Lone Star Chicken Spaghetti

Lightly grease a 12-inch oven safe skillet. Set aside for a moment.

Cook spaghetti according to package directions in a pot of boiling salted water. Drain, rinse, and transfer the noodles to the skillet. Set aside.

Meanwhile, turn on the broiler in your oven. Place grape tomatoes and jalapenos on a foil-lined rimmed baking sheet, skin side up, along with garlic cloves and onion. Broil for 5 to 7 minutes on a rack that you’ve placed 6 inches away from heat. Remove from oven, let vegetables cool, then dice them. Reduce oven to 350 F.

Melt butter in a saucepan over medium-low heat. Whisk in flour until well combined and slightly browned, about 30 seconds. Slowly pour in milk and cook, stirring, until sauce thickens often. Keep heating and stirring until the sauce coats the back of a spoon, 3 to 5 minutes.

Turn off heat and slowly stir in half each of the cheeses, adding about 1/4 cup at a time, until melted into sauce. Stir in diced roasted vegetables, along with cumin, cayenne, cilantro, and lime juice. Add salt and pepper. Pour sauce into the cooked spaghetti and stir in the cooked shredded chicken. Top with remaining cheese. Bake, uncovered, for 20 minutes or until brown and bubbling. Remove from oven and sprinkle with cilantro.

Recipe adapted from Homesick Texan’s Family Table.