Creamy Spaghetti Chicken

Tip of the day.  The alcohol in white wine cooks out so this will not make you drunk.  Drinking the rest of the bottle, may...  When picking a wine, make sure it's one that you'd enjoy drinking otherwise you won't enjoy the pasta.  I used Smoking Loon Sauvingnon Blanc and it was amazing.


Ingredients

3 boneless skinless chicken breasts
1 stick Butter
8 oz, White Mushrooms, Sliced
¼ cups Dry White Wine
Kosher Salt And Pepper
¼ cups Flour
2 cups Chicken Broth
3/4 cup heavy cream
½ cup Milk
¼ cups (additional) Dry White Wine
1 cup Freshly Grated Parmesan Cheese
1 cup Whole Black Olives, Chopped
1 teaspoon Kosher Salt, Or To Taste
Freshly Ground Black Pepper
Extra Cheese, For Sprinkling
1 pound Thin Spaghetti

Preparation Instructions
Place chicken in a pot of water and boil on medium-low heat for 15 to 20 minutes. Remove chicken from pot and allow to cool slightly.

Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/4 cup white wine, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet. Set aside.

Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. Drain when al dente. Shred chicken until you have 3 cups of shredded chicken.

Return large skillet to medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth and whisk to combine. Pour in cream, milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.

Add mushrooms, chicken, and chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.

Turn into a 9 x 13 casserole pan. Bake at 350 degrees or until golden brown and bubbly.

Thanks for the base recipe PW!