Ingredients
- 9 tbsp butter
- 2 tbsp olive oil
- 4 boneless skinless chicken breasts
- 2 ¼ tsp salt
- 1 ¼ tsp black pepper
- 1 lb white mushrooms, sliced
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 1 tbsp chopped fresh thyme leaves
- ½ cup dry white wine
- 1/3 cup all purpose 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
- ¾ cups frozen peas
- ¼ cup fresh chopped fresh Italian parsley leaves
- 1 cup grated parmesan
- ¼ cup dried Italian-style bread crumbs
Preparation
Step 1
• Preheat oven to 450 degrees
• Spread 1 tbsp butter over a 13x9x2 inch baking dish
• Melt 1 tbsp each of butter and oil in a deep large nonstick frying pan over medium-high heat.
• Sprinkle the chicken with ½ tsp each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 min per side.
• Transfer the chicken to a plate to cool slightly, coarsely shred the chicken into bite-size pieces and into a large bowl
• Meanwhile, add 1 tbsp each of butter and oil to the same pan, add mushrooms and sauté over medium-high heat until he liquid from the mushrooms evaporate and the mushrooms become pale golden, about 12 min.
• Add the onion, garlic, thyme, and sauté until the onion is translucent, about 8 min.
• Add the wine and simmer until it evaporates, about 2 min
• Transfer the mushroom mixture to the bowl with the chicken
• Melt 3 more tbsp butter in the same pan over medium-low heat. Add the flour and whist for 2 min. Whisk in the milk, cream, broth, nutmeg, remaining 1 ¾ tsp salt, and remaining ¾ tsp pepper.
• Increase to high heat, cover and bring to a boil
• Simmer uncovered until the sauce thickens slightly, whisking often, about 10 min
• 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.
• Drain and 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 mixture to prepared baking dish
• Stir the cheese and breadcrumbs in a small bowl to blend
• Sprinkle the cheese mixture over the pasta
• Dot with remaining 3 tbsp of butter.
• Bake, uncovered, until golden brown on top and sauce bubbles, about 25 min.