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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Pureéing ingredients in a blender may seem odd, but you'll be pleased with the result. Instead of folding chunks of cooked chicken into cooked spaghetti, arrange the sliced chicken atop the casserole, add a little more sauce, and top it with breadcrumbs and cheese. Then pop the dish into the oven long enough to brown the top. Ingredients:
2 tablespoons olive oil |
3/4 cup diced carrot |
1/3 cup diced onion |
2 tablespoons all-purpose flour |
2 cups 1% low-fat milk |
1 (16-ounce) can fat-free, less-sodium chicken broth |
2 cups sliced mushrooms |
1/4 cup dry sherry |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
remaining ingredients |
cooking spray |
6 (4-ounce) skinned, boned chicken breast halves |
6 cups hot cooked spaghetti (about 12 ounces uncooked pasta) |
1/4 cup chopped fresh parsley |
1/2 cup dry breadcrumbs |
1/3 cup grated parmesan cheese |
Directions:
1. 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.
2. Preheat oven to 350°.
3. 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.
4. 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.
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