Elegant Chicken and Mushrooms over Hodgson Mill Whole Wheat Spaghetti

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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

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