This easy, delicious creamy mushroom spaghetti recipe is made of sautéed mushrooms and pasta in a garlic Béchamel sauce that is a perfect healthy dinner for you and your family! This creamy mushroom spaghetti has definitely got you covered! This dish uses simple ingredients like chicken breast, mushrooms, garlic, onion, Béchamel sauce, dry herbs, and a bit of salt & pepper. I did not used cheese because cheese is high in saturated fat and calories, so eating too much can pose health problems in addition to weight gain. But you can add cheese to this recipe when adding the mushroom. Serve this delicious recipe as a full meal Creamy mushroom- chicken spaghetti. (for three dishes)
Serve this delicious recipe as a full meal
Creamy mushroom- chicken spaghetti. (for three dishes)
Ingredients:
½ chicken breast
½ medium onion
4 garlic cloves
8 Oz. White mushroom
3-4 tbsps. Grape seed oil or any kind
2 ½ tbsps. Flour
2 tsps. Salt
1 tsp. Dry rosemary
1 tsp. Dry thyme
1 tsp. Dry parsley
1 ½- 2 cup(s) 2% milk
8 oz. Spaghetti
2-3 tbsps. Butter
Salt and pepper
Direction
1- Dice half of a small onion
2- Mince 4 medium garlic cloves
3- Slice and dice half of chicken breast ( about half inch)
4- Clean 8 oz. white mushroom, remove stem, and then slice them. Did you know mushrooms behave like a sponge and absorbs water?
5- Add 2 tbsps. Of vegetable oil or the same amount butter.
6- On medium heat, slightly sauté diced onions for about 3 minutes ( do not over fry )
7- Add minced garlics, sauté for 2 minutes until softened
8- Add diced chicken fry for 3-3 ½ minutes in medium to high heat until chicken color change
9- Add the mushrooms and sauté for a minutes in the same heat
10- Add 2 ½ tbsp. of flour mixed with 1 tsp. dry rosemary, 1 tsp. thyme, 1 tsp. parsley ( use fresh if you like)
11- Add 1 tbsp. butter. Stir fry for a minute to cook out the flour taste. adding butter is absoulutely crucial for Béchamel sauce.
12- Mix all together
13- Slowly add 1 ½- 2 cups of 2% milk, combine all ingredients together to incorporate. Flour provides structure to baked goods via starch and protein contained within Starch is responsible for absorbing moisture during baking and providing structure to final product Flours are tested for absorption because different flours absorb different amounts of water or milk. The absorption ability of a flour is usually between 55% and 65%.so the amount of milk depend on flour.
14- Let mixture simmer until thickened. Season with salt and pepper if needed.
15- Add water in a large pan, seasoned with one tbsp. of salt, absolutely crucial and bring up to the boil. Add spaghetti into the pan, as they hits the water it melts and then stir to keep the spaghetti from sticking. Using fork or spaghetti fork and push them into the water.
16- Test it. Lift a little, it should be firm and not crunchy which is also known as “al dente”. Usually when spaghetti come to the top, is the best time for drain.
17- Pour into colander, drain the spaghetti, and wash with five cups of lukewarm water.
18- In the p
an, add two tbsps. Of butter, salt and pepper, then add spaghetti, mix and cover for about two minutes on the low- heat.
Enjoy
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