| Linguine & Chicken
10 tablespoons of butter
1/2 pound of mushrooms, sliced
1/2 cu of flour
4 cups of chicken broth
1 1 1/2 cups of milk
1/2 cup of heavy whipping cream
Salt and pepper to taste
1 pound of linguine
one 4 pound roasted chicken, boned, skinned and diced
1/2 cup of bread crumbs
1/2 cup of grated Parmesan cheese |
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Melt 2 tablespoons of butter in small frying pan. Add mushrooms and sauté for 5 minutes. Melt the remaining butter in saucepan. Add flour, stirring until well blended. Add broth and milk, cook over low heat, stirring constantly, until sauce begins to thicken. Add cream, season with salt and pepper. Preheat oven to 450ºF. Cook pasta in boiling, salted water until just tender, following package directions, drain. Place pasta in well greased casserole dish. Cover with chicken and mushrooms, pour sauce on top. Sprinkle with bread crumbs and cheese. Bake for 30 minutes, or until bread crumbs are browned and the sauce bubbles. Remove from oven, and serve. Serves 6
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