Chicken Spaghetti

Photo: Johnny Autry; Styling: Mary Clayton Carl

Porcini and cremini mushrooms plus three types of cheese elevate weeknight Chicken Spaghetti to a higher level. Kids will love the creaminess of Chicken Spaghetti and parents will appreciate the added English peas.

Yield: Serves 8 (serving size: about 1 1/2 cups)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 1 Hour
Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 413
  • Fat: 16.4g
  • Saturated fat: 7.9g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.2g
  • Protein: 29g
  • Carbohydrate: 36g
  • Fiber: 3.1g
  • Cholesterol: 75mg
  • Iron: 2.8mg
  • Sodium: 583mg
  • Calcium: 228mg

Ingredients

  • 1 cup boiling water
  • 1/2 ounce dried porcini mushrooms (about 1/2 cup)
  • 8 ounces uncooked spaghetti
  • 2 1/4 teaspoons kosher salt, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 (6-ounce) skinless, boneless chicken breast halves, cut into bite-sized pieces
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter
  • 8 ounces cremini mushrooms, sliced
  • 2 teaspoons minced fresh garlic
  • 3 tablespoons all-purpose flour
  • 1 1/4 cups fat-free, lower-sodium chicken broth
  • 1 1/4 cups 2% reduced-fat milk
  • 4 ounces processed cheese, cubed (such as Velveeta)
  • 3 ounces 1/3-less-fat cream cheese
  • 2 ounces Gruyère cheese, shredded (about 1/2 cup packed)
  • 1 1/2 cups frozen English peas, thawed
  • 1/3 cup finely chopped fresh chives
  • 1 1/2 ounces French bread, torn into pieces

Preparation

  1. 1. Combine 1 cup boiling water and porcini mushrooms in a bowl; let stand 20 minutes. Drain in a colander over a bowl, reserving 1/2 cup soaking liquid. Chop porcini.
  2. 2. Cook pasta in boiling water with 2 teaspoons salt until almost al dente; drain. Rinse pasta with cold water, and drain.
  3. 3. Heat a large saucepan over medium-high heat. Add 1 tablespoon oil, chicken, 1/4 teaspoon salt, and pepper; sauté 5 minutes, turning to brown. Remove chicken. Melt butter in pan. Add cremini mushrooms and garlic; sauté 3 minutes, stirring frequently. Add flour; sauté 1 minute, stirring constantly.
  4. 4. Arrange rack in middle of oven. Preheat broiler to HIGH.
  5. 5. Combine reserved porcini liquid, broth, and milk. Gradually add broth mixture to pan, stirring constantly; bring to a boil. Reduce heat, and cook 1 minute or until slightly thick, stirring frequently. Stir in processed cheese and cream cheese. Remove from heat; stir until smooth. Stir in Gruyère. Add porcini, pasta, chicken, peas, and chives; toss. Scrape pasta mixture into a broiler-safe 13 x 9-inch ceramic baking dish.
  6. 6. Place bread in a food processor; drizzle with remaining 1 tablespoon oil. Process until coarse crumbs form. Sprinkle crumbs over pasta mixture. Place dish on middle rack in oven; broil 6 minutes or until golden.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Spaghetti Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy