Ingredients
7
oz whole wheat or multigrain spaghetti, broken into thirds
1/2
cup Cascadian Farm® organic frozen shelled edamame (from 10-oz bag)
1
cup 1-inch diagonal pieces fresh asparagus
2
tablespoons butter or margarine
1
cup sliced fresh mushrooms (3 oz)
1/4
cup Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/4
teaspoon pepper
1
cup Progresso™ chicken broth (from 32-oz carton)
1
cup fat-free half-and-half
2
tablespoons dry sherry or water
2
cups cubed or shredded deli rotisserie chicken (from 2- to 3-lb chicken)
1/2
cup chopped orange, yellow or red bell pepper
1/4
cup shredded Parmesan or Asiago cheese (1 oz)
Preparation
Heat oven to 350°F. Cook spaghetti as directed on package, adding edamame and asparagus during last 3 minutes of cooking time; drain.
Meanwhile, in 2-quart saucepan, melt butter over medium heat. Cook mushrooms in butter just until tender; remove from saucepan with slotted spoon and set aside. Stir flour, salt and pepper into same saucepan. Gradually stir in broth until mixture is smooth; stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Add mushrooms, spaghetti and vegetables, sherry, chicken and bell pepper to sauce; stir until combined. Spoon into ungreased 2-quart casserole.
Bake uncovered 20 minutes. Sprinkle with cheese. Bake about 10 minutes longer or until bubbly in center.
