Chicken Sketti the Pioneer Way


Another culinary creations for my blog followers today. This little gem is from the master chef herself The Pioneer Woman. Might I say ALL of her recipes are down right amazing. 
All fellow Pioneer lovers say "yeah!!"

I modified a few things from this recipe that follows.
I cut this recipe in half since it was just the hubs and I.
Added an onion to the sauté pot with the mushrooms...yum
And used leftover italian dressing marinated chicken from this recipe.

I hope this helped you decide what's for dinner this evening. 


  • 1 whole Cut Up Fryer Chicken
  • 1 stick 1/2 Cup Butter
  • 16 ounces, weight White Mushrooms, Sliced
  • 1/4 cup Dry White Wine
  • Kosher Salt And Pepper
  • 1/4 cup Flour
  • 2 cups Chicken Broth (reserved From Chicken Or Canned)
  • 1-1/2 cup Whole Milk
  • 1/4 cup (additional) Dry White Wine
  • 1 cup Freshly Grated Parmesan Cheese
  • 1 cup Whole Black Olives, Chopped
  • 1 teaspoon Kosher Salt, Or To Taste
  • Freshly Ground Black Pepper
  • Extra Cheese, For Sprinkling
  • 1 pound Thin Spaghetti

Preparation Instructions

Place chicken in a pot of water and boil on medium-low heat for 30 to 40 minutes. Remove chicken from pot and allow to cool slightly. Keep broth in pot.
Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/4 cup white wine, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. Remove mushrooms from skillet. Set aside.
Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. Drain when al dente. Remove meat from bones and shred until you have 2-plus cups of shredded chicken.
Return large skillet to medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.
Add mushrooms, chicken, and chopped olives. Stir to combine and check seasonings. Add cooked spaghetti and stir.
Turn into a 9 x 13 casserole pan. Bake at 350 degrees or until golden brown and bubbly. Serve with salad and warm, crusty bread.

The goods

That "yumderful" saute I was talking about earlier

Prior to placing in oven

Viola! DELICIOUS masterpiece

P.S. I LOVE cooking with wine...yes I do. It's only responsible of the chef to sip on some of the goodness as her masterpiece cooks...right?  

From our kitchen to yours,
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All My Bloggy Friends

1 comment:

  1. Love Pioneer Woman! I think her blog was the first I started to follow :-) Thank you for sharing at our ALL MY BLOGGY FRIENDS party ! Hope to see you again on Tuesday :-)