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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Creamy chicken and noodles...crunchy herbed topping, and J-U-S-T enough veggies to qualify as healthy. Inspired by a recipe found on FoodNetwork, I've played with it enough to make it a new standard in our house. Freezes beautifully! (Note: Can easily use 2-3 of Costco's Kirkland brand canned chicken breast, or pick up a roasted chicken at your local mega-mart!) Ingredients:
12 ounces linguine (i use fresh, garlic-pepper flavored. you can use dried, plain) |
5 boneless skinless chicken breasts |
8 ounces butter (divided) |
3 tablespoons olive oil |
1 tablespoon salt |
2 teaspoons pepper |
1 lb mushroom, fresh sliced |
1 1/2 onions, diced |
6 garlic cloves, minced |
1 teaspoon dried thyme |
1 tablespoon fresh thyme (or 1 more teaspoon dried thyme) |
2 teaspoons poultry seasoning, divided |
1 tablespoon italian seasoning, divided |
1 cup dry sherry or 1 cup dry white wine |
1/2 cup flour |
5 cups half-and-half or 5 cups milk |
1 cup chicken broth (i like swanson organic in the box, very rich flavor) |
1/4 teaspoon ground nutmeg (fresh if poss) |
1 cup frozen peas, thawed |
1/2 cup flat-leaf italian parsley |
1 cup parmesan cheese, grated |
1 cup breadcrumbs |
Directions:
1. Preheat oven to 375. Spray a 9 x 13 baking dish with Pam.
2. Cook pasta per package directions. Drain and set aside in large bowl.
3. Cut chicken into bite-sized pieces and sprinkle with salt & pepper.
4. In a Dutch oven, melt 2 Tbs. butter and 1 Tbs. olive oil over medium/high heat. Saute chicken until light golden. Remove from pan and place in bowl with pasta.
5. Add another Tbs. of butter/olive oil to pan and saute onions and mushrooms until lightly golden; 10-15 minutes. Reduce heat to medium/low. Add garlic, thyme, 1/2 of the Italian seasoning, and 1/2 of the poultry seasoning. Lightly saute another 2 minutes - don't burn garlic. Deglaze with sherry and reduce until no longer liquidy. Pour over chicken & pasta in bowl.
6. Melt 3 more Tbs. of butter and remaining olive oil. Add flour and stir constantly for 2 minutes. Whisk in half-and-half, broth, nutmeg, and remaining salt & pepper. Bring to a boil and simmer until thickened; ~5 minutes.
7. Stir in the peas, parsley, and chicken/mushroom/pasta mixture. Mix well. Pour into 9 x 13 pan.
8. In a small bowl, combine breadcrumbs, Parmesan, and remaining Italian & poultry seasonings. Sprinkle on top of casserole. Dot top with remaining butter. Bake, uncovered, for ~30 minutes, until golden brown and deeeelicious!
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