Servings: 8

2 large boneless skinless chicken breasts 2 large boneless skinless chicken breasts
1 lb thin spaghetti 1 lb thin spaghetti
3T butter 3T butter
2T AP flour 2T AP flour
½ cup chopped red onion ½ cup chopped red onion
1 cup chicken broth 1 cup chicken broth
1 cup milk 1 cup milk
S&P to taste S&P to taste
1t Cajun seasoning 1t Cajun seasoning
4 oz shredded provolone cheese 4 oz shredded provolone cheese
4 oz shredded white cheddar or mild yellow cheddar 4 oz shredded white cheddar or mild yellow cheddar
Parsley Parsley

Cook chicken breasts in butter and water to steam, set aside, then cut into this strips or shred.
Cook onion in 3T butter for a few minutes until softened then add the flour. Cook flour mixture until light blonde in color.
Slowly whisk in the broth and milk to prevent lumps. Increase heat to thicken the sauce. Add S&P and seasoning.
Stir in the cheese until melted, adding small amounts of additional broth or chicken cooking water to thin out, if necessary.
Add the chicken and parsley and toss to coat.
Enjoy!!!

I found a similar recipe that called for jalapenos and tex-mex spices, which I don't like. I changed too many things and just made my own creation!  I found a similar recipe that called for jalapenos and tex-mex spices, which I don't like. I changed too many things and just made my own creation!