Categories: Pasta
Ingredients
- 9 tablespoons butter
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 2 1/4 teaspoons salt
- 1 1/4 teaspoons pepper
- 1 lb mushrooms, sliced
- 1 large onion,finely chopped
- 5 cloves garlic, minced
- 1 tablespoon chopped freshthyme leaves
- 1/2 cup dry white wine
- 1/3 cup flour
- 4 cups whole milk, room temperature
- 1 cup heavy whipping cream, room temp
- 1 cup chicken broth
- 1/8 teaspoon ground nutmeg
- 12 ounces linguine, al dente
- 3/4 cup frozen peas
- 1/4 cup chopped fresh italiam parsley leaves
- 1 cup greated parmesan
- 1/4 cup dried italian-style breadcrumbs
Directions
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Preheat oven to 450
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Spread 1 tablespoon butter overa 13×9 inch baking dish.
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Melt 1 tbls each butter and oil in a deep large nonstick frying pan over medium-high heat
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sprinkle chickenwith 1/2 tsp each of salt and pepper
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add chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Let cool and shred intobite size pieces.
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Add 1 tbls butter and oil to the same pan. Add the mushrooms until pale golden and add the onions, garlic, thyme and sautee until the onion is translucent, about 8 minutes
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add the wine and simmer until it evaporates, about 2 minutes.
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Add to shredded chicken
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Melt 3 more tbls butter in the same pan over medium-low heat
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add flour and whisk for 2 minutes
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whisk in milk, cream, broth, nutmeg, remaining 1 3/4 tsp salt and 3/4 pepper
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increase the heat to high
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cover and bring to a boil, simmer uncovered until the sauce thickens slightly, whisking often, about 10 minutes
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Add the linguine, peas and parsley to the chicken
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Add the sauce and toss until well blended
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transfer the pasta mixture to the prepared baking dish
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stir the cheese and breadcrumbs together and sprinkle over the pasta
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dot with the remaining 3 tbls of butter
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bake uncovered until golden brown on top and the sauce bubbles, about 25 minutes