INGREDIENTS
6 T butter
1 pound white mushrooms sliced
1/2 cup flour
3 cups milk
2 cups chicken or turkey broth
3/4 dry white wine
3 cups grated Parmesan cheese
1 tsp fresh thyme leaves or to taste
1 pound linguine, broken in half
4 cups shredded chicken or turkey meat (can use rotisserie chicken meat)
1 package frozen peas
1 pound white mushrooms sliced
1/2 cup flour
3 cups milk
2 cups chicken or turkey broth
3/4 dry white wine
3 cups grated Parmesan cheese
1 tsp fresh thyme leaves or to taste
1 pound linguine, broken in half
4 cups shredded chicken or turkey meat (can use rotisserie chicken meat)
1 package frozen peas
Instructions
Preheat over to 400 degrees.
In a large saucepan, melt 2 T. butter and saute mushrooms with salt and pepper for about 1 0 minutes. Transfer and set aside.
Make sauce. In the same pan melt 4T butter, add flour, cook whisking about 1 minute. Whisking constantly, gradually add milk, broth and wine. Bring to a boil, reduce to a simmer, add 2 cups of Parmesan and the thyme. Season with salt and pepper.
Cook pasta al dente. Drain and return to the pot. Add sauce, turkey or chicken, mushrooms and peas. (You do not add them here, you cook them separately and serve on the side). Toss well to combine.
Put in a 4 quart backing dish or divide between two 2 qt. dishes. Sprinkle with remaining Parmesan and bake about 30 minutes. Let stand 1 0 minutes before serving.
In a large saucepan, melt 2 T. butter and saute mushrooms with salt and pepper for about 1 0 minutes. Transfer and set aside.
Make sauce. In the same pan melt 4T butter, add flour, cook whisking about 1 minute. Whisking constantly, gradually add milk, broth and wine. Bring to a boil, reduce to a simmer, add 2 cups of Parmesan and the thyme. Season with salt and pepper.
Cook pasta al dente. Drain and return to the pot. Add sauce, turkey or chicken, mushrooms and peas. (You do not add them here, you cook them separately and serve on the side). Toss well to combine.
Put in a 4 quart backing dish or divide between two 2 qt. dishes. Sprinkle with remaining Parmesan and bake about 30 minutes. Let stand 1 0 minutes before serving.
Print