• 1/2 cup chopped fresh mushrooms
  • 2 teaspoons butter
  • 3 tablespoons Homemade Cream-Style Soup Mix
  • 2/3 cup water
  • 3 ounces uncooked spaghetti
  • 1/4 teaspoon coarsely ground pepper, divided
  • 1/8 teaspoon seasoned salt
  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 1/2 cup half-and-half cream
  • 1/4 cup white wine or chicken broth
  • 1 tablespoon dried minced onion
  • 2 garlic cloves, minced
  • 1 teaspoon cornstarch
  • 1 teaspoon cold water


  • In a small skillet, saute mushrooms in butter until tender. In a microwave-safe bowl, whisk soup mix and water until smooth. Microwave, uncovered, on high for 2 minutes, whisking occasionally. Stir in mushrooms and set aside.
  • Cook spaghetti according to package directions. Meanwhile, sprinkle 1/8 teaspoon pepper and seasoned salt over both sides of chicken. Grill, covered, over medium heat for 5-7 minutes on each side or until juices run clear.
  • In a nonstick saucepan, combine the cream, wine or broth, onion, garlic, mushroom mixture and remaining pepper. Bring to a boil, stirring occasionally. Combine cornstarch and cold water until smooth; stir into cream sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain spaghetti; top with chicken and sauce. Yield: 2 servings.
  • source;http://www.tasteofhome.com/Recipes/Grilled-Chicken-with-Cream-Sauce

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