2 cups chopped cooked chicken breast (about 1/2 pound)
1/2 cup grated Parmesan cheese
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
1/2 cup slivered almonds, toasted
1/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
2 tablespoons grated Parmesan cheese
How to Make It
Preheat oven to 350°.
Melt butter in a saucepan over medium heat. Add mushrooms and shallots; sauté 5 minutes. Stir in flour. Gradually add milk, broth, and sherry; stir with a whisk until blended. Bring to a boil; reduce heat. Simmer 8 minutes; stir constantly. Stir in chicken and 1/2 cup cheese; cook 1 minute. Remove from heat; add pasta, nuts, salt, pepper, and nutmeg. Spoon into a 3-quart casserole coated with cooking spray; top with 2 tablespoons cheese. Bake at 350° for 40 minutes. Let stand 5 minutes.
Has potential, true, but pretty blah as is. I did add paprika, some garlic chives, and panko topping, but it was still kind of flat. It might be my fault, as I forgot to toast the almonds, and I'm sure it would probably be better if the almonds were toasted first.
Very tasty. I used skim milk because that's all I had. Not special occasion or company-worthy, but is a tasty "light" meal. Next time I make it I'll take another reviewers suggestion and add broccoli. The taste is not the issue, I'd just prefer to have some veggies. I agree with other reviewer's comment that the prep is time consuming.
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