By Recipe Team on November 3, 2022
When you crave something rich and creamy but want to eat healthier.
Warm up a rainy weekend with this hearty dish that features broccoli, a low-calorie vegetable that is a good source of lots of different vitamins and minerals.
Don't worry though: that broccoli is paired with enough bacon to give the entire dish plenty of flavor.
Choose whole-wheat noodles for extra fiber and B vitamins.
This recipe can easily be halved to serve fewer people, or freeze some of it to use another time!
Ingredients:
1 16-ounce package spaghetti
1 medium onion
¼ cup butter, cubed
3 tablespoons all-purpose unbleached flour
1 cup chicken broth
4 cups milk
2 cups cubed or shredded cooked chicken
½ cup crumbled cooked bacon
1 teaspoon salt
½ teaspoon pepper
2 cups broccoli florets
½ cup shredded parmesan cheese
½ cup fontina cheese
¼ cup parsley (optional topping)
hot sauce (optional topping)
Preparation:
- Preheat oven to 375 degrees. Cook your spaghetti according to the package directions.
- In a large, deep skillet, sauté the onion in butter until soft. Stir in the flour until well blended.
- Whisk in chicken broth until smooth, about 2 minutes, then slowly whisk in the milk.
- Bring it to a boil and cook until thickened, stirring occasionally, for 5 to 10 minutes.
- Stir in the chicken, bacon, salt and pepper.
- Stir in your drained cooked spaghetti, parmesan cheese and broccoli florets. You want it nice and creamy, so add more milk if needed.
- Grease a 13x9 inch baking dish. Pour mixture into baking dish(s) and top with shredded fontina cheese.
- Cover and bake 25–30 minutes. Broil for the last 5 minutes to get the top nice and crispy brown, if you want.
Prep time: 30 minutes
Difficulty: Easy
Cook time: 30 minutes
Serves: 8
