Zutaten für Chicken Avocado Spaghetti And Cheese Sauce Bake
- 1 lb spaghetti
- Boneless Skinless Chicken Breasts
- 1/4 cup seasoned flour
- 2 tbsp butter (for browning chicken) + 4 tbsp butter (for cheese sauce)
- White Grape Juice
- 1 ripe avocado
- 1 tbsp lemon juice
- Chicken Stock
- Broccoli Floret
- Plain Flour
- Salt And Pepper
- 1 1/2 cups heavy cream
- 1/2 cup milk
- Cheese Slice
- Ground Allspice
- 1/2 cup chopped celery
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Zubereitung von Chicken Avocado Spaghetti And Cheese Sauce Bake
- Season 1 lb boneless, skinless chicken breasts with salt and pepper. Dredge in 1/4 cup seasoned flour and brown in 2 tbsp butter over medium-high heat until golden brown.
- Pour 1/2 cup grape juice and 1 cup chicken stock over the chicken.
- Cover the pan and reduce heat to low. Simmer until chicken is cooked through and tender, about 15-20 minutes.
- Remove chicken from pan and let cool slightly. Once cool, slice into 1/2-inch strips.
- While chicken cooks, prepare the avocado: Slice 1 ripe avocado and immediately drizzle with 1 tbsp lemon juice to prevent browning.
- **Make the cheese sauce:** Melt 4 tbsp butter in a saucepan over medium heat. Whisk in 1/4 cup all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
- Cook for 2 minutes, stirring constantly. Gradually whisk in 1 1/2 cups heavy cream and 1/2 cup milk.
- Bring to a simmer, stirring continuously until thickened. Remove from heat and stir in 2 cups shredded cheddar cheese until melted and smooth.
- Set aside 3/4 cup of the cheese sauce for topping.
- Cook 1 lb spaghetti according to package directions. Drain and set aside.
- In a large bowl, combine the cooked spaghetti, remaining cheese sauce, and 1 cup chopped broccoli florets.
- Preheat oven to 350°F (180°C). Lightly grease a 9x13 inch baking dish.
- Arrange the sliced chicken in the baking dish. Spread the spaghetti mixture evenly over the chicken.
- Arrange the sliced avocado over the spaghetti. Sprinkle with 1/2 cup chopped celery.
- Pour the reserved cheese sauce over the top. Sprinkle with 1/4 tsp allspice powder.
- Bake for 20-25 minutes, or until bubbly and heated through.
- Let stand for 5 minutes before serving hot.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
88g
Fat
149g
Carbs
61g
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