Chicken Spaghetti (recipe in description)
Ingredients:
• Chicken thighs, boneless
• EVOO (Extra Virgin Olive Oil)
• Your favorite Sweet Heat BBQ rub (I like Chicks That Smoke or Blazing Star)
• Sea Salt
• Garlic powder
• 1.5 - 2lbs Spaghetti noodles (save 2-3 C starch water)
• Parmesan Cheese, grated/powder (I like Kraft)
• 4 T salted butter
• 1 C mushrooms, diced
• 1 med onion, diced
• 4-6 T AP flour
• 1 C milk
• 1 C Chicken broth
• 1 T minced garlic
• 1 Regular Velveeta &1 Mexican Velveeta (12-16oz each or 24-32oz total)
• ½ C cilantro, chopped
• 1 can Rotel, drained
• Shredded cheese (I used sharp cheddar)
Directions:
1. Cube chicken thighs, coat with oil and season with BBQ rub
2. Over med/high heat, sear chicken pieces in skillet (do not cook completely through) & set aside
3. Boil water, season with garlic and salt, cook noodles al dente (save 2-3 C pasta water)
4. Add pasta to baking dish, coat with EVOO, sprinkle with parmesan cheese & combine
5. Over med/high heat (in same skillet as chicken), add butter, & sauté mushrooms and onions
6. Once translucent, add minced garlic, flour, 1 C pasta water, milk, chicken broth & Velveeta
7. Cook on low/med until melted
8. Add cheese sauce and combine well
9. Add chicken pieces, cilantro, rotel and 1-2 C pasta water to pasta and incorporate ingredients
10. Bake for 45 minutes at 350, covered
11. Uncover & add Shredded Cheese to top
12. Broil on high until nicely melted.