Name: Creamy Chicken and Mushroom Spaghetti Bake
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 12 oz whole-wheat spaghetti; 1½ lb boneless, skinless chicken breast, cut in 1-inch pieces; 1 tbsp olive oil; 8 oz white mushrooms, sliced; 1 medium onion, diced; ¾ tsp garlic powder; 4 tbsp olive oil; ⅓ cup all-purpose flour; 2½ cups low-sodium chicken broth; 1½ cups 1% milk; ½ tsp dried thyme; ¾ tsp salt; ½ tsp black pepper; 1 cup frozen peas; ½ cup shredded reduced-fat cheddar cheese (2 oz), divided; ¼ cup grated Parmesan cheese; 1 tsp olive oil, for the dish; 1 tbsp salt, for the pasta water

Ingredients

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12 oz whole-wheat spaghetti
1½ lb boneless, skinless chicken breast, cut in 1-inch pieces
1 tbsp olive oil
8 oz white mushrooms, sliced
1 medium onion, diced
¾ tsp garlic powder
4 tbsp olive oil
⅓ cup all-purpose flour
2½ cups low-sodium chicken broth
1½ cups 1% milk
½ tsp dried thyme
¾ tsp salt
½ tsp black pepper
1 cup frozen peas
½ cup shredded reduced-fat cheddar cheese (2 oz), divided
¼ cup grated Parmesan cheese
1 tsp olive oil, for the dish
1 tbsp salt, for the pasta water

Method

Nutrition

Estimated

Per about 1½ cups (1/8 of the dish) · serving size 1 of 8

Calories443

Total fat	15.9 g
Saturated fat	3.8 g
Sodium	554 mg
Total carbohydrate	43.9 g
Dietary fiber	5.4 g
Total sugars	5.7 g
Protein	33.4 g

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