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Categories:
chicken sweet red peppers unsalted butter flour chicken broth heavy cream salt Tabasco sauce white wine breadcrumbs Parmesan cheese almonds
Viewed: 64 - Published at: 2 years agoIngredients
- 3 1/2 - 4 1/2 lbs chicken, cooked
- 2 sweet red peppers, peeled
- 6 tablespoons unsalted butter
- 6 tablespoons flour
- 2 cups chicken broth
- 1 cup heavy cream
- salt & freshly ground black pepper
- 1/4 teaspoon Tabasco sauce
- 2 tablespoons dry white wine
- 1 lb spaghetti
- 1 cup breadcrumbs
- 1 cup parmesan cheese
- 1/2 cup sliced almonds
Method
- Remove the meat from the chicken, discard bones and skin and cut chicken into bite size.
- pieces. Cut the peppers into dice.
- Make a veloute sauce: Melt the butter in a heavy saucepan, then stir in the flour. When it is cooked and bubbling, stir in the chicken stock gradually, continuing to stir until the sauce is thickened.
- Add the cream, and season with the salt, pepper, Tabasco and wine.
- Put the chicken and diced peppers in the sauce, and hold over low heat while you cook and drain the spaghetti. Stir the cooked and drained spaghetti into the chicken mixture, and pour into a prepared greased baking dish.
- Cover the top with the breadcrumbs, Parmesan cheese and almonds.
- Dot with butter and place in 475° oven for a few minutes until the topping is glazed and bubbling.
