Chicken Spaghetti

I am obsessed with pasta. I can’t get enough of it. I really couldn’t ever do one of those low carb diets!

 

I bought the new Cooking Light magazine on Friday and as soon as I saw this recipe it went onto my list of dinners for Sunday night.

What you need,

Click Here To Print

1 cup boiling water

½ oz. dried porcini mushrooms (about ½ cup)

8 oz. uncooked spaghetti

2 ¼ tsp. kosher salt, divided

2 tbsp. olive oil, divided

3 boneless, skinless chicken breasts, cut into bite sized pieces

½ tsp. pepper

2 tbsp. butter

8 oz. cremini mushrooms, sliced

2 tsp. fresh garlic, minced

3 tbsp. all-purpose flour

1 ¼ cups low sodium chicken broth

1 ¼ cups 1% milk

4 oz. Velveeta cheese

3 oz. cream cheese (low fat is ok)

2 oz. Gruyere cheese, shredded

1 ½ cups frozen peas

1/3 cup chopped fresh chives

½ cup panko bread crumbs

In a small bowl pour the boiling water over the dried porcini mushrooms, let it stand for 20 minutes.

Drain in a colander over a bowl, reserving ½ cup of the soaking liquid.

Chop the re hydrated porchini.

Cook the pasta in a large pot of boiling water according to package directions. Drain and rinse under cold water, set aside.

In a large sauté pan over medium high heat add 1 tablespoon of oil. Add in the chicken, ¼ teaspoon salt and pepper. Sauté for 5-7 minutes, turning to brown. Remove the chicken from the pan and set aside.

Melt butter in the pan; add the sliced cremini mushrooms and garlic, sauté for 3 minutes stirring frequently until the mushrooms are softened.

Add in the flour and sauté for 1 minute, stirring constantly.

Arrange a rack in the middle of the oven and preheat the broiler to high.

Combine the porcini liquid, broth and milk. Gradually whisk in the liquid to the pan, stirring constantly. Bring to a boil. Reduce heat and cook for 1 minute until just starting to thicken. Stir in processed cheese and cream cheese. Stir until smooth. 

Stir in the Gruyere cheese. Add the porcini, pasta, chicken, peas and chives.

Toss to coat.

Scrap the pasta mixture into a broiler safe 9x13 inch baking dish.

Stir the remaining 1 tablespoon of oil into the panko crumbs and sprinkle over the top of the pasta.

Place dish on the middle rack of the oven and broil for 5-6 minutes until golden.

This Chicken Spaghetti is so ridiculously good! It is creamy and comforting and just so darned good.

Plus, the left overs made a great lunch today!

Jen

Recipe from Cooking Light Magazine