Description:

Easy weeknight meal

Source:

Missi J.

Serves/Makes:4 or more

Ingredients

• 4 boneless, skinless chicken breasts
• 6 cups (1425 ml) water
• 5 chicken boullion cubes
• 2 tbsp (30 ml). parsley
• 1/2 cup (125 ml) margarine
• 1/2 cup (125 ml) flour
• 2 cups (475 ml) heavy whipping cream
• 4 tbsp (60 ml). water
• 1 cup (225 ml) parmesan cheese
• 16 oz (448 grm). thin spaghetti

Preparation

• Rince chicken thoroughly and remove any fat.
• In crock pot, pre-cook chicken breasts in 6 cups (1425 ml) water, the boullion cubes and parsley about 5 hours until chicken is very tender.
• Remove chicken from crockpot (leaving broth) and cut apart (should shred easily with a fork).
• Pre-heat oven to 350 degrees (175 C.).
• Cook spaghetti as directed.
• Meanwhile, melt margarine in large saucepan.
• Stir in flour, salt and pepper. Stir constantly until smooth and bubbly.
• Stir in about 4 cups (950 ml) (may be a little less, use judgement) of the chicken broth from the crockpot, and the whipping cream.
• Heat until boiling, stirring consistantly. Boil 1 minute, then stir in 4 tbsp (60 ml). water.
• Add about 1/4 cup (60 ml) of the parmesan cheese and stir until blended. Sauce should be pretty thick.
• Once speghetti is cooked, drain and place cooked speghetti into a large non-stick baking dish.
• Top with shredded chicken, then pour sauce over the top (do not stir together).
• Sprinkle remaining parmesan cheese on top.
• Bake, uncovered for 30 minutes.

Comments

You can add mushrooms, or vegatables to this if you prefer. Just combine with the chicken before putting it into the oven. I hope you enjoy this meal!