This is no dainty dish. The Hodgson Mill Whole Wheat Spaghetti with Milled Flax Seed, cooked al dente, is a delicious, wholesome complement to the tender chicken, the mushrooms, fragrant from their simmering in sherry, and the light and creamy sauce, all spiked with bright, snappy green parsley.
- 1 box Hodgson Mill Whole Wheat Spaghetti, 16 oz
- 2 Tbsp olive oil
- 3 breasts chicken, boneless, sliced
- 2 Tbsp shallots, diced
- 8 oz mushrooms, sliced (baby bella, cremini, or button)
- 1/2 cup sherry wine
- 1/2 cup half & half
- 1 1/2 tsp Hodgson Mill Pure Cornstarch, stir ito 1/4 cup cold water
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp parsley, fresh, minced (1/2 tsp dried)
In a large pot, start water boiling for pasta according to instructions on package (*see note and cooking directions below).
Bring olive oil to medium heat in a large, non-stick skillet. A drop of water should sizzle slightly in the pan when the oil is ready; you may also see tiny bubbles form at edges of oil. Add chicken slices and shallots when heated and sauté, stirring occasionally until chicken is cooked on the outside (about 7 minutes). Stir in sliced mushrooms and sherry, cook approximately 5 minutes, stirring constantly, until liquid is reduced by one-third. (It may be difficult to measure the liquid, but 5 minutes timing worked for my dish.)
Stir in half-and-half and simmer, stirring occasionally for 3-4 minutes. The sauce will reduce slightly. (*Note: This is a good time to start the spaghetti in the boiling water.) Remove the chicken from the heat and add the cornstarch/water mixture. Then return to medium-low heat, simmering 1 minute until sauce thickens. Season with salt and pepper.
To serve, ladle chicken and sauce over spaghetti, and toss lightly. Garnish with minced fresh or a little dried parsley.
Cooking directions for spaghetti:
Boil 4 quarts of water. Salt to taste (optional). Add contents of package to boiling water; stirring vigorously until water boils again (approximately 30 seconds). Cook 6-7 minutes or longer until desired tenderness. DO NOT OVERCOOK. Drain (do not rinse.)
Mix pasta and chicken-mushroom and sauce in sealed containers for keeping in fridge, and reheat leftovers (if you have any) in microwave or on low heat stovetop.
Makes six servings.
Print this Recipe