Ingredients Jump to Instructions ↓

  1. 6 tablespoons unsalted butter

  2. 1 tablespoon olive oil

  3. 4 boneless skinless chicken breast halves

  4. 2 1/4 teaspoons salt , plus more for pasta

  5. 1 1/4 teaspoons pepper

  6. 1 lb white mushroom , trimmed and sliced

  7. 1 large onion , finely chopped

  8. 5 garlic cloves , minced

  9. 1 tablespoon chopped fresh thyme

  10. 1/2 cup dry white wine

  11. 1/3 cup flour

  12. 4 cups whole milk

  13. 1 cup chicken broth

  14. 1 cup heavy cream

  15. 1/8 teaspoon ground nutmeg

  16. 12 ounces linguine

  17. 3/4 cup frozen peas

  18. 1/4 cup fresh parsley

  19. 1 cup grated parmesan cheese

  20. 1/4 cup dried Italian breadcrumbs

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 450.

  2. Use 1 tablespoon of the butter to grease a 13x9 inch baking dish.

  3. In a large, nonstick frying pan, melt 1 tablespoon of the butter and the oil.

  4. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the pan and cook until pale golden. Transfer the chicken to a plate to cool slightly.

  5. In a large bowl, shred the chicken into bite size pieces.

  6. Add the mushrooms to the same frying pan. Saute until the liquid evaporates and the mushrooms become pale golden, about 12 minutes. Transfer the mushroom mixture to the bowl with the chicken.

  7. Melt the remaining 3 tablespoons butter in the same pan. Whisk in the milk, broth, cream, nutmeg, 1 3/4 teaspoon salt, and 3/4 teaspoon pepper. Increase the heat to high. Cover the sauce and bring to a boil. Then simmer, uncovered, whisking often, until the sauce thickens slightly, about 1 minute.

  8. Bring a large pot of salted water to a boil. Add the linguine and cook. Drain.

  9. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

  10. Transfer the pasta to the prepared baking dish. In a small bowl, stir the cheese and bread crumbs to blend. Sprinkle over the casserole. Bake uncovered until golden brown on top - 25 minutes. ?


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