- 1 cup water
- 2 tsp instant chicken bouillon granules
- 6 bone-in chicken breast halves, skinned
- 6 ounces spaghetti, broken in half
- 1-1/2 cups sliced mushrooms
- 1/2 cup coarsely chopped green pepper
- 1-2/3 cups milk
- 3 tbsp cornstarch
- 1/8 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 3 tbsp dry sherry or white wine
- 2 tbsp sliced almonds, toasted
In a large skillet, combine water and bouillon. Bring water to boiling. Add chicken. Return to boiling; reduce heat, cover, and simmer 20-25 minutes or until chicken is cooked through. Remove chicken and set it aside to cool. Remove meat from bones, then discard bones. But chicken into bite-sized pieces; set aside.
Meanwhile, cook spaghetti according to package directions; drain and rinse.
Preheat the oven to 400 degrees. Spray a 12″ x 7-1/2″ x 2″ baking dish with no-stick spray. Set aside.
Skim fat from cooking liquid. Strain liquid, reserving 1 cup. In the same skillet, combine the reserved liquid, mushrooms, and green pepper. Bring to boiling; reduce heat, cover, and simmer about 5 minutes or until mushrooms are tender. Combine milk, cornstarch, and pepper; add to skillet. Cook and stir until thickened and bubbly, then cook and stir 2 more minutes. Stir in half of the cheese and the sherry. Fold in the chicken and spaghetti.
Place mixture in the baking dish. Sprinkle with remaining cheese and almonds. Bake for 10-15 minutes or until heated through.
6 servings