Linguine and Chicken For Two

Photo by Barbara H.

PREP TIME

20

minutes

TOTAL TIME

65

minutes

SERVINGS

2

cup servings

PREP TIME

20

minutes

TOTAL TIME

65

minutes

SERVINGS

2

servings

Ingredients

  • Casserole

  • 1 (9-oz.) pkg. refrigerated linguine, cut into thirds

  • 1 tablespoon margarine or butter

  • 1 cup sliced fresh mushrooms

  • 1/4 cup sliced green onions

  • 1 tablespoon all purpose flour

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 1 cup chicken broth

  • 1/2 cup half-and-half or milk

  • 1 to 2 tablespoons dry sherry, if desired

  • 1 cup cubed cooked chicken or turkey

  • 1/4 cup chopped purchased roasted red bell peppers (from 7.25-oz. jar) or chopped pimientos, drained

  • Topping

  • 2 tablespoons Progresso® Plain Bread Crumbs

  • 1 tablespoon grated Parmesan cheese

  • 2 teaspoons margarine or butter, melted

Directions

* 1 Heat oven to 350°F. Grease 8-inch square (2-quart) baking dish. Place uncooked linguine in colander; rinse with hot water for 15 to 30 seconds or until softened. Set aside. * 2 Melt 1 tablespoon margarine in medium saucepan over medium heat. Add mushrooms and onions; cook and stir 2 to 3 minutes or until tender. * 3 Stir in flour, salt and pepper; mix well. Stir in broth; cook and stir until thickened and bubbly. Stir in half-and-half, sherry, chicken, roasted bell peppers and linguine; mix well. Spoon mixture into greased baking dish; cover with foil. Bake at 350°F. for 15 minutes. * 4 Meanwhile, in small bowl, combine all topping ingredients; mix well. Uncover dish; sprinkle topping over casserole. Bake, uncovered, an additional 5 to 10 minutes or until casserole is bubbly and topping is light golden brown.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: