Categories: chicken
Ingredients
- 6 T butter
- 6 T flour OR arrowroot powder
- 4 T fresh chopped sage
- 4 T fresh chopped thyme
- 2 1/2 c chicken stock
- 1 1/2 c cream
- 1/2 c dry sherry OR very dry white wine
- 1 1/2 c parmesan cheese
- 1 1/2 pounds mushrooms, chopped
- 1 pound linguine or vermicelli
- 4 c cooked chicken or turkey, cut into small 1/2-inch pieces
Directions
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Preheat the oven to 375 degrees. Butter the baking dish and set aside.
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In a large saucepan, melt 2 tablespoons of the butter. Whisk in the flour or arrowroot powder, then add 2 tablespoons fresh chopped sage, 2 tablespoons fresh chopped thyme, and whisk together. Cook for 2 minutes, whisking constantly.
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Whisk in the stock, cream, and sherry (or wine), whisking occasionally until thickened, about 10 minutes. Remove from heat and stir in 1/2 cup of the parmesan cheese.
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Pour 1 cup of the sauce into a bowl adding another 1/2 cup parmesan to it and stirring it all together. Set the bowl aside.
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Melt the remaining 4 tablespoons of butter in a large cast iron skillet. Add the mushrooms and the remaining 2 tablespoons each of fresh sage and thyme and saute until the mushrooms are nice and brown.
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Cook the pasta for 10 minutes in boiling, salted water until tender. Drain.
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Combine the sauce from the saucepan, the mushrooms from the skillet, and the drained pasta. Add the chopped chicken and stir together. Season with salt and pepper to taste.
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Pour the mixture into the prepared baking dish. Pour the reserved sauce over the top of the mixture, then sprinkle the top with 1/2 cup parmesan cheese.
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Bake for 15-20 minutes or until bubbly. Then turn on the broiler and broil until the top is nicely browned, about 5 minutes.