Baked Chicken Spaghetti
Recipe by Terry Henderson
Serving Size: 6
12 ounces spaghetti
1 tablespoon vegetable oil
1 1/2 pounds chicken breast
1 red onion
1 1/2 cups chicken broth
10 ounces soy milk
1 1/2 tablespoons cornstarch
1 cup peas
1 1/2 cups mushroom
1 tablespoon lemon juice
2 tablespoons bread crumbs
Prepare pasta according to the directions on the package. Heat oven to 375 degrees.Heat the oil in skillet and add chicken and onion, cook until brown, add broth and reduce heat. In a small bowl, mix cornstarch and soy milk. Stir into pan with chicken and simmer for 2 minutes. Pour contents into large bowl add cooked pasta, breadcrumbs, peas, mushrooms, lemon juice and salt and pepper to taste. Toss well and pour into 11x9 oven dish. Bake until edges are bubbling and brown (approx 15 mins). Heat this dish in the oven, pre-heated to 350 degrees, for 15 minutes or until bubbling, check often. |