Chicken Spaghetti

Name: Chicken Spaghetti
Ingredients: 1 cup boiling water 1/2 ounce dried porcini mushrooms (about 1/2 cup) 8 ounces uncooked spaghetti 2 1/4 teaspoons kosher salt; divided 2 tablespoons extra-virgin olive oil; divided 3 (6-ounce) skinless; boneless chicken breast halves; cut into bite-sized pieces 1/2 teaspoon black pepper 2 tablespoons butter 8 ounces cremini mushrooms; sliced 2 teaspoons minced fresh garlic 3 tablespoons all-purpose flour 1 1/4 cups fat-free; lower-sodium chicken broth 1 1/4 cups 2% reduced-fat milk 4 ounces processed cheese; cubed (such as Velveeta) 3 ounces 1/3-less-fat cream cheese 2 ounces Gruyere cheese; shredded (about 1/2 cup packed) 1 1/2 cups frozen English peas; thawed 1/3 cup finely chopped fresh chives 1 1/2 ounces French bread; torn into pieces

11 ingredients

6 steps

Ingredients

1 cup boiling water 1/2 ounce dried porcini mushrooms (about 1/2 cup) 8 ounces uncooked spaghetti 2 1/4 teaspoons kosher salt
divided 2 tablespoons extra-virgin olive oil
divided 3 (6-ounce) skinless
boneless chicken breast halves
cut into bite-sized pieces 1/2 teaspoon black pepper 2 tablespoons butter 8 ounces cremini mushrooms
sliced 2 teaspoons minced fresh garlic 3 tablespoons all-purpose flour 1 1/4 cups fat-free
lower-sodium chicken broth 1 1/4 cups 2% reduced-fat milk 4 ounces processed cheese
cubed (such as Velveeta) 3 ounces 1/3-less-fat cream cheese 2 ounces Gruyere cheese
shredded (about 1/2 cup packed) 1 1/2 cups frozen English peas
thawed 1/3 cup finely chopped fresh chives 1 1/2 ounces French bread
torn into pieces

Directions

1

1. Combine 1 cup boiling water and porcini mushrooms in a bowl; let stand 20 minutes. Drain in a colander over a bowl, reserving 1/2 cup soaking liquid. Chop porcini.
2

2. Cook pasta in boiling water with 2 teaspoons salt until almost al dente; drain. Rinse pasta with cold water, and drain.
3

3. Heat a large saucepan over medium-high heat. Add 1 tablespoon oil, chicken, 1/4 teaspoon salt, and pepper; saute 5 minutes, turning to brown. Remove chicken. Melt butter in pan. Add cremini mushrooms and garlic; saute 3 minutes, stirring frequently. Add flour; saute 1 minute, stirring constantly.
4

4. Arrange rack in middle of oven. Preheat broiler to HIGH.
5

5. Combine reserved porcini liquid, broth, and milk. Gradually add broth mixture to pan, stirring constantly; bring to a boil. Reduce heat, and cook 1 minute or until slightly thick, stirring frequently. Stir in processed cheese and cream cheese. Remove from heat; stir until smooth. Stir in Gruyere. Add porcini, pasta, chicken, peas, and chives; toss. Scrape pasta mixture into a broiler-safe 13 x 9-inch ceramic baking dish.
6

6. Place bread in a food processor; drizzle with remaining 1 tablespoon oil. Process until coarse crumbs form. Sprinkle crumbs over pasta mixture. Place dish on middle rack in oven; broil 6 minutes or until golden.