Chicken Spaghetti

I recently went on a road trip/girls weekend with some friends and like all good Southern girls, we talked about food at lot!  One of the dishes discussed was chicken spaghetti.  We didn’t even talk long about it, but it stuck in my head and I started craving it!

After about a week I decided I wanted some so I went online to find a recipe.  I found one on Cooking Light and it sounded interesting, a little different.  I didn’t buy all of the different types of mushrooms it called for and just used a packet of regular button mushrooms, and it worked just fine.  It was so delicious, it was one of those things that I couldn’t wait until lunch the next day to eat some leftovers!

 

Chicken Spaghetti

Chicken Spaghetti

Chicken Spaghetti
Recipe adapted from Cooking Light

Ingredients:
8 ounces uncooked spaghetti (I used whole grain)
kosher salt
extra-virgin olive oil
2 boneless, skinless chicken breast halves, cut into bite-sized pieces
1/2 tsp. pepper
2 tbsp butter
1 pkg. mushrooms
2 tsp minced garlic
2 tbsp all-purpose flour
1 1/4 cups fat-free, low-sodium chicken broth
1 1/4 cups reduced fat milk
4 oz. cubed Velveeta cheese
3 oz. reduced fat cream cheese
2 oz. shredded Gruyère cheese (about a half cup)
1.5 cups frozen peas, thawed
1/3 cup finely chopped chives
Bread crumbs for topping

Method:

Preheat oven to 350 degrees.

Cook pasta in boiling salted water until al dente (or to your liking).  Reserve 1 cup of pasta water and set aside, drain the rest of the water off of the pasta and rinse with cold water.

In a large saucepan over medium heat, add 1 tbsp oil and chicken, season with salt and pepper and saute’ until the chicken is cooked through.  Remove the chicken, add the butter and the mushrooms and garlic.  Lightly salt the mushrooms and saute’ three minutes, or until softening.  Add the flour and stirring constantly, saute’ for one minute.

Gradually add the reserved pasta water, broth and milk to the pan, stirring constantly and bring back to a boil.  Reduce heat and cook for one minute, until it thickens slightly.  Stir in the Velveeta and cream cheese, remove from heat and continue stirring until smooth.  Add the Gruyère, stir in well.  Add the pasta, chicken, peas and chives and toss to coat and mix well.  Scrape mixture into a greased oven-safe 9×13 baking dish then sprinkle bread crumbs over the top.

Bake until the bread crumbs start to brown and is heated through.

 

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