Dutch Oven Chicken Spaghetti
This is a very easy cook and one you can do out side in your Dutch oven or in a skillet in your home oven. Yours will look a little different than my picture. I forgot to buy the cheddar cheese so all I had at home was American cheese. Sorry I can't get my pictures up. See Facebook, Ron Clanton
¼ cup unsalted butter
1 cup chopped green bell pepper
1 cup chopped red bell pepper
½ cup chopped yellow onion
2 cloves garlic minced
3 Tablespoons all-purpose flour
2 cups chicken broth
1 cup half-and-half
½ cup Parmesan cheese, grated
4 cups cooked chicken, chopped
½ ( 16 -ounce ) package spaghetti cooked according to package directions. Cook before hand.
½ cup shredded sharp cheddar cheese.
In a 10" Dutch oven ( or 10" skillet ) with 14 charcoals under oven, melt butter. Add bell peppers, onion, and garlic. Cook, stirring occasionally, until vegetables are tender, about 5 minutes. Stir in flour; cook for 1 to 2 minutes to make a paste. Add broth, cook, stirring frequently until bubbly, 3 to 4 minutes. Whisk in half-and-half, cook, stirring constantly, until bubbly, ( You now nave a Bechamel sauce. ) Stir in Parmesan; remove from heat. Stir in cooked chicken and cooked pasta. Place oven back over only 8 charcoals. Place lid on oven with 12 charcoals on top. cook 15 to 20 minutes. remove lid and sprinkle with Cheddar, and replace lid on oven, Bake 5 to 10 minutes or until cheese is melted. Let stand for 5 minutes and serve.
Ron Clanton
The outlaw gourmet
Don't rob yourself of good cookin'
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