IN THE KIT
10 ozchicken breast
6 ozspaghetti noodles
4 ozmixed greens
1 ozhouse dressing
1 ozgarlic/onion blend
1 ozItalian seasoning
4 ozchicken stock
4 ozheavy cream
1 ozcream cheese
8 ozmozza/cheddar blend
Salt & pepper
3 tbsp of butter
Kitchen Items Needed
Medium size oven proof baking dish (9x13 is ideal)
Medium pot with water
Preheat oven to 350°F & move the rack to the top third of the oven;
Cut chicken into bite size pieces, season with salt, pepper, ½ Italian seasoning, place in bowl;
Bring pot of water to boil with a pinch of salt;
Wash & thinly slice mushrooms;
Remove leaves from stems, roughly chop parsley.
Add pasta to boiling water, cook for 5-7 minutes; it should still be slightly undercooked. Drain, set aside.
Add in the chicken & cook for 5-6 minutes or until it's almost cooked through (don't overcook). Transfer the chicken to a plate (don't worry if there's some onions/garlic left in the pot).
Add the rest of onion/garlic blend, 2 tablespoons of butter, other half of Italian seasoning & mushrooms to the pot. Cook for about 5 minutes or until the mushrooms have released their water & it's mostly cooked off.
Increase the heat to high, add in stock, cream, cream cheese. Cook for 5 minutes, stirring nearly constantly to help the cream cheese melt in. Turn off the heat, add chicken & pasta to the pot, give it a good stir.
Transfer to a baking dish, arrange it in an even layer. Sprinkle the top with cheese blend.
Bake, uncovered, for 30 minutes & then broil for a few minutes until the top has browned a bit (watch it carefully). Let it sit for about 5 minutes once you take it out of the oven.
Add greens & dressing to a bowl, toss well.
Cut the pasta like you would lasagna. Serve with side salad.