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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 8 | ounces | spaghetti | 1 | tablespoon | butter | 2/3 | cup | flour, Gluten free all purpose mix | 3 | cups | chicken broth or stock | 1 | cup | milk | 1 | teaspoon | salt | 2 | teaspoons | thyme, dry, ground | 2/3 | pound, raw | chicken breast, diced | 1 | medium | zucchini, finally diced skin off | 2 | ears medium (6-3/4 | corn kernels | 1 1/2 | cups, shredded | mozzarella cheese | 1/4 | cup | grated parmesan |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 degrees F. Spray a 9- x 13-inch baking dish with cooking spray and set aside. | | 2 | Melt butter in a large skillet over medium-high heat. Add flour and stir to cook for about 1 minute. Whisk in broth, milk, salt and thyme and bring to a simmer, stirring constantly. Allow sauce to cook until it thickens, whisking regularly so that the sauce is smooth (about 5-10 minutes). | | 3 | Remove from heat, stir in cooked pasta, ½ cup of mozzarella, chicken, zucchini, and corn. | | 4 | Transfer chicken mixture to prepared dish. Top with remaining mozzarella and sprinkle with Parmesan. | | 5 | Bake, uncovered, until bubbly and heated through (about 20-25 minutes). |
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