Main Dishes |
|
Chicken Linguine (or Chicken Lin-Ginny) - 2005
Recipe courtesy of Ginny Shonk
INGREDIENTS
PREPARATION
Sauté mushrooms in 2 TBS margarine in a skillet 5 minutes. Add sherry, cook 2 minutes or until reduced to ¼ cup. Add ½ tsp salt and 1/8 tsp pepper.
Place chicken in a saucepan; add water to cover. Bring to a boil; cover, reduce hear, and simmer 20 minutes. Drain,; let cool, and shred. Cook onion in ¼ cup plus 2 TBS margarine in a saucepan over low heat 15 minutes. Add garlic; cook 1 minute. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add half-and-half and chicken broth; cook over medium heat, stirring constantly until thickened. Remove from heat; add fontina cheese, ½ cup Parmesan cheese, ½ tsp salt, and 1/8 tsp pepper. Stir until cheeses melt. Cook linguine according to package directions; drain. Combine mushroom mixture, chicken, cheese mixture, ½ tsp salt, and ¼ tsp pepper. Stir in linguine. Spoon into a greased 13- x 9- x 2-inch dish.
Combine breadcrumbs, remaining ¼ cup Parmesan cheese, and remaining 1 TBS margarine; sprinkle over chicken mixture. Bake, uncovered, at 350° for 20 minutes. Yield: 12 servings.
When Ginny made this, she used less linguine and no breadcrumbs.
- 1 pound fresh mushrooms -- sliced
- ½ cup, plus 1 tablespoon butter or margarine -- melted and divided
- ½ cup dry sherry
- 1 ½ teaspoons salt -- divided
- ½ teaspoon ground white pepper -- divided
- 6 4 ounce boned and skinned chicken breast halves
- ½ cup onion -- chopped
- ½ teaspoon garlic -- minced
- ¼ cup plus 2 tablespoons all-purpose flour
- 2 ½ cups half and half
- 1 ½ cups low sodium chicken broth
- 1 cup fontina cheese
- ¾ cup parmesan cheese -- freshly grated
- 1 16 oz. pkg linguine -- uncooked
- ¼ cup fine dry breadcrumbs
PREPARATION
Sauté mushrooms in 2 TBS margarine in a skillet 5 minutes. Add sherry, cook 2 minutes or until reduced to ¼ cup. Add ½ tsp salt and 1/8 tsp pepper.
Place chicken in a saucepan; add water to cover. Bring to a boil; cover, reduce hear, and simmer 20 minutes. Drain,; let cool, and shred. Cook onion in ¼ cup plus 2 TBS margarine in a saucepan over low heat 15 minutes. Add garlic; cook 1 minute. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add half-and-half and chicken broth; cook over medium heat, stirring constantly until thickened. Remove from heat; add fontina cheese, ½ cup Parmesan cheese, ½ tsp salt, and 1/8 tsp pepper. Stir until cheeses melt. Cook linguine according to package directions; drain. Combine mushroom mixture, chicken, cheese mixture, ½ tsp salt, and ¼ tsp pepper. Stir in linguine. Spoon into a greased 13- x 9- x 2-inch dish.
Combine breadcrumbs, remaining ¼ cup Parmesan cheese, and remaining 1 TBS margarine; sprinkle over chicken mixture. Bake, uncovered, at 350° for 20 minutes. Yield: 12 servings.
When Ginny made this, she used less linguine and no breadcrumbs.
