Baked Chicken Spaghetti

Ingredients

• Water

  Plain, clean water

  16 cup or 3.79kg

• Salt

  Coarse, Kosher - Kroger

  1 Serving or 100g

• Spaghetti

  Dry pasta, enriched

  16 oz or 454g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  1 tbsp or 9g

• Italian Seasoning

  Shoppers Value

  1 tsp or 4g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Chicken

  Chunk, in Water - Kroger

  2 cup or 568g

• Mozzarella cheese

  Whole milk

  1 ½ cup, shredded or 168g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Parsley

  Raw

  1 tbsp or 4g

• Sauce Marinara

  Compliments

  2 cup or 500g

Directions

1. Set the oven rack to the middle positionPreheat the oven to 375F (190oC).
2. In a large pot, bring water to a boil. Add the salt, stir to dissolve. Add in the spaghetti, cook according to package directions until al dente, about 10 minutes. Drain the noodles in a colander, and rinse with cool water for about 30 seconds to stop the cooking.
3. Heat olive oil in a large skillet or dutch oven over medium-low heat. Add the onion, garlic, and 1 teaspoon Italian seasonings, saute until onions are translucent, about 3 minutes.
4. Add the marinara sauce, stir to combine. Cook until the sauce is hot, about 2 to 3 minutes. Turn off the heat and stir in the heavy cream. Season the sauce with more salt and pepper to taste.
5. Add the drained spaghetti to the sauce, stir to combine. Add the shredded chicken and mix. Transfer the pasta to a 13x9-inch baking dish.
6. Sprinkle the pasta with the shredded mozzarella and parmesan.
7. Cover with foil and bake until the cheese melts and the pasta is hot, about 15 to 20 minutes. For a more browned surface, remove the foil, and broil the casserole until lightly browned, about 2 to 5 minutes.
8. Garnish with chopped parsley, and serve immediately.
9. Recipe by: Jessica Gavin (source: https://therecipecritic.com/baked-chicken-spaghetti/)