This recipe is a little high maintenance for me for a weeknight dinner but perfect for a dinner party with all meat eaters. Of course you could substitute the chicken for tofu and the broth for vegetable broth. Regardless it's fantastic and relatively easy to make. Would also make a great frozen pre-made dinner in your freezer for later in the month. Serves 12.What You'll Need:
salt and pepper
6 tablespoons butter
1 pound mushrooms chopped
2 cloves of garlic chopped
1/2 cup all purpose flour
3 cups milk
1 can (14.5 ounces) reduced sodium chicken broth
3/4 cup dry white wine
2 cups shredded mozzarella cheese
1 cup Parmesan cheese
1/2 teaspoon dried thyme leaves
1 pound spaghetti or linguine noodles broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package (10 ounces) frozen peas or mixed vegetables thawed and drained.
Preheat oven to 400 degrees.
Bring a large pot of salted water to a boil (for pasta).
In a large saucepan, melt 2 tablespoons butter over high heat.
Add mushrooms and garlic and season with salt and pepper.
Cook, tossing frequently, until tender and browned, 8-10 mins.
transfer to a bowl and set aside.
Make sauce: in same saucepan, melt remaining 4 tablespoons of butter over medium heat.
Add flour; cook, whisking about 1 min.
Whisking constantly add milk, broth and wine.
Bring to a boil; reduce heat to a simmer, and add cheese and thyme.
Season with salt and pepper.
Cook pasta 2 mins less than package directions for al dente; drain and return to pot.
Add sauce, chicken, peas/mixed vegetable and mushrooms and garlic.
Toss well to combine.
Divide between baking dishes and sprinkle the top with Parmesan cheese.
Bake until browned about 30 mins.