So apparently chicken spaghetti is supposed to be total comfort food. I'll have to be honest with you, I had never heard of, much less eaten, chicken spaghetti before I made it. To me it just sounds like chicken parmesan without the parmesan. Only get this - there's no tomatoes here! Once in college I made the mistake of trying the cafeteria's Turkey Tettrazini, and this definitely reminds me of what that should have tasted like. A nice creamy sauce, lots of mushrooms, fresh veggies, and a nice crunchy breadcrumb topping. Why they don't call it Chicken Tettrazini instead, I'll never know.
And I just had to include this picture, it was too cute not too. (And yes, I know its November and my child has nothing on her sweet little chunky legs. She was wearing a dress, it was kind of warm, and she was outsite a total of 5 minutes.
Prep Time: 10 minutes
Cook Time: 40 minutes
Keywords: entree mushroom chicken cheese pasta
Ingredients (6 servings)
- 1 cup boiling water
- 1/2 ounce dried porchini mushrooms (about 1/2 cup)
- 8 ounces uncooked spaghetti
- 2 1/4 tsp kosher salt, divided
- 2 TBPS extra virgin olive oil, divided
- 3 skinless boneless chicken breast halves, cut into bite sized pieces
- 1/2 tsp pepper
- 2 TBSP butter
- 8 ounces fresh cremini mushrooms, sliced
- 2 tsp minced garlic
- 3 TBSP flour
- 1 1/4 cup low sodium chicken broth
- 1 1/4 cup milk
- 4 ounces cheddar cheese, shredded
- 3 ounces 1/3-less-fat cream cheese, cubed
- 2 ounces Gruyere cheese (or Swiss), shredded
- 1 1/2 cups frozen peas, thawed
- 1/3 cup finely chopped fresh chives
- 1 1/2 ounce french bread, torn into pieces
In a small bowl, combine the boiling water and the dried mushrooms and let stand or 20 minutes.
Drain the mushrooms, reserving the liquid, and chop the mushrooms.
Cook the pasta according to directions until al dente, and drain.
Heat a large saucepan over medium heat with 1 tsp oil.
Sprinkle 1/4 tsp salt and the pepper over both sides of the chicken.
Sauté the chicken for 5 minutes, turning occasionally, until brown on both sides.
Remove the chicken and put aside.
Melt the butter in the same pan.
Add the mushrooms and garlic and cook 3 minutes, stirring frequently.
Add the flour and stir constantly for 1 minute.
In a large bowl whisk together the porcini liquid, broth and milk. Gradually add this to the pan, stirring constantly.
Bring the liquid to a boil, reduce heat, and cook 1 minutes or until slightly thick, stirring frequently.
Remove from heat and stir in the cheese until smooth.
Preheat the broiler to high.
Scrape the pasta mixture into a broiler safe 9x13 ceramic baking dish.
Place the bread in a food processor and drizzle with 1 TBSP oil.
Process until coarse crumbs form.
Sprinkle the crumbs over the pasta.
Place the dish on the middle rack of the oven and broil 6 minutes or until golden.
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slightly adapted from (Cooking Light, January 2012)