Pureéing ingredients in a blender may seem odd, but you'll be pleased with the result. Instead of folding chunks of cooked chicken into cooked spaghetti, arrange the sliced chicken atop the casserole, add a little more sauce, and top it with breadcrumbs and cheese. Then pop the dish into the oven long enough to brown the top.
2 tablespoons olive oil
3/4 cup diced carrot
1/3 cup diced onion
2 tablespoons all-purpose flour
2 cups 1% low-fat milk
1 (16-ounce) can fat-free, less-sodium chicken broth
2 cups sliced mushrooms
1/4 cup dry sherry
1/2 teaspoon salt
1/2 teaspoon black pepper
6 (4-ounce) skinned, boned chicken breast halves
6 cups hot cooked spaghetti (about 12 ounces uncooked pasta)
1/4 cup chopped fresh parsley
1/2 cup dry breadcrumbs
1/3 cup grated Parmesan cheese
How to Make It
To prepare the sauce, heat oil in a medium saucepan over medium heat. Add carrot and onion; saute 10 minutes or until soft. Add flour; cook 1 minute. Combine carrot mixture, milk, and broth in blender; process until smooth. Return mixture to pan, and add mushrooms, sherry, salt, and pepper. Cook until reduced to 3 1/2 cups (about 30 minutes), stirring occasionally.
Preheat oven to 350°.
Place a large nonstick skillet coated with cooking spray over medium-high heat. Add the chicken; cook 5 minutes on each side or until done. Cut chicken into thin slices; keep warm.
Combine 2 cups sauce, the spaghetti, and chopped parsley in a large bowl. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Arrange chicken on top of spaghetti mixture; spoon remaining sauce over chicken. Sprinkle with breadcrumbs and cheese. Bake at 350° for 15 minutes or until top is lightly browned.