Categories: Pasta

Ingredients

• 9 tablespoons butter
• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts
• 2 1/4 teaspoons salt
• 1 1/4 teaspoons pepper
• 1 lb mushrooms, sliced
• 1 large onion,finely chopped
• 5 cloves garlic, minced
• 1 tablespoon chopped freshthyme leaves
• 1/2 cup dry white wine
• 1/3 cup flour
• 4 cups whole milk, room temperature
• 1 cup heavy whipping cream, room temp
• 1 cup chicken broth
• 1/8 teaspoon ground nutmeg
• 12 ounces linguine, al dente
• 3/4 cup frozen peas
• 1/4 cup chopped fresh italiam parsley leaves
• 1 cup greated parmesan
• 1/4 cup dried italian-style breadcrumbs

Directions

1. Preheat oven to 450

2. Spread 1 tablespoon butter overa 13×9 inch baking dish.

3. Melt 1 tbls each butter and oil in a deep large nonstick frying pan over medium-high heat

4. sprinkle chickenwith 1/2 tsp each of salt and pepper

5. add chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Let cool and shred intobite size pieces.

6. Add 1 tbls butter and oil to the same pan. Add the mushrooms until pale golden and add the onions, garlic, thyme and sautee until the onion is translucent, about 8 minutes

7. add the wine and simmer until it evaporates, about 2 minutes.

8. Add to shredded chicken

9. Melt 3 more tbls butter in the same pan over medium-low heat

10. add flour and whisk for 2 minutes

11. whisk in milk, cream, broth, nutmeg, remaining 1 3/4 tsp salt and 3/4 pepper

12. increase the heat to high

13. cover and bring to a boil, simmer uncovered until the sauce thickens slightly, whisking often, about 10 minutes

14. Add the linguine, peas and parsley to the chicken

15. Add the sauce and toss until well blended

16. transfer the pasta mixture to the prepared baking dish

17. stir the cheese and breadcrumbs together and sprinkle over the pasta

18. dot with the remaining 3 tbls of butter

19. bake uncovered until golden brown on top and the sauce bubbles, about 25 minutes

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