Ingredients

The following ingredients have 4 Servings
  • 1 lbs Thin Spaghetti
  • 1 Yellow Onion (Finely Diced )
  • Olive Oil
  • 4 Garlic Cloves (minced)
  • 1/2 Cup Unsalted Butter
  • Salt and Pepper
  • 2 Tsp Italian Seasoning
  • 1/2 Cup Parmesan Cheese
  • 1/3 Cup All Purpose Flour
  • 4 Cups Milk
  • 4 oz Pimientos (drained )
  • 3 Cups Chicken Breasts (cooked & chopped )
  • 4 Cups Italian Blend Cheese
  • 2 Cups Zucchini (Peeled & Chopped )

Instruction

  • Preheat oven to 350°F.
  • Spray a 9 x 13 baking dish with cooking spray and set aside.
  • Cook the spaghetti in salted water al dente per the package directions. Drain and set aside.
  • On the stove top in a medium size pot, cook the diced onion and zucchini in olive oil. Cook for 5 minutes until the vegetables soften and are beginning to brown. Season with seasoned salt and black pepper to your taste.
  • Add the minced garlic and cook for 1 minute longer. Move vegetables to a large mixing bowl. Set aside.
  • In the same saucepan used for the vegetables, melt 1 stick of butter. Add the flour stirring constantly over medium high heat.Begin to whisk in the milk. Continue to cook, stirring continuously over medium heat until the sauce comes to a boil. Lower the heat and simmer for 3 to 5 minutes.
  • Add 2 tsp dry Italian seasoning and salt and pepper to your taste. Remove from heat and add grated Parmesan cheese. Mix well.
  • Add the cooked spaghetti, chicken, pimentos and 2 cups of shredded Italian blend cheese to the large mixing bowl. Pour the sauce over the pasta mixture and stir until combined.
  • Pour mixture into the greased baking dish and top with the remaining 2 cups of shredded Italian blend cheese. Sprinkle with 2 tablespoon of Parmesan cheese. Bake for 30 minutes until golden and bubbly.