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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


  1. 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.

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