Monday, January 30, 2012
Prep Time: 35 min Cook Time: 1 hr 0 min
Makes 3 8x8 pans
1 pound white mushrooms, sliced
, finely chopped
4 cloves garlic, minced
3 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
1/2 cup (1 stick)
1/2 cup all-purpose flour
4 cups cubed, cooked chicken (4 large breasts, ¾ lb)
2 teaspoon salt
teaspoon freshly ground black pepper
3 cups chicken broth
3 cups milk, half and half, or heavy cream
¼ teaspoon ground nutmeg
16 oz spaghetti, cooked al dente
cups grated Parmesan
Preheat the oven to 400 degrees F. Grease 3 8x8 baking pans or use foil.
Add olive oil to large sauté pan and sauté mushrooms over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes.
Add the onion, garlic, and thyme, and sauté until the onion is translucent, about 8 minutes. Transfer the mushroom and onion mixture to a bowl.
Melt butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes.
Whisk in the broth, dairy, nutmeg, salt, and pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Mix cubed chicken and mushroom/onions into the sauce.
Add the spaghetti.
Toss until the sauce coats the pasta and the mixture is well blended.
Spread pasta mixture into 3 8x8 pans (make sure top is reasonably smooth with spatula/spoon) and top evenly with grated Parmesan.
Bake 1 pan at 400 degrees for 25-30 minutes (if warm) or 35-45 minutes (if refrigerated) until cheese is brown and sauce is bubbly.
Freeze other 2 pans and thaw in refrigerator 1 day before cooking.
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