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Chicken Spaghetti

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Chicken Spaghetti

…..or “What to do with a $4.99 rotisserie chicken”.  I’m following up last week’s Chili Corn Chip Pie with more hungry people food.  No froo-froo cuisine here today…my hangry (yes, hANGry) adolescents are not fans of froofy food.  Hearty chicken spaghetti, however?  Now we’re talking.

I made this dish last Tuesday with one of the $4.99 rotisserie chickens…what a great time saver those babies are.  This is an awesome make ahead recipe, but it comes together quickly, so you could easily make it on a weeknight after work.  Add a steamed vegetable, and voila!  Dinner is served.

CHICKEN SPAGHETTI
Serves:  4-6
Source:  adapted from epicurious.com

10 ounces mushrooms, sliced thin (about 4 cups)
1/2 medium yellow onion, minced
5 tablespoons unsalted butter
1/4 cup all-purpose flour
1 3/4 cups milk
2 cups chicken broth (Pacific Broth 4 Packs are on sale this week, 9/28/11 – 10/4/11)
1/4 cup dry white wine
10 ounces spaghetti (Creamette Pastas are on sale this week, 9/28/11 – 10/4/11)
3 cups coarsely chopped cooked chicken (Rotisserie Tuesday!)
1 cup cooked peas
2/3 cup freshly grated Parmesan
1/3 cup fine fresh bread crumbs

In a large heavy saucepan cook the mushrooms and minced onion in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.

In a large bowl combine well the spaghetti, the mushroom sauce, the chicken, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the entire dish, and dot the top with the remaining 1 tablespoon butter, cut into bits. The chicken spaghetti may be prepared up to this point 1 month in advance and kept frozen, covered. Bake in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

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Leah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."

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