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“From Cooking Light Magazine. A interesting take on traditional chicken spaghetti recipes as it incorporates mushrooms, gruyere cheese, english peas and a bread crumb topping.”

Ingredients Nutrition


  1. Combine 1 cup boiling water and procini mushrooms in a bowl; let stand 20 minutes. Drain in a colander over a bowl, reserving 1/2 cup soaking liquid. Chop porcini mushroms.
  2. Cook pasta in boiling water with 2 teaspoons salt until almost al dente; drain. Rinse pasta with cold water, and drain.
  3. Heat a large saucepan over medium-high heat. Add 1 tablespoons oil, chicken, 1/4 teaspoons 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. Arrange rack in middle of oven. Preheat broiler to HIGH. 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 ito a broiler-safe 13x9 inch ceramic baking dish.
  5. Place bread in a food processor; drizzle with remaining 1 tablespoons oil. Process until coarse crumbs form. Sprinkle crumbs over pasta mixture. Place dish on middle rack in oven and broil 6 minutes or until golden.

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