2 pounds cooked chicken breast, boned and cut into pieces (or cut into strips)
4 tablespoons unsalted butter or margarine
1 bunch fresh spinach (including stems)
1 medium onion, finely chopped
3 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup milk
1 cup grated cheddar cheese, melted
1/2 package spaghetti (250g), cooked and drained
2 pounds cooked chicken breast, boned and cut into pieces (or cut into strips)
4 tablespoons unsalted butter or margarine
1 bunch fresh spinach (including stems)
1 medium onion, finely chopped
3 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup milk
1 cup grated cheddar cheese, melted
1/2 package spaghetti (250g), cooked and drained
In a skillet, melt half the butter or margarine
Add the fresh spinach and chopped onion
Cook for 5 minutes, stirring occasionally, until the onion is softened and the spinach is wilted
Remove the spinach and onion from the skillet and set aside
Melt the remaining butter or margarine in the skillet over low heat
Add the flour and season with salt to taste
Stir until a smooth paste forms
Gradually add the chicken broth and milk, whisking continuously
Add the cooked chicken, melted cheese, spinach, onion, and cooked spaghetti
Simmer over low heat until the cheese is melted
Preheat the oven to moderate temperature (170°C)
Combine the spaghetti with the sauce and place in a 35 x 22 cm refractory dish
Cover with aluminum foil and bake for 20 minutes
Remove the foil for the last 5 minutes, then serve 6 portions.
