Baked Chicken Tetrazzini
Honey-Glazed Carrots
- ½ (16-oz) pkg spaghetti
- ¼ cup butter
- 1½ lb boneless, skinless chicken breasts, cut into bite-size pieces
- 3 Tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1½ cups frozen green peas, thawed
- 1 cup shredded Parmesan cheese, divided
- ¾ tsp garlic salt
- ½ tsp pepper
- Preheat oven to 350°F. Cook pasta according to package directions; drain and keep warm.
- Melt butter in a large Dutch oven over medium heat; add chicken. Cook, stirring occasionally, until chicken is done .
- Add flour; cook, stirring constantly, 2 minutes. Gradually stir in broth and milk; bring to a boil, reduce heat, and simmer until thickened.
- Stir in peas, ½ cup Parmesan, garlic salt, and pepper. Add pasta; toss.
- Spoon mixture into a greased 13- x 9-inch baking dish; sprinkle with ½ cup Parmesan.
- Bake 20 to 25 minutes or until hot and bubbly.
- 8 carrots, cut into 2-inch pieces
- 2 Tbsp olive oil
- 2 Tbsp honey
- Preheat oven to 350°F. Toss together all ingredients on a lightly greased foil-lined rimmed baking sheet. Spread in a single layer.
- Bake 25 minutes or until browned and tender.
