Ingredients – Pasta

• 1 pound of spaghetti

Ingredients – Meat

• 1 pound boneless/skinless chicken thighs- diced
• 2 tablespoons butter

Ingredients – Creamy Sauce

• 4 tablespoons butter
• 1 pound mushrooms-sliced
• 2 garlic cloves minced
• 1 onion diced
• 4 tablespoons flour
• 2 cups milk
• 1 cup cream
• 2 cups chicken stock
• 1 tsp salt
• ½ tsp black pepper
• 2 cups shredded cheddar

Instructions

1. Melt 2 tablespoons of butter in a dutch oven over high heat
2. Add chicken, sprinkle with salt and pepper and cook 1 minute until golden and then remove to a plate
3. Preheat oven to 325 degrees
4. Melt 4 tablespoons of butter over high heat in the same dutch oven
5. Add sliced mushrooms and cook for 4 minutes
6. Add onion and garlic and cook another 3 minutes until mushrooms are golden. Add a pinch of salt and pepper halfway through
7. Turn heat down to medium and add flour, and stir for 30 seconds-1minute
8. Add milk and stir until thickens
9. Add chicken stock, cream and more salt and pepper to taste, stir to make sure it doesn’t burn on the bottom
10. Turn stove off
11. Mix in 1 cup shredded cheese
12. Add in the cooked pasta (cook according to package)
13. Transfer to a 9 x 13 inch pyrex baking dish
14. Cover with 1 cup shredded cheese and bake for 25 minutes until golden and bubbly.