by Angie Barrett May-2-2012
- 1 box (13oz) whole wheat spaghetti
- 2 cups diced chicken, cooked (I used white and dark meat)
- 1 cup mushrooms, sliced
- 1 teaspoon granulated garlic
- 2 tablespoons butter
- 2 oz white wine or chicken broth
- 4 oz cream cheese, softened
- 2 cups heavy whipping cream
- 4 tablespoons dijon mustard
- salt and pepper
** I am not including directions on cooking the chicken, because raw chicken scares me to death, and I may overcook my chicken sometimes haha, but for this I boiled the chicken until it was done and then crisped the skins in a skillet with some olive oil on medium heat. There is probably an easier way to do that, I just get a little freaked out over raw chicken, so I have to make sure it was 100% cooked **
Bring a large pot of water to a boil. Salt the water. Cook noodles in boiling water for about 12 minutes. Drain and set aside.
In a medium sauce pan, melt 2 tablespoons of butter over medium heat. Add mushrooms and garlic. Cook mushrooms until tender. Add in white wine.
Cook for about 5 minutes or less, just until the wine has reduced a little. Add in cream cheese and stir until melted.
To the saucepan, add the heavy whipping cream, dijon mustard, stir to combine. Season with salt and pepper. Cook on low heat for 5-7 minutes. Stirring occasionally.
Sauce will not thicken much, but should be thick enough to coat the back of a spoon. Add cooked chicken to sauce and stir.
Pour the chicken and sauce over the spaghetti or toss with the spaghetti.
Prep time: 10 minsCook time: 20 minsTotal time: 30 minsYield: 6 servings