Over the last couple of years I’ve noticed that I am becoming much more comfortable in the kitchen. Some of that is because I’m actually trying to learn to cook and some of its because I have had the opportunity to work with some amazing food brands.
I recently had the opportunity to work with The Laughing Cow and had the opportunity to recreate The Laughing Cow Spaghetti Pie into the Chicken Spaghetti Pie. I felt it was a pretty balanced meal and since we all enjoyed it, it was a success and will be added to the recipe rotation.
I like being able to serve my children some of their favorite foods (who doesn’t love spaghetti) but in a different way. When I try to serve spaghetti with whole wheat noodles, they always catch on and sometimes it is a flat out battle trying to get them to eat it. Guess what kind of noodles I used in the Chicken Spaghetti Pie — that’s right — whole wheat noodles and they couldn’t even tell. It’s all about presentation and the way you serve it. You would think I would have learned that before now…
I’ve never used The Laughing Cow wedges in a recipe before but after using it in this recipe and tasting how it enhanced the flavor of a traditional spaghetti sauce, I’ll be getting adventurous and using it more often.
- 16 ounce box of whole wheat spaghetti noodles
- 1 pound boneless skinless chicken breast, cut in bite-sized pieces
- 24 ounce jar spaghetti sauce
- 2 wedges of The Laughing Cow Light French Onion Cheese
- 8 ounces mozzarella cheese, shredded
- 2 ounces parmesan cheese, shredded
- parmesan cheese for topping