Shelly's Recipe

CREAMY CHICKEN AND PASTA

Category: Pasta - Meat

1 lb thin spaghetti
2 quarts chicken broth
3/4 cup sliced celery and slivered onions
1 cup cooked chicken, diced into bite-sized pieces
4 tbsp butter
3 tbsp grated parmesan or Romano cheese
1 cup milk
2 tbsp flour
Salt and pepper

Bring broth to a boil in a large pan. While it is combine to a boil, add celery, onion and chicken. Break thin spaghetti into smaller pieces, about 3-4 inch in length. Drop into boiling broth. Cook until done. Most of broth will absorbed by pasta. If it gets to dry, add a little water.

In a small bowl, whisk together milk and flour until flour is completely incorporated. Pour into boiling spaghetti pot; stir to completely mix. As soon as sauce has thickened, shut off heat; immediately add grated cheese. Season with salt and pepper. Serves 6

NOTE: Used uncooked chicken and cooked in the broth and followed the recipe. Used 2 cups of milk and 4 tbsp flour to make it creamier and added 1 (16 oz) bag frozen broccoli pieces that had been rinsed in a strainer to help thaw. Also, used 6 tbsp cheese instead of 3.