- 6 cups unsalted chicken stock
- 1 (14-oz.) bone-in, skin-on chicken breast, skin removed
- 3 (7-oz.) bone-in, skin-on chicken thighs, skin removed
- 12 ounce uncooked spaghetti
- 1 (5-oz.) can evaporated milk
- 2 Tbs. all-purpose flour
- 1 Tbs. lower-sodium Worcestershire sauce
- 2 tsp. hot sauce
- 2 tsp. kosher salt
- 4 tsp. J. Olive Co. Butter Olive Oil
- 1 1/2 cups chopped yellow onion (about 1 medium onion)
- 1 1/2 cups chopped red bell pepper (about 1 large pepper)
- 2 cups chopped tomatoes (about 3 medium tomatoes)
- 4 ounces sharp white Cheddar cheese, shredded (about 1 cup)
- Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)
- Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2 1⁄2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.
- Return Dutch oven to medium-high heat. Add butter olive oil, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4 1⁄2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.
Recipe courtesy of The SL Kitchen.