Ingredients
- 9 tablespoons butter
- two tablespoons essential olive oil
- 4 boneless skinless chicken breasts
- 2 1/4 teaspoons salt
- 1 1/4 teaspoons freshly ground pepper
- 1 pound white-colored mushrooms, sliced
- 1 large onion, finely chopped
- 5 cloves garlic clove, minced
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup dry white-colored wine
- 1/3 cup all-purpose flour
- 4 cups dairy, 70 degrees
- 1 cup heavy whipping cream, 70 degrees
- 1 cup chicken broth
- 1/8 teaspoon ground nutmeg
- 12 ounces linguine
- 3/4 cup frozen peas
- 1/4 cup chopped fresh Italian parsley leaves
- 1 cup grated Parmesan
- 1/4 cup dried Italian-style breadcrumbs
Directions
Preheat the oven to 450 levels F.
Spread 1 tablespoon of butter on the 13 by 9 by 2-inch baking dish. Melt 1 tablespoon all of butter and oil inside a deep large nonstick fry pan over medium-high temperature. Sprinkle the chicken with 1/2 teaspoon all of pepper and salt. Add some chicken towards the hot pan and prepare until pale golden and merely cooked through, about 4 minutes per side. Transfer the chicken to some plate to awesome slightly. Coarsely shred the chicken into bite-size pieces and right into a large bowl.
Meanwhile, add 1 tablespoon all of butter and oil towards the same pan. Add some mushrooms and saute over medium-high temperature before the liquid in the mushrooms evaporates and also the mushrooms become pale golden, about 1-2 minutes. Add some onion, garlic clove, and thyme, and saute before the onion is translucent, 8 minutes. Add some wine and simmer until it evaporates, a couple of minutes. Transfer the mushroom mixture towards the bowl using the chicken.
Melt 3 more tablespoons butter within the same pan over medium-low heat. Add some flour and whisk for just two minutes. Whisk within the milk, cream, broth, nutmeg. remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Boost the heat to high. Cover and produce to some boil. Simmer, uncovered, before the sauce thickens slightly, whisking frequently, about ten minutes.
Bring a sizable pot of salted water to some boil. Add some linguine and prepare until it's tender but nonetheless firm towards the bite, stirring from time to time, about 9 minutes. Drain. Add some linguine, sauce, peas, and parsley towards the chicken mixture. Toss before the sauce jackets the pasta and also the mixture is well blended.
Transfer the pasta mixture towards the prepared baking dish. Stir the cheese and breadcrumbs in a tiny bowl to combine. Sprinkle the cheese mixture within the pasta. Us dot using the remaining 3 tablespoons butter. Bake, uncovered, until golden brown on the top and also the sauce bubbles, about 25 minutes.
Recipe thanks to Giada De Laurentiis
