Chicken And Wild Mushroom Recipe
Ingredients
| Spaghetti | 1⁄2 Pound | |
| Butter | 3 Tablespoon | |
| Onion | 1 | |
| Celery rib | 1 Large | |
| Wild mushrooms | 6 Ounce | |
| Flour | 3 Tablespoon | |
| Chicken broth | 2 Cup (32 tbs) | |
| Half and half/Light cream | 1⁄2 Cup (8 tbs) | |
| Dried thyme | 1 Teaspoon | |
| Cooked chicken pieces | 2 1⁄2 Cup (40 tbs) | |
| Frozen green peas | 10 Ounce | |
| Coarsely chopped jarred roasted red peppers | 1⁄3 Cup (5.33 tbs) | |
| Salt | To Taste | |
| Freshly ground pepper | To Taste | |
| Dry bread crumbs | 3 Tablespoon | |
| Salt | To Taste | |
| Freshly ground pepper | To Taste |
Nutrition Facts
Serving size
Calories 551 Calories from Fat 182
% Daily Value*
Total Fat 20 g31.5%
Saturated Fat 9.3 g46.5%
Trans Fat 0 g
Cholesterol 89.7 mg29.9%
Sodium 721 mg30%
Total Carbohydrates 63 g20.9%
Dietary Fiber 4.9 g19.6%
Sugars 6.2 g
Protein 30 g60.5%
Vitamin A 29.4% Vitamin C 49.1%
Calcium 14.9% Iron 27.8%
*Based on a 2000 Calorie diet
Directions
2. Meanwhile, in a large frying pan, melt butter over medium heat. Add onion and celery and cook, stirring occasionally, until softened, 3 to 5 minutes. Add mushrooms and cook until tender, about 5 minutes. Sprinkle on flour and cook, stirring, 1 to 2 minutes. Stir in broth, half-and-half, and thyme. Bring to a boil, stirring, until thickened, about 2 minutes. Stir in chicken, peas, roasted peppers, and 1/4 cup of cheese. Season with salt and pepper to taste.
3. In a shallow 2 1/2- or 3-quart casserole or baking dish, toss chicken and sauce with spaghetti. Combine bread crumbs and remaining 1 tablespoon cheese. Sprinkle over casserole.
4. Cover with foil and bake 20 minutes. Uncover and bake until casserole is heated through and bread crumbs are browned, about 15 minutes. (If a crustier top is desired, run briefly under a broiler.)
Chef
