Ingredients
- 12 ounces spaghetti break the noodles in half
- 3 tablespoons unsalted butter
- 6 ounces mushrooms sliced
- 1 medium onion chopped
- 4 garlic cloves minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 3/4 cup low-fat milk
- 3/4 cup low-fat sour cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- 3 cups cooked chicken breast cubed or shredded
- 1/3 cup frozen peas
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat the oven to 350°F. Bring a large pot of salted water to a boil, add the spaghetti and cook until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the mushrooms, onion, and garlic. Sauté until the onions are soft and the mushrooms are lightly browned, about 5 to 7 minutes.
- Sprinkle the flour over the vegetables and stir for about 1 minute. Gradually whisk in the chicken broth and milk, stirring constantly to avoid lumps. Bring the sauce to a simmer and let it thicken for 3 to 4 minutes. Stir in the sour cream, dried thyme, oregano, salt, and pepper.
- In a large bowl, combine the cooked spaghetti, chicken, the sautéed vegetable sauce, and frozen peas. Mix until well combined.
- Transfer the mixture into a lightly greased 9x13-inch casserole dish. Evenly sprinkle the mozzarella and Parmesan cheeses on top. Bake in the preheated oven for 25 to 30 minutes, until the cheese is melted and bubbly. Garnish with chopped fresh parsley and serve warm.
