 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
This is the dish that everyone loves. It's a hearty italian classic in my book. You'll definitely fall in love with the creamy white wine sauce lusciously poured over a bed of sliced chicken and spaghetti! Ingredients:
1 1/2 lbs. chicken breasts |
1 lb. spaghetti noodles |
1 lb. mushrooms |
1 1/2 sticks of butter (salted) |
6 cups of chicken stock |
8 tbsp. wondra (or flour) |
1 cup white wine (chardonnay or sauvingnon blanc) |
6-8 tbsp. heavy whipping cream |
italian breadcrumbs |
parmasean cheese |
cracked sea salt & pepper to taste |
Directions:
1. Begin by slicing mushrooms and set aside.
2. Wash the chicken breasts well.
3. Place chicken breats and stock in large pot and boil for about 20 mins or until cooked thoroughly.
4. Start water for spaghetti (approx. 10 mins to boil).
5. Set chicken aside to cool.
6. Be sure to keep 3 cups of chicken broth for sauce (add later).
7. In large sauce pan, melt one Tbsp. of butter and saute mushrooms for about 5 mins or until tender, do not over cook; drain excess juice and set aside.
8. Boil pasta (approx. 10 mins.).
9. Preheat oven at 350 degrees.
10. On a medium heat, melt remaining butter in sauce pan.
11. Add Wondra, stir well, and bring to slight boil.
12. Quickly add chicken broth and boil until sauce begins to thicken.
13. Add wine and boil for 1-2 mins more.
14. Lower heat, add the heaving whipping cream and mushrooms; simmer on low for about 5 mins.
15. Check seasoning. feel free to add a pinch or two of parmasean to your tastes.
16. Drain pasta and place in a 13 x9 deep caserole dish; spread evenly.
17. Sprinkle parmasean over pasta.
18. Chop cooled chicken breast and place over pasta.
19. Pour sauce evenly over bed of pasta and chicken.
20. Lightly sprinkle breadcrumbs over top.
21. Bake, uncovered, at 350 degrees for about 15 mins or until bubbly.
22. Cool for 5 mins. before serving
23. Makes 4-6 servings
|
|