Healthy Chicken Spaghetti (Relatively)
Happy Monday! I will be in Austin for the next 3 days and I can’t wait to show you what I eat there! But for now….
I made a healthy version of my mom’s Creamy Chicken Spaghetti Casserole and it was delicious! Well….it does include a little bit of butter… but everything is better with butter 🙂
Start by dicing up a whole onion, half a red bell pepper, & 3-4 garlic cloves. Sauté the onion, bell pepper, garlic, and 8 oz of sliced white mushrooms until the onions are transparent and the mushrooms are cooked (about 4 minutes).
Add 1/4 cup dry white wine and sprinkle with salt and pepper. Let the veggies continue to cook on medium heat for 8 minutes or until the liquid is completely evaporated.
Remove the veggies from the skillet and set aside.
Add 6 tbsp of butter to the veggie skillet. Sprinkle 1/4 cup flour over the butter, whisking to combine. Cook for 1-2 minutes. Pour in 2 cups of chicken broth and whisk to combine. Pour in 1 & 1/4 cup milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese and stir. I cooked 1 box of thin wheat spaghetti al dente and set aside.
Add the veggies, liquid, and pasta into one large bowl and stir. Pour in 1 cup of frozen peas and they will thaw in the oven. Check seasonings. Pour into a 9×13 casserole pan and bake at 350 degrees for 30 minutes.
Enjoy!!! And check my instagram for some fun Austin posts!