Categories: chicken

Ingredients

• 6 T butter
• 6 T flour OR arrowroot powder
• 4 T fresh chopped sage
• 4 T fresh chopped thyme
• 2 1/2 c chicken stock
• 1 1/2 c cream
• 1/2 c dry sherry OR very dry white wine
• 1 1/2 c parmesan cheese
• 1 1/2 pounds mushrooms, chopped
• 1 pound linguine or vermicelli
• 4 c cooked chicken or turkey, cut into small 1/2-inch pieces

Directions

1. Preheat the oven to 375 degrees. Butter the baking dish and set aside.

2. In a large saucepan, melt 2 tablespoons of the butter. Whisk in the flour or arrowroot powder, then add 2 tablespoons fresh chopped sage, 2 tablespoons fresh chopped thyme, and whisk together. Cook for 2 minutes, whisking constantly.

3. Whisk in the stock, cream, and sherry (or wine), whisking occasionally until thickened, about 10 minutes. Remove from heat and stir in 1/2 cup of the parmesan cheese.

4. Pour 1 cup of the sauce into a bowl adding another 1/2 cup parmesan to it and stirring it all together. Set the bowl aside.

5. Melt the remaining 4 tablespoons of butter in a large cast iron skillet. Add the mushrooms and the remaining 2 tablespoons each of fresh sage and thyme and saute until the mushrooms are nice and brown.

6. Cook the pasta for 10 minutes in boiling, salted water until tender. Drain.

7. Combine the sauce from the saucepan, the mushrooms from the skillet, and the drained pasta. Add the chopped chicken and stir together. Season with salt and pepper to taste.

8. Pour the mixture into the prepared baking dish. Pour the reserved sauce over the top of the mixture, then sprinkle the top with 1/2 cup parmesan cheese.

9. Bake for 15-20 minutes or until bubbly. Then turn on the broiler and broil until the top is nicely browned, about 5 minutes.

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