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Ruth’s Garlic Chicken Pasta Recipe

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This recipe for Ruth’s Garlic Chicken Pasta, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth May
Added: Saturday, February 16, 2008


1 Roasted Chicken
8 Oz. Linguini
1/2 Cup Butter
1 Lg. Onion, chopped
8 Oz. Mushrooms, chopped
1 Tbsp. Garlic, chopped
1 Qt. Half and Half
1/4 Cup Cornstarch
4 Cups Cheddar/Jack Cheese, grated
1/4 Cup Parmesan Cheese, grated
Ruth’s Hot Salt to taste

Remove meat from chicken and shred. Put remaining chicken parts in stock pot, cover with water and boil for one hour. Strain and discard bones and solids. Add water to broth to make a total of 8 cups. Bring to boil and add linguini broken into 4 inch pieces and boil until soft. Do not drain. In saucepan melt butter and sauté onion, mushrooms, and garlic until slightly browned. Add cornstarch to half and half and mix to dissolve, then add to onion/mushroom mixture along with cheeses. Bring to boil. Add pasta and broth and shredded chicken. Season to taste with salt and pepper and Ruth’s hot salt.




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