๐๐๐๐๐๐๐๐๐๐๐:
- ย 2 tablespoons oil
- ย 1 small onion (chopped)
- ย ยฝ red pepper
- ย ยฝ green pepper
- ย 2 boneless skinless chicken breasts (about 1 lb โ cubed)
- ย 1 tablespoon freshly minced garlic
- ย ยพ teaspoon salt
- ยฝ teaspoon chili powder
- ย ยฝ teaspoon paprika
- ย 3 tablespoons all-purpose flour
- ย 1ยฝ cups low sodium chicken broth
- ย 1 cup milk or cream (any will do! Higher fat will have a richer flavor)
- ย 1 cup shredded cheddar cheese
- ย 375 grams spaghetti (about ยพ pound)
๐๐๐๐๐๐๐๐๐๐๐๐:
1. Cook spaghetti noodles in a large pot of boiling salted water until al dente. Drain.
2. Meanwhile, heat a large skillet over medium-high heat and add the oil.
3. Add onions and peppers, cooking and stirring until softened, about 3-4 minutes.
4. Add chicken breast cubes and cook until white on the outside (they don’t necessarily need to brown.
5. Stir in garlic, salt, chili powder and paprika and cook 1 minute.
6. Add flour and stir until no white remains.
7. Stir in broth and milk and bring to a simmer. Reduce heat to medium and cook and simmer until thickened. Stir in shredded cheese and pour over cooked pasta.