Description
From last week's weekend magazine.
Ingredients
- Spaghetti
- Boneless Skinless Chicken Breasts
- Seasoned Flour
- Butter
- White Grape Juice
- Avocado
- Lemon Juice
- Chicken Stock
- Broccoli Floret
- Plain Flour
- Salt And Pepper
- Cream
- Milk
- Cheese Slice
- Ground Allspice
- Celery
Instructions
- Lightly coat chicken with seasoned flour and brown in butter
- Pour grape juice and stock over it
- Cover
- Cook on low flame until tender
- Set aside to cool slightly
- Slice chicken into strips
- Slice avocado and apply lemon juice over it to prevent it from discolouring
- For the cheese sauce: melt butter
- Add flour, salt and pepper
- Stir
- Cook for 2 minutes
- Remove from heat
- Gradually stir in the cream and milk
- Heat the mixture again
- Bring it to a boil
- Stir continuously
- Remove from flame
- Add cheese
- Stir until cheese melts
- Keep aside 3 / 4 cup of cheese sauce
- Mix the remaining sauce and broccoli with the cooked spaghetti
- Arrange the sliced chicken pieces on a lightly greased oven-proof dish
- Spread the spaghetti mixture over the chicken
- Arrange avocado over this
- Sprinkle chopped celery over this
- Top with the remaining cheese sauce
- Sprinkle allspice powder over it
- Bake at 180c for 20 minutes
- Serve hot