1 pound uncooked spaghetti, broken into 2-inch pieces
8 ounces mozzarella cheese, shredded
4 ounces sharp cheddar cheese, shredded
DIRECTIONS
Add the chicken and 1 tsp salt to a large pot or dutch oven. Add enough water to the pot to cover the chicken and bring to a boil over medium-high heat.
Reduce the heat to medium-low and cover the pot. Simmer until chicken is cooked through and tender, about 30 minutes.
Transfer the chicken to a plate reserving 2 cups of the cooking water from the pot.
Pull the chicken meat off the bones and discard any skin and bones. Shred the chicken meat using two forks then set aside.
Preheat the oven to 400°F.
Clean out the pot and melt the butter in the pot over medium heat. When the butter is melted add the tomatoes and bell pepper. Cook, stirring occasionally, about 5 minutes.
Stir in the flour, oregano, garlic, cayenne, 3/4 tsp salt, and 1/8 tsp pepper until well combined.
Slowly pour in the milk and the 2 cups of reserved cooking water then increase the heat to medium-high and bring to boil.
Stir in the spaghetti and reduce the heat to medium-low. Simmer, stirring often, for about 5 minutes.
Stir in the cooked chicken and mozzarella cheese then transfer the contents of the pot into a 9x13-inch baking dish and sprinkle the top with the cheddar cheese.
Bake uncovered in the preheated oven until bubbly and the cheese on top is melted and bubbly, about 10 minutes.
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