Directions:
- To prepare the sauce, heat oil in a medium saucepan over medium heat. Add carrot and onion; saute 10 minutes or until soft. Add flour; cook 1 minute. Combine carrot mixture, milk, and broth in blender; process until smooth. Return mixture to pan, and add mushrooms, sherry, salt, and pepper. Cook until reduced to 3 1/2 cups (about 30 minutes), stirring occasionally.
- Preheat oven to 350°.
- Place a large nonstick skillet coated with cooking spray over medium-high heat. Add the chicken; cook 5 minutes on each side or until done. Cut chicken into thin slices; keep warm.
- Combine 2 cups sauce, the spaghetti, and chopped parsley in a large bowl. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Arrange chicken on top of spaghetti mixture; spoon remaining sauce over chicken. Sprinkle with breadcrumbs and cheese. Bake at 350° for 15 minutes or until top is lightly browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 317.63 Kcal (1330 kJ) | ||
| Calories from fat | 75.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.42g | 13% | |
|---|---|---|---|
| Cholesterol | 18.87mg | 6% | |
| Sodium | 311.99mg | 13% | |
| Potassium | 268.51mg | 6% | |
| Total Carbs | 42.51g | 14% | |
| Sugars | 5.74g | 23% | |
| Dietary Fiber | 3.07g | 12% | |
| Protein | 15.07g | 30% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 146.6mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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