Ingredients:
2 cups boiled spaghetti
2 boneless skinless chicken breasts, halved
1/4 cup seasoned flour
3 tablespoons butter
1/2 cup white grape juice, unsweetened
1 small avocados, peeled,stoned and chopped
1 tablespoon lemon juice
1/4 cup chicken stock
1 cup small broccoli florets, lightly steamed
2 tablespoons butter
2 tablespoons plain flour
salt and pepper
1 1/2 cups cream
1 cup milk
1 cup grated cheese slices
1/4 teaspoon ground allspice
1/4 cup celery, finely chopped
Directions:
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.
Servings: 4
Time preparation: 40 min.
Time total: 75 min.