Ingredients: |
Ingredients: 9 tbsp. butter 2 tbsp. olive oil 4 boneless skinless chicken breasts 2 1/4 tsp. salt 1 1/2 tsp. freshly ground black pepper 1 lb. white mushrooms, sliced 1 large onion, finely chopped 5 garlic cloves, minced 1 tbsp. chopped fresh thyme leaves 1/2 cup dry white wine 1/3 cup flour 4 cups whole milk, room temperature 1 cup heavy whipping cream, room temperature 1 cup chicken broth 1/8 tsp. ground nutmeg 12 oz. linguine 3/4 cup frozen peas 1/4 cup chopped fresh Italian parsley leaves 1 cup grated Parmesan 1/4 cup dried Italian-style breadcrumbs
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Directions: |
Directions:Preheat oven to 450º. Spread 1 tablespoon of butter over a 13x9x2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large non-stick frying pan. Sprinkle chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and place into a large bowl. Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and sauté over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 1 to 2 minutes. Add the onion, garlic and thyme; sauté until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken. Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg and remaining 1 3/4 teaspoons salt and 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes. Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well-blended. Transfer the pasta mixture to the prepared baking dish. In a small bowl, mix the Parmesan cheese and breadcrumbs to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes. |