I was looking for a new recipe and happened upon this one. It works with the Weight Watchers plan at 10 SmartPoints per serving. I am not using Weight Watchers, but maybe someone reading is. It has stuff I like in it. Tim liked it too. Don’t let the sauce scare you. It is easy. 🙂 I put the celery in to cook with the carrots and spaghetti. I don’t care for crunchy celery.
Chicken Noodle Bake
2 boneless, skinless chicken breast filets
1 teaspoon sea salt, divided
2 large carrots, peeled and finely diced
7 ounces spaghetti, broken into small pieces
1 cup bechamel sauce (see recipe below)
1 stalk celery, diced
1/4 cup chicken broth, fat free
1/2 cup finely grated Parmesan cheese
1/2 teaspoon black pepper
4 Tablespoons butter
4 Tablespoons flour
2 cups non fat milk
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
Preheat oven to 375°F
On a hot griddle or skillet, cook the chicken over medium heat until cooked through. Chop chicken into 1 inch pieces. Set aside. (I cubed the chicken before cooking it.)
Over medium heat, bring a pot of water to a boil. When it boils sprinkle in 1/2 teaspoon salt and add the spaghetti and carrots. Drain completely when the spaghetti is al dente. Transfer the chicken pieces, spaghetti and carrots to a large casserole pan. Stir in the bechamel sauce (below), remaining 1/2 teaspoon salt, celery, chicken broth, Parmesan cheese, and black pepper.
If desired, sprinkle with additional Parmesan cheese.
Cover loosely and bake for 25 – 30 minutes or until heated through.
Bechamel Sauce: In a medium heavy saucepan, melt the butter over low heat. Add the flour. Whisk continually until the roux is thickened. Add the milk gradually, whisking continuously. Sprinkle in the nutmeg and salt. When the sauce becomes thick, remove it from the heat. NOTE: If the sauce cools and you wish to thin it out, just add a little more milk.