- August 11, 2007 at 2:52 am #242077
6 Tablespoons butter
1 Pound white mushrooms, trimmed and sliced inch thick
1/2 Cup all-purpose flour
3 Cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
3/4 Cup dry white wine
3 Cups grated Parmesan cheese
1/2 Teaspoon dried thyme leaves
1 Pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package (10 ounces) frozen peas, thawed and drained
Preheat oven to 400.
Bring a large pot of salted water to a boil (for
pasta). In a large saucepan, melt 2 tablespoons butter over high
heat. Add mushrooms, and season with salt and pepper.
frequently, until tender and browned, 8 to 10 minutes. Transfer to a
bowl, and set aside.
Make sauce: In same saucepan, melt remaining 4 tablespoons butter
over medium heat. Add flour; cook, whisking, about 1 minute.
constantly, gradually add milk, broth, and wine. Bring to a boil;
reduce to a simmer, and add 2 cups Parmesan and thyme. Season with
salt and pepper.
Cook pasta 2 minutes less than package instructions for al dente;
drain and return to pot.
Add sauce, chicken, peas, and mushrooms.
Toss well to combine. Divide between two shallow 2-quart baking
dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake
until browned, about 30 minutes.
Let stand 10 minutes before serving.
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