Chicken and Mushroom Spaghetti
This dish makes use of leftovers from our barley and whole-wheat Chicken Potpie recipe. Make the pot pie one night, and keep pasta and parsley on hand for a surprising second act.
- Servings: 4
Source: Whole Living, March 2011
- 8 ounces whole-wheat spaghetti
- 2 cups Chicken Pot Pie filling
- 2 tablespoons chopped fresh parsley leaves
Cook spaghetti according to package directions in generously salted boiling water. Reserve 1/2 cup pasta water. Toss pasta with chicken potpie mixture and parsley; add reserved water to adjust consistency.