October 12, 2015
"Chicken and spaghetti"
- Serving Size: 1 (468.7 g)
- Calories 647.4
- Total Fat - 24.7 g
- Saturated Fat - 12.6 g
- Cholesterol - 603.3 mg
- Sodium - 995.7 mg
- Total Carbohydrate - 50.4 g
- Dietary Fiber - 0.1 g
- Sugars - 4.8 g
- Protein - 57 g
- Calcium - 296 mg
- Iron - 8 mg
- Vitamin C - 8.4 mg
- Thiamin - 0.4 mg
Wash chicken well. Boil until tender. Strain and reserve 2 cups of chicken broth.
Split chicken into quarters.
With your fingers, take out thin strips of chicken flesh and set aside.
You can use left over boiled chicken and broth elsewhere .
Boil spaghetti and drain.
PREPARING THE BECHAMEL
In a medium saucepan,
Melt 2 tbsp butter over medium-high heat.
Add flour stirring constantly for 15 seconds.
Add milk and 1 cup chicken broth and whisk frequently until sauce is smooth. Add salt, white pepper and cream cheese. Bring to boil (3-4 minutes). If texture is too thick, add little more broth. Take off heat.
Heat oven to high heat (200-220 C).425 degrees
Mix spaghetti with chicken strips and half quantity of béchamel.
Butter a baking dish (23 x 32 cm) with remaining butter.
Pour remaining béchamel over dish and sprinkle cheddar (gouda) cheese on top.
Place in oven for 40-45 minutes until cheese melts and surface becomes golden brown.
Serve immediately in the same dish.
Tips & Variations
No special items needed.