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Leftovers >  Pasta >  Poultry >  Cheesy Chicken & Vegetable Spaghetti >

 

Cheesy Chicken & Vegetable Spaghetti

• 1/2 pkg. (about 7 oz.) thin spaghetti

• 1/4 C butter

• 1/4 C flour

• Salt & black pepper to taste

• 1 C milk

• 3/4 C water

• 1/4 C red cooking wine

• 1 tsp. instant chicken bouillon

• 1-1/4 C leftover cooked chicken or turkey, chopped

• 1/2 C leftover cooked vegetables (broccoli & carrots), chopped

• 1-1/2 C sharp cheddar cheese, shredded

• 1/2 C Parmesan cheese, grated

Cook spaghetti according to package directions; drain. Melt butter in a 10" skillet; add the flour, salt and black pepper to taste. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove skillet from heat. Stir in the milk, water, red cooking wine and chicken bouillon. Heat to boiling, stirring constantly. Boil and stir for about one minute. Add chicken or turkey, sharp cheddar cheese, cooked thin spaghetti pasta, broccoli and carrots. Pour mixture into a two-quart casserole dish; sprinkle top with grated Parmesan cheese. Bake, uncovered, in a 350-degree F oven for about thirty minutes or until mixture is bubbling. Broil until the top just turns brown in color. Serve.

Related Link:

• Luscious Leftovers Cookbook

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