PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS
3 tablespoons canola oil
½ medium onion chopped
½ green bell pepper chopped
½ red bell pepper chopped
375 grams whole wheat spaghetti, broken in half
1 ¼ teaspoon salt
½ teaspoon paprika
¼ teaspoon black pepper
1 teaspoon minced garlic
3 tablespoons all purpose flour
1 cup low sodium chicken broth
2 cups low fat milk
1 large carrot peeled and shredded
3 cups cooked, chopped chicken breast (about 3 breasts)
3 cups low fat cheddar cheese divided
INSTRUCTIONS
Preheat oven to 400 degrees F and lightly grease a 9×13″ baking dish.
In a large skillet, heat oil over medium high heat. Add onion, green pepper and red pepper and cook until softened.
Meanwhile, cook spaghetti according to package directions until just al dente (it will continue to cook in the oven). Remove from the heat and drain. Set aside.
Add salt, paprika, pepper, garlic to the vegetables and cook 1-2 minutes.
Stir in flour until completely absorbed. Add broth and cook over medium heat, stirring often, until thickened (about 3 minutes).
Stir in milk and continue cooking until slightly thickened (about 5 minutes). Stir in 2 cups of cheddar cheese.
Pour cooked spaghetti and chicken into prepared baking dish. Top with prepared sauce and stir gently to combine. Sprinkle with remaining 1 cup cheese.
Bake 20-30 minutes, until hot and bubbly. Serve.