Ingredients
Scale
- 12 oz. linguine, cooked just before al dente
- 4 boneless skinless chicken breasts
- 1 lb. white mushrooms, sliced
- 1 yellow onion, chopped
- 2 teaspoons garlic, minced
- 1 cup frozen peas
- 1 tablespoon butter
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme / 1 teaspoon dried thyme
- Salt and pepper to taste
Bechamel sauce:
- 3 tablespoons butter
- 1/3 cup flour
- 4 cups milk
- 1 cup half and half
- 1 cup chicken broth
- 1/8 teaspoon ground nutmeg
Topping:
- 1 cup grated Parmesan
- 1/2 cup Italian breadcrumbs
- 3 tablespoons butter
Instructions
- Season the chicken breasts with salt and pepper and pan-fry over medium high heat in 1 tablespoon olive oil until golden on both sides. Cool and shred the chicken
- In the same pan, melt 1 tablespoon of butter and saute onions, garlic and thyme until onions are translucent
- Add mushrooms and cook for 2 minutes until the mushrooms have cooked down. Remove and add to chicken
- In the same pan, melt 3 tablespoons butter over medium low heat
- Add flour and whisk for 2 minutes to create a roux
- Pour in milk, half and half, chicken broth and season with nutmeg, salt and pepper to taste
- Increase the heat to high, cover and bring to a boil
- Simmer uncovered until the sauce thickens about 10 minutes, whisking often. Remove from heat
- In a large mixing bowl, mix linguine, chicken mixture, sauce, peas and parsley and toss to combine
- Mix together the grated Parmesan and breadcrumbs
- Spray a baking dish and add the pasta mixture, topping with the cheese mixture and dotting with 3 tablespoons of butter
- Bake uncovered at 450 degrees F for 25 minutes or until the cheese is golden brown
Notes
Adapted from Food Network