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Chicken Spaghetti

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main-dish low carb nut free dinner italian

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Ingredients

1 cup boiling water

1/2 ounce dried porcini mushrooms (about 1/2 cup)

8 ounces uncooked spaghetti

2 1/4 teaspoons kosher salt, divided

2 tablespoons extra-virgin olive oil, divided

3 (6-ounce) skinless, boneless chicken breast halves, cut into bite-sized pieces

1/2 teaspoon black pepper

2 tablespoons butter

8 ounces cremini mushrooms, sliced

2 teaspoons minced fresh garlic

3 tablespoons all-purpose flour

1 1/4 cups fat-free, lower-sodium chicken broth

1 1/4 cups 2% reduced-fat milk

4 ounces processed cheese, cubed (such as Velveeta)

3 ounces 1/3-less-fat cream cheese

2 ounces Gruyère cheese, shredded (about 1/2 cup packed)

1 1/2 cups frozen English peas, thawed

1/3 cup finely chopped fresh chives

1 1/2 ounces French bread, torn into pieces

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