This recipe is dear to my heart and very quick to make. So given that i had everything in my fridge to make this, it took me 30 mins :) mama used to make it in layers. Spaghetti first, then chicken, then béchamel sauce and cheese on top. I make the béchamel sauce after the chicken is cooked in the same saucer (frying pan).
Ingredients:
1 chicken breast (cut into thin medium thin pieces
1 tsp garlic powder
3 tbsp olive oil
3 green chiles chopped
Salt 1 tsp
Pepper 1/2 tsp
1 tbsp butter
2 tbsp flour
1 1/2 cup of milk (depending on how saucy you want it)
2 tbsp sour cream
2/3 cup of shredded cheese
1/2 a bag of spaghetti (2.5 cups approx.)
Method:
Sauté chicken in olive oil and add garlic powder and salt on medium high. Cook until chicken gets little golden brown( 5-6 mins).
While this happens boil water to cook spaghetti( i used gluten free spinach spaghetti). I break spaghetti in half so its easier to handle.
Add green chiles and black pepper to chicken. Then add butter, let it melt.
Sauté for 1 minute and add 2 tbsp of flour ( i used Red Mills All Purpose Gluten Free).
Turn the heat to medium low when the flour has been coated with butter and has turned golden brown.
Add milk right away and sour cream. Mix until the sauce gets to thicken. ( It all depends on you how much sauce you wants, if you want a lot cook it less but do let it thicken a little bit.)
Adjust salt and pepper before you add the spaghetti.
Add spaghetti to your chicken, mix it well.
Add that to baking dish. Spread cheese on top and bake it for 10 minutes at 350 F and then broil it at 450 F until golden brown(5-6 minutes).
Note:
-you can add vegetables like mushrooms, green pepper at the step of adding green chiles and sauté for 3 mins.
-my mum used to add a layer of pieces of boiled egg before she added the cheese. This makes it extra luxurious.
-remember the sauce thickens a little while baking as well.
- You can add cream/evaporated milk to make the sauce creamy.
Ingredients:
1 chicken breast (cut into thin medium thin pieces
1 tsp garlic powder
3 tbsp olive oil
3 green chiles chopped
Salt 1 tsp
Pepper 1/2 tsp
1 tbsp butter
2 tbsp flour
1 1/2 cup of milk (depending on how saucy you want it)
2 tbsp sour cream
2/3 cup of shredded cheese
1/2 a bag of spaghetti (2.5 cups approx.)
Method:
Sauté chicken in olive oil and add garlic powder and salt on medium high. Cook until chicken gets little golden brown( 5-6 mins).
While this happens boil water to cook spaghetti( i used gluten free spinach spaghetti). I break spaghetti in half so its easier to handle.
Add green chiles and black pepper to chicken. Then add butter, let it melt.
Sauté for 1 minute and add 2 tbsp of flour ( i used Red Mills All Purpose Gluten Free).
Turn the heat to medium low when the flour has been coated with butter and has turned golden brown.
Add milk right away and sour cream. Mix until the sauce gets to thicken. ( It all depends on you how much sauce you wants, if you want a lot cook it less but do let it thicken a little bit.)
Adjust salt and pepper before you add the spaghetti.
Add spaghetti to your chicken, mix it well.
Add that to baking dish. Spread cheese on top and bake it for 10 minutes at 350 F and then broil it at 450 F until golden brown(5-6 minutes).
Note:
-you can add vegetables like mushrooms, green pepper at the step of adding green chiles and sauté for 3 mins.
-my mum used to add a layer of pieces of boiled egg before she added the cheese. This makes it extra luxurious.
-remember the sauce thickens a little while baking as well.
- You can add cream/evaporated milk to make the sauce creamy.
Hi just wanted to ask ur using flour jn the dish. ..isnt that supposed to contain gluten
ReplyDeleteHey,
DeleteI added rice flour. I will correct the mistake 😊. You can also use any glutenfree flour.