Recipe: Chicken Spaghetti
Source: Cooking Light Ultimate Chicken Cookbook
Tinkered With: Yes
Start-2-Finish Time: 1.5 hours
Deliciousness: 5/5 Stars
For the first recipe in our new Basic Bar Bites series, this is no quickie. But you can save on the actual cooking time by making the sauce early and heating it later in a sauce pan while the pasta is cooking.
Serve little portions of the pasta as an appetizer or heap it on for a main course. Mushroom fans will love the flavor and pea haters won't even notice they're there. I'd recommend doubling this recipe if you want any leftovers for yourself, because this meal went fast.
1 pound uncooked spaghetti
2 teaspoons salt (half for boiling water, half for food)
2 tablespoons organic olive oil (for boiling water and sauce pan)
2 packages organic chicken breast
1/2 teaspoon black pepper
2 tablespoons unsalted butter
1/2 pound cremini mushrooms
3 minced garlic cloves
3 tablespoons all-purpose flour
1 cup (2 cups) chicken broth
1.5 cups 2% milk
4 ounces organic American cheese slices
3 tablespoons whipped cream cheese
1/4 cup Gruyere cheese
2 cups frozen peas, thawed
1/3 cup finely chopped fresh chives
1/2 cup whole wheat bread crumbs
Step 1: Chop up chicken into bite size pieces, pat with salt and pepper, and cook in the olive oil. Remove from the heat and set aside.
Step 2: In the same pan, melt the butter and add the mushrooms and garlic until slightly browned, then the flour, stirring constantly.
Step 3: Add the chicken broth and bring to a boil, then reduce the heat and add the American and cream cheese, stirring until melted. Then add the Gruyere, chicken, peas, and chives.
Step 4: Cook the pasta, drain it, and mix it into the sauce until the noodles are coated.
Step 5: Transfer the mixture into a casserole dish and sprinkle the top with the bread crumbs. Put the dish under the broiler for a few minutes until the bread crumbs are browned.