Yield: Serves 8 (serving size: about 1 1/2 cups)
Total: 1 Hour
Ingredients:
1 cup water
Total: 1 Hour
Ingredients:
1 cup water
8 ounces cremini mushrooms, sliced
8 ounces uncooked spaghetti
2 tablespoons extra-virgin olive oil, divided
3 (6-ounce) skinless, boneless chicken breast halves, cut into bite-sized pieces
2 tablespoons extra-virgin olive oil, divided
3 (6-ounce) skinless, boneless chicken breast halves, cut into bite-sized pieces
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons butter
2 teaspoons minced fresh garlic
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 fat-free 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 peas, thawed
1/3 cup finely chopped fresh chives
1/4 cup bread crumbs
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 peas, thawed
1/3 cup finely chopped fresh chives
1/4 cup bread crumbs
Preparation:
1. Combine water and mushrooms in a small saucepan. Bring to a boil, cover, and remove from heat. Let stand 10 minutes. Drain in a colander over a bowl, reserving 1/2 cup soaking liquid.
1. Combine water and mushrooms in a small saucepan. Bring to a boil, cover, and remove from heat. Let stand 10 minutes. Drain in a colander over a bowl, reserving 1/2 cup soaking liquid.
2. Cook pasta in boiling water in a large saucepan until almost al dente; drain. Rinse pasta with cold water, and drain.
3. Heat the large saucepan over medium-high heat. Add 1 tablespoon oil, chicken, salt, and pepper; sauté until thoroughly cooked and brown. Remove chicken. Melt butter in pan. Add mushrooms and garlic; sauté 3 minutes, stirring frequently. Add flour; sauté 1 minute, stirring constantly.
4. Combine reserved mushroom liquid, 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 pasta, chicken, peas, and chives; toss.
5. Arrange rack in middle of oven. Preheat broiler to HIGH.
3. Heat the large saucepan over medium-high heat. Add 1 tablespoon oil, chicken, salt, and pepper; sauté until thoroughly cooked and brown. Remove chicken. Melt butter in pan. Add mushrooms and garlic; sauté 3 minutes, stirring frequently. Add flour; sauté 1 minute, stirring constantly.
4. Combine reserved mushroom liquid, 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 pasta, chicken, peas, and chives; toss.
5. Arrange rack in middle of oven. Preheat broiler to HIGH.
6. Scrape pasta mixture into a broiler-safe 13 x 9-inch ceramic baking dish coated with cooking spray. Sprinkle crumbs over pasta mixture. Place dish on middle rack in oven; broil 6 minutes or until golden.
Nutritional Information:
Nutritional Information:
Calories: 413
Fat: 16.4g
Saturated fat: 7.9g
Monounsaturated fat: 5g
Polyunsaturated fat: 1.2g
Protein: 29g
Carbohydrate: 36g
Fiber: 3.1g
Cholesterol: 75mg
Iron: 2.8mg
Sodium: 583mg
Calcium: 228mg
Fat: 16.4g
Saturated fat: 7.9g
Monounsaturated fat: 5g
Polyunsaturated fat: 1.2g
Protein: 29g
Carbohydrate: 36g
Fiber: 3.1g
Cholesterol: 75mg
Iron: 2.8mg
Sodium: 583mg
Calcium: 228mg
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