Remake: Ree Drummond's Chicken Spaghetti

With this remake, you can enjoy Ree Drummond's chicken spaghetti with gluten free pasta, a homemade cream sauce, and a lot more veggies!

Prep:
10
minutes
Cook:
60
minutes
TOtal:
75
minutes

Ingredients

  • Olive oil
  • 2 bell peppers, diced
  • 2 c. broccoli florets, chopped
  • 4 c. low-sodium chicken broth
  • 8 oz. gluten free spaghetti, broken (I used a veggie blend)
  • 2 large chicken breasts, cooked and shredded or diced
  • 4 Tbsp. butter
  • 5 Tbsp. flour (I used oat)
  • 1 c. milk (I used almond)
  • 2 c. cheddar cheese, shredded
  • Salt and pepper

Instructions

  • Preheat the oven to 350 degrees.
  • In a large skillet, heat 1-2 Tbsp. of olive oil over medium-high heat. Then, sauté the peppers for 2-3 minutes. Next, added the chopped broccoli and continue to sauté for 4-5 minutes. Season with salt and pepper. Move the veggies over to one side of the skillet. Then, add the butter to the empty portion of the skillet and allow to melt. Next, whisk the butter and flour together. Allow to cook for 1-2 minutes. Then, whisk in 1 cup of chicken broth and 1 cup of milk. Cook for a few minutes until very thick. Add 1 cup of cheddar cheese and allow to melt and mix in.
  • In a medium saucepan, bring 3 cups of chicken broth and 1 cup of water to a boil. Then, add the pasta and cook according to the package directions. Do NOT drain the liquid.
  • Meanwhile, shred the chicken.
  • In a large mixing bowl or your skillet (if it's large enough), combine the veggies/cream sauce, chicken, and pasta. Then, stir in 2 cups of the pasta liquid. Pour into a large, greased baking dish.
  • Bake for 20-25 minutes. Then, remove and add the remaining cup of cheddar cheese. Return to the oven for about 20 minutes. For a browned top, high broil for 1-2 minutes.