3 (6-ounce) skinless, boneless chicken breast halves, cut into bite-sized pieces
1/2 teaspoon black pepper
2 tablespoons butter
2 teaspoons minced fresh garlic
3 tablespoons all-purpose flour
1 1/4 cups fat-free, lower-sodium chicken broth
1 1/4 cups 2% reduced-fat milk
4 ounces processed cheese, cubed (such as Velveeta)
3 ounces 1/3-less-fat cream cheese
2 ounces Gruyère cheese, shredded (about 1/2 cup packed)
1 1/2 cups frozen English peas, thawed
1/3 cup finely chopped fresh chives
1 1/2 ounces French bread, torn into pieces
Instructions
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 tablespoon oil, chicken,
1/4 teaspoon salt, and pepper; sauté 5 minutes, turning to
brown. Remove chicken. Melt butter in pan. Add garlic; sauté 3
minutes, stirring frequently. Add flour; sauté 1 minute, stirring
constantly.
Arrange rack in middle of oven. Preheat broiler to HIGH.
Combine 1/2 cup water, 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 Gruyère. Add porcini, pasta, chicken, peas,
and chives; toss. Scrape pasta mixture into a broiler-safe 13 x
9-inch ceramic baking dish.
Place bread in a food processor; drizzle with remaining 1
tablespoon oil. Process until coarse crumbs form. Sprinkle crumbs
over pasta mixture. Place dish on middle rack in oven; broil 6
minutes or until golden.
Originally Submitted
1/7/2012
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