The Family Cookbook
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking

Main Dishes

Chicken Linguine (or Chicken Lin-Ginny) - 2005
​​​​​​​​​​​​​Recipe courtesy of Ginny Shonk

INGREDIENTS
  • 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.

Home

Download Print Version

Submit Recipes

About

Privacy Policy

Contact Us

Copyright © 1996-2022 FamilyCookbook.org. All rights reserved. 
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking