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.
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
- Whisk together butter, garlic, and parsley in a small bowl until butter is light and slightly fluffy.
- Slice loaves horizontally. With an offset spatula, spread 2 tablespoons of butter compound on each half.
- 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.
0 comments:
Post a Comment