Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

We prefer sharp provolone in this dish, but any strong cheese, such as Asiago, Gruyére, Swiss, or Parmesan, will do.

Recipe by Cooking Light September 1999


Recipe Summary test

8 servings


Ingredient Checklist


Instructions Checklist
  • Cook broccoli in boiling water 5 minutes or until tender; remove broccoli with a slotted spoon, and drain. Return water to a boil; add spaghetti. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.

  • Preheat oven to 450°.

  • Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, oregano, basil, and garlic; saute 4 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into mushroom mixture. Gradually add Chicken Stock and milk; stir well with a whisk. Bring to a boil, and cook 5 minutes or until thick, stirring occasionally. Add cheese, sherry, salt, and pepper; stir well. Remove from heat, and stir in chicken.

  • Arrange 3 cups spaghetti in a 13 x 9-inch baking dish coated with cooking spray. Top with 2 cups broccoli and half of chicken mixture. Repeat layers. Sprinkle with breadcrumbs. Bake at 450° for 15 minutes or until golden brown.

Nutrition Facts

422 calories; calories from fat 26%; fat 12.3g; saturated fat 5.5g; mono fat 3.7g; poly fat 1.8g; protein 30.8g; carbohydrates 46.2g; fiber 3.1g; cholesterol 74mg; iron 3.9mg; sodium 604mg; calcium 175mg.