Chicken Spaghetti

Tonight I made a version of "Chicken Spaghetti". This was served with bread (light sourdough rye from a local bakery) and broccoli.

The recipe is highly flexible. Tonight, for example I switched the cooked chicken for cubed, sauteed tofu and I added half a bunch of asparagus (trimmed, chopped, sauteed, and lightly steamed). I could have added the entire bunch of asparagus. I also switched twirly pasta in for the spaghetti. This made it easier to serve and easier for the little ones to eat.

Chicken Spaghetti
serves 6 to 8

3 Tbsp butter
1 onion, chopped
1 bell pepper, chopped
3 garlic cloves, minced
3 Tbsp flour
2 cups milk
1 cup sharp cheddar, grated
1/2 pound spaghetti, cooked
3 cups chopped cooked chicken
1 can condensed cream of mushroom soup
1/4 cup white wine
1/2 cup sliced mushrooms
2 Tbsp diced pimiento (or roasted red pepper)
1/2 cup Parmesan cheese, grated
1 teaspoon salt
1/2 teaspoon pepper

• Melt butter in a large saucepan over medium heat.
• Add onion, bell pepper, and garlic. Saute until tender.
• Add flour, stirring constantly, and cook for 2 minutes.
• Gradually stir in milk and continue to cook, stirring constantly until thickened and bubbly.
• Stir in 3/4 cup cheddar cheese and all of the other ingredients.
• Pour into 2 quart casserole and bake at 350F for 20 minutes.
• Sprinkle with remaining grated cheese and bake for another 5 minutes.