Chicken Spaghetti

Name: Chicken Spaghetti
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 1 cup boiling water; 1/2 ounce porcini mushroom (dried, about 1/2 cup); 8 ounces uncooked spaghetti; 2 1/4 teaspoons kosher salt, divided; 2 tablespoons extra-virgin olive oil, divided; 3 boneless skinless chicken breast halves (6-oz. each); 1/2 teaspoon black pepper; 2 tablespoons butter; 8 ounces cremini mushrooms, sliced; 2 teaspoons fresh garlic, minced; 3 tablespoons all-purpose flour; 1 1/4 cups reduced-fat milk; 1 1/4 cups fat-free low-sodium chicken broth; 3 ounces reduced-fat cream cheese; 4 ounces processed cheese (such as Velveeta); 2 ounces gruyere cheese, shredded (about 1/2 cup packed); 1 1/2 cups frozen English peas, thawed; 1/3 cup fresh chives, finely chopped; 1 1/2 ounces French bread, torn into pieces

Submitted by DailyInspiration

"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."

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Ready In:: 1hr
Ingredients:: 19
Serves:: 8

ingredients

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

directions

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