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.

Julianna Grimes
Recipe by Cooking Light

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Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
1 hr
total:
1 hr
Yield:
Serves 8 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cook pasta in boiling water with 2 teaspoons salt until almost al dente; drain. Rinse pasta with cold water, and drain.

  • 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.

  • Arrange rack in middle of oven. Preheat broiler to HIGH.

  • 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.

  • 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.

Nutrition Facts

413 calories; fat 16.4g; saturated fat 7.9g; mono fat 5g; poly fat 1.2g; protein 29g; carbohydrates 36g; fiber 3.1g; cholesterol 75mg; iron 2.8mg; sodium 583mg; calcium 228mg.