The traditional Italian baked pasta, with chicken, cheese, sherry and nutmeg.
35 minPrep: 5 minCook: 30 min
Serves: 8Save Share
Ingredients (12)
4 T Unsalted Butter
8 oz Mushrooms
⅓ cup All Purpose Flour
14 oz Low Sodium Chicken Broth
1⅓ cup Half and Half
3 T Dry Sherry(optional)
½ tsp Kosher Salt
¼ tsp Freshly Ground Black Pepper
¼ tsp Freshly Grated Nutmeg
1 lb Boneless Skinless Chicken Breast
½ lb Dried Spaghetti
½ cup Grated Parmesan Cheese
Directions
Preheat oven to 425F.
Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms; saute 4 minutes or until browned. Sprinkle with flour and toss to combine. Add broth and half-and-half; cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly. Stir in sherry (if using), salt, pepper and nutmeg. Remove from heat and stir in chicken.
Combine spaghetti and chicken mixture; toss gently and spoon into a 13 x 9-inch baking dish or shallow 3-quart baking dish; sprinkle with cheese. Bake 20 minutes or until golden brown and bubbly.