CHICKEN MUSHROOM SPAGHETTI IN WHITE SAUCE RECIPE BY TASTY
Here's what you need: spaghetti, mushroom, chicken breast, salt, fresh parsley, garlic powder, pepper, oil, onion, refined flour, butter, milk, grated cheese, breadcrumb
Provided by Anushua Bag
Yield 2 servings
Number Of Ingredients 14
Steps:
- Heat oil in a frying pan. Add onion and saute until translucent and fragrant. Add cooked chicken and cook until tender.
- Add 2 tbsp butter, then add flour and stir thoroughly, then add milk. Continue stirring over low heat until the mixture thickens.
- Add garlic, salt, pepper, and parsley. Then add mushrooms and continue to cook.
- Add the spaghetti and mix well.
- Transfer to a baking dish and top with grated cheese and a layer of breadcrumbs. Add remaining butter on top.
- Bake for 2-5 minutes until the top is slightly browned and cheese is melted. Enjoy!
Nutrition Facts : Calories 1977 calories, Carbohydrate 271 grams, Fat 61 grams, Fiber 12 grams, Protein 81 grams, Sugar 25 grams
CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE
It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.
Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
WHITE CHICKEN MUSHROOM SPAGHETTI
When I help out with fundraisers for some of my kids sporting events, I always make a huge pot of spaghetti, but some people don't like red meat so I make a batch of this chicken spaghetti and it goes so fast it's gone in minutes! My kids hate mushrooms, so I cut up the 'shrooms real small to avoid their complaints, but I think they really make this recipe great - feel free to cut the mushrooms up large or small as you like. :) This recipe reminds me of Stroganov but it's the chicken version.
Provided by SpchTeachCooks
Categories Chicken Breast
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a casserole dish.
- First slice or chop your mushrooms and onions, melt butter in saute or fry pan; add mushrooms and onion, get them cooking for a few minutes, uncovered, until they give up some of their juices, then add garlic, lemon juice, wine and let cook down a bit till barely moist and most juices evaporated. This will deepen their flavor.
- Remove veggies from pan and set them aside in a big mixing bowl.
- Add oil to the same pan, and throw in chicken, brown both sides; this should take about 5-10 minutes depending on your stove and the size of the pieces.
- Throw browned chicken pieces on top of mushrooms and onions in the big mixing bowl; add a can of cream of mushroom soup (you can sub with cream of chicken if you like); add sour cream on top.
- In the meantime, you will want to have boiled noodles per package instructions, and drain them (save 1/2-1 cup pasta water).
- Add noodles and 1/4 cup parmesan on top of everything else in the mixing bowl and gently mix it all together. If it is really thick, add a little of the pasta water to thin just a bit.
- After mixing it all, put it in a buttered casserole dish (I usually use just a 9x12 rectangle),sprinkle 1/4 cup more of parmesan on top of it all, and cover tightly with alum. foil. Bake it in the oven covered for about 35-45 minutes depending on how thick your chicken slices were and the shape of your dish (deeper dishes need time).
- Tear foil off for last 5-10 minutes to crisp up the top. Once out of oven, let it cool a few minutes before cutting it into serving portions.
Nutrition Facts : Calories 373.6, Fat 16.4, SaturatedFat 7.1, Cholesterol 71.3, Sodium 419.9, Carbohydrate 26.8, Fiber 1.2, Sugar 1.7, Protein 28.2
CHICKEN MUSHROOM SPAGHETTI
This quick and tasty one-pot Chicken Mushroom Spaghetti makes a filling and elegant dinner in just 30 minutes!
Provided by Tania Sheff
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and cook the pasta according to the package instructions. Drain, rinse with cold water, and set aside. Meanwhile, sprinkle the chicken with Old Bay Seasoning and fry it in olive oil, on medium heat, for 4-5 minutes on each side, until just cooked-through.
- Remove the chicken from the pan and set aside. To the same pan, add the butter and onion, and cook for 5 minutes, until the onion softens and starts to turn a golden color.
- Add mushrooms and a little salt, and cook for another 5 minutes. After that, add the wine and simmer until it is reduced by half, about 4-5 minutes.
- Add the mascarpone and the reserved chicken, stir, and keep cooking for another 1-2 minutes, until the cheese has melted and heated through. Taste the sauce, and add more salt, if necessary.
- Add the spaghetti and basil, and mix everything well. Serve immediately. Sprinkle some Parmesan cheese on top, if desired.
Nutrition Facts : Calories 686 kcal, Carbohydrate 23 g, Protein 40 g, Fat 41 g, SaturatedFat 18 g, Cholesterol 170 mg, Sodium 760 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
PASTA WITH CHICKEN AND MUSHROOMS
Because bowtie pasta (farfalle) holds the creamy sauce well, they are ideal for this hearty dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/4 cup pasta water; drain pasta, and return to pot.
- Meanwhile, season chicken generously with salt and pepper. In a large skillet, melt butter over medium-high heat. Add chicken; cook, turning once, until cooked through, about 5 minutes. Transfer to a plate.
- Add mushrooms to pan; season with salt and pepper. Cover; cook over medium heat until mushrooms release their liquid, about 5 minutes. Uncover; cook, stirring, until liquid has evaporated, 3 to 5 minutes more. Add wine; cook, stirring, until evaporated, 2 to 3 minutes.
- Reduce heat to low. Add cream and chicken; stir to coat. Transfer to pot with pasta; add parsley and pasta water (if desired). Toss to combine. Season again with salt and pepper; serve immediately.
MUSHROOM PASTA SAUCE
When Louise Graybiel is out of spaghetti sauce and doesn't have time to make it from scratch, she relies on this easy recipe that makes the most of canned items. "It has a sweet taste that kids enjoy," says the Toronto, Ontario cook.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield about 7 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat. Simmer, uncovered, for 15 minutes; cool. Transfer to freezer bags or containers. Freeze for up to 3 months. , To use frozen sauce: Thaw in the refrigerator overnight. Heat and serve.
Nutrition Facts : Calories 249 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2266mg sodium, Carbohydrate 55g carbohydrate (31g sugars, Fiber 7g fiber), Protein 7g protein.
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