Try this dish with macaroni or penne instead of spaghetti. I like to break the spaghetti into thirds before cooking for ease of mixing and eating, but leave it long if you prefer. Use any mushrooms you like, but wild mushrooms give the dish an earthy robust flavor. You can use leftover chicken in this dish, or grill or sauté it fresh.
1. Preheat the oven to 450ºF. Spray a 13-by 9-inch baking dish with cooking oil.
2. Bring a saucepan of water to a boil and cook the spaghetti according to package directions, or until firm to the bite. Drain.
3. Meanwhile, spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium heat. Sauté the garlic, onion and red pepper for 6 minutes. Add mushrooms and sauté another 6 minutes. Add the flour and cook for 1 minute.
4. Stir in the stock, milk, mustard and dried basil. Cook, stirring constantly, until thickened, about 3 minutes. Add the chicken, 1/2 cup of the cheddar cheese and 1 Tbsp of the Parmesan cheese. Cook until the cheese has melted.
5. Combine the sauce with the spaghetti and toss to mix well. Place in the prepared baking dish. Sprinkle the remaining 1/4 cup cheddar and 1 Tbsp Parmesan cheese overtop. Bake for 8 minutes or just until topping is lightly browned. Garnish with parsley and serve immediately.
8 oz spaghetti
2 tsp vegetable oil
1 1/2 tsp crushed fresh garlic
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped mushrooms
3 Tbsp all-purpose flour
1 1/2 cups chicken stock
1 cup 2 percent evaporated milk
1 1/2 tsp Dijon mustard
2 tsp dried basil
4 oz diced cooked skinless boneless chicken breast (about 1 breast)
3/4 cup shredded light cheddar cheese
2 Tbsp grated Parmesan cheese
2 Tbsp chopped fresh parsley or basil
Nutritional Analysis per Serving
Protein 17 g
Fat 9 g
Saturated Fat 1 g
Carbohydrates 40 g
Cholesterol 29 mg
Sodium 350 mg
Prep Time: 20 minutes
Cook Time: 24 minutes
Make Ahead: Prepare up to baking stage a day in advance and refrigerate. Bring to room temperature, then bake until hot, approximately 15 minutes.