Ingredients
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4 Chicken breastsboneless, skinless
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2 tablespoons Olive Oil
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9 tablespoons Butter
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2 teaspoons Salt
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1 teaspoon Black Pepper
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1 pound Mushroomsliced
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1 Onionfinely chopped
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5 Garlic Clovesminced
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1 tablespoon Thyme leaveschopped
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1/2 cup Dry White Wine
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1/3 cup Flour
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4 cups Whole Milkroom temperature
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1 cup Whipping Creamroom temperature
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1 cup Chicken Broth
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1/8 teaspoon Nutmeg
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12 ounces Spaghetti
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3/4 cup Frozen Peas
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1/4 cup Parsleychopped
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1 cup Parmesan Cheesegrated
Directions
Steps
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1
Done
|
Cook pasta until al dente according to package directions in a large pot of salted water, then drain and put aside. |
|
2
Done
|
In a deep big nonstick frying pan, melt 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until golden. |
|
3
Done
|
Transfer the chicken to a plate to cool slightly. Chop into small pieces. |
|
4
Done
|
In the same pan, melt 1 tablespoon of butter and 1 tablespoon of oil. Add the mushrooms and cook over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden. Add the onion, garlic, and thyme, and saute until the onion is translucent, |
|
5
Done
|
Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken. |
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6
Done
|
In the same pan, melt 3 tablespoons butter over low heat. Whisk for 2 minutes after adding the flour. In a large mixing bowl, whisk together the milk, cream, broth, nutmeg, remaining salt and pepper. Turn the heat up to the highest setting. Bring to a boil, cook about 10 minutes. |
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7
Done
|
Transfer the chicken, mushrooms and spaghetti to the pan and toss until the sauce coats the spaghetti. |
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8
Done
|
Pour the pasta mixture into 9 x 13" pan. Sprinkle the cheese over the pasta. Bake, uncovered, until golden brown on top, about 25 minutes. |
