 27%
Total Carbohydrates 16.0g 5%
Dietary Fiber 0.9g 4%
Sugars 9.2g
Protein 22.0g
Vitamin A 19% Vitamin C 24% Calcium 43% Iron 8%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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