Quarantine has certainly brought out the foodie in me. Lately I have had such an interest in trying new recipes and trying to put wholesome fruits, veggies, and nutrients into as many meals as I can think of for my family. This week I made Joanna Gaines’ Chicken Spaghetti from her first cookbook “Magnolia Table” and let me tell you, it was simply amazing. It will definitely be on my list to make again and again! This was such an inexpensive meal to make with most of the ingredients already lying around our kitchen.
Ingredients:
- Vegetable oil spray
- Kosher salt
- 1 pound spaghetti
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup diced (1/4-inch) white onion
- 1 tablespoon minced garlic
- 1 red bell pepper, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 cup trimmed and sliced (1/2-inch) baby bella mushrooms (from 3 ounces untrimmed)
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup store-bought chicken broth or Homemade Chicken Broth (another recipe offered in her cookbook)
- one 8-ounce block cream cheese, cut into pieces
- 2 cups grated white Cheddar cheese (about 4 ounces)
- 2 ounces processed cheese, such as Velvet, cut into 1-inch pieces
- 1 teaspoon freshly ground black pepper
- 2 cups shredded meat from store-bought rotisserie chicken or poached Chicken Breast (another recipe offered in her cookbook)
- 2 tablespoons minced fresh parsley, for garnish
The prep in the book suggests a time of 15 minutes, but my prep took around 25 (I’m a slow chopper, so keep that in mind if that is you as well). The remainder of the recipe is pretty quick once the veggies are chopped and are in the pan sautéing.
- Preheat the oven to 350F. Spray a 9 x 13-inch baking pan with vegetable oil.
- Bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente according to the package directions. Drain Thoroughly. (Like I mentioned previously, I would push this to step 3 or at least have the pepper, onion and garlic already chopped before cooking the noodles).
- Meanwhile, in a deep Skillet, melt the butter over a medium heat. Add the onion, garlic, and bell peppers (add the entire chopped bell peppers) and sauté until tender, about 6 minutes. Add the mushrooms and cook for 2 minutes. (I used canned mushroom pieces and stems and drained to save time).
- Stir in the cream, milk, broth, cream cheese, 1 cup of the Cheddar, the Velvetta, 1 teaspoon salt (or to taste), and the pepper. Cook, stirring often, until the cheese is melted and the sauce is creamy. Add the chicken and spaghetti and toss to coat. (I used chicken breast that I cooked in my Crock-Pot and shredded).
- Transfer to the prepared baking pan. (If desired, use tongs to transfer the spaghetti and swirl each new addition to make little nests, as shown). Top with the remaining 1 cup Cheddar.
- Spray one side of a large piece of foil with oil and cover the dish tightly with it. Bake for 20 minutes. Remove the foil and bake until lightly browned, 5 to 10 minutes. (Or, if desired, place under a broiler set to high for 5 to 8 minutes to brown; watch so that is doesn’t burn).
- Sprinkle with the parsley and serve.
- Store leftovers in a covered container in the refrigerator for up to 3 days.
Makes 6 to 8 servings