This is my take on a Pioneer Woman recipe. I substituted the items the boys don’t like (olives, mushrooms), and cut the recipe in half (or more). It was still more than enough for four!
2 chicken breasts poached for 20-25 minutes in boiling water (save the water)
1/2 lb of spaghetti broken into pieces and cooked until al dente in chicken poached water (after chicken is done)
1 diced pepper
3 tbs flour
6 tbs butter, divided
1 1/2 cup cooking liquid from chicken water
3/4 cup milk
1 1/2 cup shredded Parmesan, divided
3 tbs chopped fresh parsley
Salt and pepper to taste
Preheat oven to 350. Poach chicken until done, then remove 1 1/2 cups cooking liquid. Chop cooked chicken into bite size pieces. Then add spaghetti and cook until al dente. Drain. While the spaghetti is cooking, melt 2 tbs butter in a sauté pan and then sauté diced pepper on medium-high until cooked (3-5 minutes). Remove pepper and add the remaining 4 tbs of butter. Turn heat to low, then melt butter, then whisk in flour. Once flour is melted into butter and the 1 1/2 cups cooking liquid and whisk. Then add milk and whisk. Finally add in Parmesan and stir until smooth. Add salt and pepper to taste. Toss cooked spaghetti, pepper, parsley and chicken in Parmesan sauce. Taste and adjust seasoning as needed. Then pour into a greased 9×13 dish. Add Parmesan on top and cook until bubbly, about 25 minutes.