Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken and Mushroom Spaghetti Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 18, 2021 Print Rate It Share Share Tweet Pin Email Servings: 4 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. Ingredients 8 ounces whole-wheat spaghetti 2 cups Chicken Pot Pie filling 2 tablespoons chopped fresh parsley leaves Directions 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. Rate it Print