Ingredients
1/2 cup chopped fresh mushrooms2 teaspoons butter3 tablespoons Homemade Cream-Style Soup Mix2/3 cup water3 ounces uncooked spaghetti1/4 teaspoon coarsely ground pepper, divided1/8 teaspoon seasoned salt2 boneless skinless chicken breast halves (5 ounces each)1/2 cup half-and-half cream1/4 cup white wine or chicken broth1 tablespoon dried minced onion2 garlic cloves, minced1 teaspoon cornstarch1 teaspoon cold water
Preparation
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.
