What
you need,
1
cup boiling water
½
oz. dried porcini mushrooms (about ½ cup)
8
oz. uncooked spaghetti
2
¼ tsp. kosher salt, divided
2
tbsp. olive oil, divided
3
boneless, skinless chicken breasts, cut into bite sized pieces
½
tsp. pepper
2
tbsp. butter
8
oz. cremini mushrooms, sliced
2
tsp. fresh garlic, minced
3
tbsp. all-purpose flour
1
¼ cups low sodium chicken broth
1
¼ cups 1% milk
4
oz. Velveeta cheese
3
oz. cream cheese (low fat is ok)
2
oz. Gruyere cheese, shredded
1
½ cups frozen peas
1/3
cup chopped fresh chives
½
cup panko bread crumbs
In
a small bowl pour the boiling water over the dried porcini mushrooms, let it
stand for 20 minutes.
Drain
in a colander over a bowl, reserving ½ cup of the soaking liquid.
Chop
the re hydrated porchini.
Cook
the pasta in a large pot of boiling water according to package directions.
Drain and rinse under cold water, set aside.
In
a large sauté pan over medium high heat add 1 tablespoon of oil. Add in the
chicken, ¼ teaspoon salt and pepper. Sauté for 5-7 minutes, turning to brown.
Remove the chicken from the pan and set aside.
Melt
butter in the pan; add the sliced cremini mushrooms and garlic, sauté for 3
minutes stirring frequently until the mushrooms are softened.
Add
in the flour and sauté for 1 minute, stirring constantly.
Arrange
a rack in the middle of the oven and preheat the broiler to high.
Combine
the porcini liquid, broth and milk. Gradually whisk in the liquid to the pan,
stirring constantly. Bring to a boil. Reduce heat and cook for 1 minute until
just starting to thicken. Stir in processed cheese and cream cheese. Stir until
smooth.
Stir
in the Gruyere cheese. Add the porcini, pasta, chicken, peas and chives.
Toss
to coat.
Scrap
the pasta mixture into a broiler safe 9x13 inch baking dish.
Stir
the remaining 1 tablespoon of oil into the panko crumbs and sprinkle over the
top of the pasta.
Place
dish on the middle rack of the oven and broil for 5-6 minutes until golden.
Jen of My Tiny Oven
