- 4
Ingredients
- 3 1/2 T olive oil
- 1 pound split, bone in chicken breasts
- 1 T fresh thyme leaves
- 1/2 t salt
- 1/4 t pepper
- 1 pound mushrooms, trimmed and quartered
- 2 cloves garlic, finely chopped
- 1 1/2 T unsalted butter
- 1 T all purpose flour
- 3/4 cup skim milk, warmed
- 3/4 cup low sodium chicken stock, warmed
- 1/4 pound whole grain spaghetti
- 1 cup frozed peas, thawed
- 2 T finely grated Parmesan (1/4 ounce)
Preparation
Step 1
1. Preheat ove to 400 degrees. Lightly grease a shallow 1 1/2 quart glass or ceramic baking dish with 1/2 T of the oil. Place chicken in the prepared baking dish. Rub with 1 T oil, sprinkle iwht thyme leaves, and 1/8 t each salt and pepper. Roast until chicken is golden brown and cooked through, about 25 minutes.
2. Meanwhile, arrange the mushrooms in a single layer in a 2 quart glass or ceramic baking dish. Add the garlic, 1/4 t salt, and the remaining 2 T oil, and toss to coat. Roast alongside chicken until mushrooms are browned, about 15 minutes.
3. Lower oven heat to 350 degrees. Set mushrooms aside. When chicken is cool enough to handle, remove skin and bones, and cut meat into 1/2 inch cubes. Reserve the baking dish.
4. Bring a large saucepan of water to a boil and cook spaghetti according to package directions. Drain in a colander.
5. While the spaghetti is cooking, melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking constatnly, until golden, about 2 minutes. Whisking constantly, add the milk,and then the borth in a slow, steady stream. Bring the sauce to a steady simmer, shisking constatnly until thickened, about 2 minutes. Season with remaining 1/8 t eash salt and pepper.
6. In a large bowl, toss together the spaghetti, peas, mushrooms, and half of the sauce. Transfer to reserved baking dish, making a well in the center. Stir together chicken meat and remaining sauce, and spoon into the well. Sprinkle all over with cheese.
7. Bake until sauce is bubbling and top is lightly browned, about 15 minutes. Serve immediately.