So a few days ago I saw a recipe on Pioneer Woman's blog for creamy chicken spaghetti.
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| This is Pioneer Woman's version |
As I was looking at it I decided to omit the black olives and to try some spinach in it! We loved it! It is probably one of my most favorite meals now!
Here's what you need:
1 whole cut up fryer chicken (I just used chicken breast chunks until it looked meaty)
1 stick plus 1/4 cup of butter
16 ounces white mushrooms, sliced
1/4 cup dry white wine
Kosher salt and pepper
1/4 cup flour
2 cups chicken broth
1-1/2 cups whole milk
1/4 cup additional wine (I left this out)
1 cup grated parmesan cheese
1 cup frozen spinach, thawed
Extra parmesan cheese
1 pound thin spaghetti
Melt 2 tablespoons of butter and add the mushrooms and white wine. Sprinkle with salt and pepper and cook the mushrooms until all of the liquid is absorbed. It took me a little bit longer than I expected. My mushrooms had a nice color to them when they were done. Put the cooked mushrooms in a bowl and set aside.
Cook your spaghetti noodles and drain them.
Add 6 tablespoons of butter to your skillet. Once the butter is melted sprinkle flour in and stir until it's combined. Cook this mixture for a minute or two and then add the broth, making sure to stir it in well. Pour in milk and wine (if you want, I just added a little extra broth and milk instead) and salt and pepper to taste. Cook and bubble until thick. Turn off heat and add parmesan. Stir well.
Add the mushrooms back into your sauce. Next add your spinach and chicken and stir. Check your seasonings and add more as needed.
Pour the sauce over the noodles and toss it all together.
Pour into a 9x13 dish and sprinkle the top with a little extra parmesan cheese.
Bake at 350 for about 30-45 minutes, until hot and bubbly.
This dish froze so well! It's definitely one you can make ahead and cook when you're ready! Both of my kids ate it without even noticing that it had spinach. I'm sure that you can have so many substitutions with this dish. If you're not a mushroom eater, leave them out. I might try it with some squash or zucchini this summer!
Derek and I decided to name it spinchetti to give it a fun name! ha. We're just cool like that!
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