February 20, 2015

White Chili Spaghetti Bake

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White Chili Spaghetti Bake

The current chilly temperature isn't likely to leave us any time soon. Times like these make me hope global warming is real because we could use some "climate change" right now. *Where the heck is algore BTW?*

The cure for winter weather blues for me would be bowls and bowls of chili or spicy spaghetti. I combined the two and made chili with white beans and spaghetti, and had it with garlic bread. So good.

White Chili Spaghetti Bake
2 tablespoons butter
1 medium onion, chopped
2 garlic cloves, finely chopped
1 cup cubed chicken breast
1 cup chopped green bell pepper
4 hot green chile, chopped
2 teaspoons toasted cumin powder
1 tablespoon dried Mexican oregano
1 tablespoon chopped cilantro
3 cups chicken broth
1 teaspoon sea salt
2 cups cooked white beans
2 ounces angel hair pasta, cut into 3
1 cup grated sharp white cheddar
garlic bread to serve
  • Preaheat oven to 375°F. 
  • Melt butter over medium heat in a skillet; add onion and garlic and saute for 2 minutes. Add chicken and cook, while stirring, until chicken is opaque. Add the rest of ingredients except cheese and garlic bread. Stir a few times to prevent pasta from sticking to each other. Let come to a boil, cover, then transfer into the oven.
  • Bake for 30 minutes.
  • Spread cheese on top and return skillet, uncovered, to oven. Bake for another 10 minutes. Or brown top in broiler if preferred. Serve with garlic bread.
White Chili Spaghetti Bake

Garlic Bread
½ cup salted butter, at room temperature
2 garlic cloves, finely minced
2 tablespoons chopped fresh Italian parsley
2 loaves 6-ounce crusty baguette or Italian bread

Garlic Parsley Butter Compound
  • Whisk together butter, garlic, and parsley in a small bowl until butter is light and slightly fluffy.
Garlic Bread
  • Slice loaves horizontally. With an offset spatula, spread 2 tablespoons of butter compound on each half.
Garlic Bread
  • Put slices back together, wrap each loaf in aluminum foil and bake in a 350°F oven for 12 minutes. Remove from foil, separate the slices and continue baking, sliced sides up, for another 2 minutes or until crust is crispy. With a sharp knife, cut into 2 inch slices and serve while hot.

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