Ingredients

• 1/2 stick butter
• 1 onion, chopped
• 3 large cloves garlic, grated
• 1 cup mushrooms, quartered
• salt & pepper
• 1 cup white wine
• 1/3 cup flour
• 3 cups of chicken broth
• 8 ounces cream cheese
• 3 cups cooked chicken
• 1 cup chopped black olives
• 1 cup frozen green peas
• 5 bacon slices, cooked
• 1 cup Monterrey Cheese, grated
• 1/2 cup Parmesan cheese
• 12 ounces whole wheat spaghetti
• 1 cup cracker crumbs - Crush saltines or Ritz in packet
• extra-virgin olive oil

Instructions

1. Melt butter. Saute onions & garlic until translucent
2. Add mushrooms for 2-3 minutes
3. Pour in wine and cook until reduced by half. Use wine that you enjoy the taste.
4. Sprinkle flour over cooked vegetables. Stir to combine.
5. Add broth. I use 2-4 chicken bouillon cubes and water in the microwave to make broth.
6. Stir and cook until thickened.
7. While sauce thickens, mix spaghetti with chicken, olives, peas and chopped bacon.
8. Add chunks of cream cheese. Don't worry if there are still a few small chunks.
9. Add Monterrey Jack cheese & Parmesan. Mix altogether.
10. Add salt & pepper to taste. Pour over spaghetti mixture.
11. Sprinkle cracker crumbs as topping. Sprinkle olive oil on top.
12. Bake at 350 fro 20-25 minutes until golden brown.
13. Serve with roasted broccoli & whole wheat bread