Warm, comforting, healthy pasta?! Yes, it is possible. And it's possible in 30 minutes. This traditional pasta dish gets its health kick thanks to a variety of fresh veggies and swapping white flour pasta for whole grain.
8 ounces whole grain thin spaghetti
1 1/2 teaspoons canola oil
1/2 cup chopped yellow onion
1/2 cup chopped celery
8 ounces sliced fresh cremini mushrooms (about 2 cups)
1 tablespoon sherry
1 tablespoon unsalted butter
1 1/2 tablespoons all-purpose flour
1 cup unsalted chicken broth
3 ounces Parmesan cheese, grated (about 3/4 cup), divided
3 ounces cream cheese (about 6 Tbsp.)
3/4 teaspoon kosher salt 2 cups shredded rotisserie chicken breast (about 10 oz.)
1/2 cup panko breadcrumbs
Chopped fresh flat-leaf parsley
Bring a large pot of water to boil over high. Add pasta; reduce heat to medium-low, and cook until noodles are al dente, 8 to 9 minutes. Meanwhile, heat oil in a 5- to 6-quart Dutch oven or large stockpot over medium-high. Add onion and celery; cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms; cook, stirring occasionally, until liquid has evaporated, 7 to 8 minutes. Reduce heat to medium. Drain pasta, reserving 1/4 cup cooking liquid; set aside. Stir sherry into mushroom mixture, gently scraping to loosen browned bits; stir in butter until melted. Add flour; cook, stirring constantly, until smooth, 1 to 2 minutes. Add broth and reserved cooking liquid; cook, stirring, until liquid begins to thicken, about 3 minutes. Stir in 1/2 cup Parmesan, cream cheese, and salt; cook, stirring constantly, until smooth, about 2 minutes. Remove from heat. Add chicken and cooked pasta; stir to coat. Preheat broiler to high. Transfer pasta mixture to a deep 3-quart baking dish. Top with panko and remaining 1/4 cup Parmesan. Broil until top is golden, 2 to 3 minutes. Remove from oven; garnish with parsley and enjoy!