With Thanksgiving just around the corner, this is a good recipe for leftover turkey. I made this version with boneless skinless chicken breasts. Most recipes have mushrooms as part of the ingredients, but my daughter is not a big fan of them so I omitted them and added carrots and peas instead.
Ingredients
2 boneless skinless chicken breasts, cut into 3/4 inch pieces
2 tbs soy sauce (low sodium or regular)
5 ounces of spaghetti, broken in half
1 tbs unsalted butter
1 onion chopped fine
1 tbs all purpose flour
2 tbs dry sherry
1 cup unsalted chicken stock or broth
3 ounces cream cheese (regular or 1/3 less fat) softened
1 cup Parmesan cheese
1 cup frozen peas and carrots
1 cup panko bread crumbs (toasted)
salt and pepper
Combine chicken and soy sauce in a Ziploc bag or covered bowl to marinate for 30 min to an 1 hour in the fridge.
Preheat oven to 400 degrees.
Bring 2 quarts water to a boil in a large pot. Add pasta and 1.5 tsp of salt. Cook, stirring often until pasta is al dente (for Barilla it's 11 min). Reserve 1 cup of the cooking water and drain the remaining pasta.
In a 12 inch skillet, melt butter over medium heat and add onions and 1/2 tsp salt and 1/2 tsp pepper and cook until browned. Stir in flour and cook until golden.
Whisk in broth, sherry, and reserved pasta water. Gently scrape the bottom of the pan to get all the browned bits. Whisk in cream cheese and 1/4 cup Parmesan cheese. Simmer until lightly thickened.
Stir in marinated chicken, peas and carrots. Simmer for 1 to 2 minutes( chicken will not be fully cooked).
In a casserole dish or 8 x 8 baking dish, combine mixture and pasta. Toss toasted panko and remaining Parmesan and sprinkle over top. Bake until hot about 12-14 minutes. Let cool slightly before serving.
Ingredients
2 boneless skinless chicken breasts, cut into 3/4 inch pieces
2 tbs soy sauce (low sodium or regular)
5 ounces of spaghetti, broken in half
1 tbs unsalted butter
1 onion chopped fine
1 tbs all purpose flour
2 tbs dry sherry
1 cup unsalted chicken stock or broth
3 ounces cream cheese (regular or 1/3 less fat) softened
1 cup Parmesan cheese
1 cup frozen peas and carrots
1 cup panko bread crumbs (toasted)
salt and pepper
Combine chicken and soy sauce in a Ziploc bag or covered bowl to marinate for 30 min to an 1 hour in the fridge.
Bring 2 quarts water to a boil in a large pot. Add pasta and 1.5 tsp of salt. Cook, stirring often until pasta is al dente (for Barilla it's 11 min). Reserve 1 cup of the cooking water and drain the remaining pasta.
In a 12 inch skillet, melt butter over medium heat and add onions and 1/2 tsp salt and 1/2 tsp pepper and cook until browned. Stir in flour and cook until golden.
Whisk in broth, sherry, and reserved pasta water. Gently scrape the bottom of the pan to get all the browned bits. Whisk in cream cheese and 1/4 cup Parmesan cheese. Simmer until lightly thickened.
Stir in marinated chicken, peas and carrots. Simmer for 1 to 2 minutes( chicken will not be fully cooked).
In a casserole dish or 8 x 8 baking dish, combine mixture and pasta. Toss toasted panko and remaining Parmesan and sprinkle over top. Bake until hot about 12-14 minutes. Let cool slightly before serving. 