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Ingredients

• 1 cup boiling water
• 1/2 ounce dried porcini mushrooms (about 1/2 cup)
• 8 ounces uncooked spaghetti
• 2 1/4 teaspoons kosher salt, divided
• 2 tablespoons extra-virgin olive oil, divided
• 3 (6-ounce) skinless, boneless chicken breast halves, cut into bite-sized pieces
• 1/2 teaspoon black pepper
• 2 tablespoons butter
• 8 ounces cremini mushrooms, sliced
• 2 teaspoons minced fresh garlic
• 3 tablespoons all-purpose flour
• 1 1/4 cups fat-free, lower-sodium chicken broth
• 1 1/4 cups 2% reduced-fat milk
• 4 ounces processed cheese, cubed (such as Velveeta)
• 3 ounces 1/3-less-fat cream cheese
• 2 ounces Gruyère cheese, shredded (about 1/2 cup packed)
• 1 1/2 cups frozen English peas, thawed
• 1/3 cup finely chopped fresh chives
• 1 1/2 ounces French bread, torn into pieces

Description

MyRecipes Recommends That You Make This Chicken Spaghetti Recipe From Cooking Light

MyRecipes