Creamy Cheesy Chicken and Mushroom Linguine
Creamy Cheesy Chicken and Mushroom Linguine is a main course that serves 5. One serving contains 801 calories, 40g of protein, and 34g of fat. For $2.12 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 38 people were impressed by this recipe. This recipe from Serena Bakes Simple from Scratch requires butter, chicken stock, shallot, and onion. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 78%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Creamy Tuna-and-Mushroom Linguine, Creamy Chicken Linguine, and Creamy Dijon and Chicken linguine.
Servings: 5
Ingredients:
2 tablespoons Butter
3 cups Chicken Stock
4 whole Chicken Thighs or 2 Chicken Breast
2 tablespoons Extra Virgin Olive Oil
1/4 cup Flour
1 whole Lemon, Zested
1 pound Linguine
8 ounces Mushrooms, Sliced
1 whole Onion, Sliced Thin
1 cup Parmesan, Grated
2 cups Salted Pasta Water Reserved
1 teaspoon Pepper
1/2 teaspoon Sea Salt
1 whole Shallot or 3 Cloves Garlic, Minced
1/2 teaspoon Thyme
Equipment:
frying pan
Cooking instruction summary:
Season chicken well with salt and pepper, set aside. Heat oil and butter over medium high heat. Add chicken skin side down cook for about 7 minutes or until golden brown. Turn chicken over and brown the other side. Remove from pan and set aside. Add onions, shallots or garlic, mushrooms, thyme and lemon zest to the pan and cook until onions are caramelized. Add flour to the onion mixture and stir well until flour starts to cook in the oil about 2 minutes. Slowly add chicken stock 1/2 cup at a time stirring well between additions and letting chicken stock start to cook and thicken between additions. Once all chicken stock has been added, add browned chicken back to the pan. Cover the chicken in the sauce, reduce heat to low and cover. Cook for about 1 hour or until chicken falls off the bone. Boil water for pasta and season well with a generous amount of salt in the water.Cook pasta about a minute short of al dente, check instruction on package mine was about 8 minutes. Reserve 2 cups pasta water and drain. Use two fork and remove chicken from the bone. Remove bones from sauce. Add drained pasta to the sauce along with 1 cup pasta water and lemon juice. Continue to stir pasta for another 1-2 minutes until pasta is al dente. Add additional pasta water as needed to keep pasta saucy. Stir in Parmesan.
Step by step:
1. Season chicken well with salt and pepper, set aside.
2. Heat oil and butter over medium high heat.
3. Add chicken skin side down cook for about 7 minutes or until golden brown. Turn chicken over and brown the other side.
4. Remove from pan and set aside.
5. Add onions, shallots or garlic, mushrooms, thyme and lemon zest to the pan and cook until onions are caramelized.
6. Add flour to the onion mixture and stir well until flour starts to cook in the oil about 2 minutes. Slowly add chicken stock 1/2 cup at a time stirring well between additions and letting chicken stock start to cook and thicken between additions. Once all chicken stock has been added, add browned chicken back to the pan. Cover the chicken in the sauce, reduce heat to low and cover. Cook for about 1 hour or until chicken falls off the bone.
7. Boil water for pasta and season well with a generous amount of salt in the water.Cook pasta about a minute short of al dente, check instruction on package mine was about 8 minutes. Reserve 2 cups pasta water and drain.
8. Use two fork and remove chicken from the bone.
9. Remove bones from sauce.
10. Add drained pasta to the sauce along with 1 cup pasta water and lemon juice. Continue to stir pasta for another 1-2 minutes until pasta is al dente.
11. Add additional pasta water as needed to keep pasta saucy. Stir in Parmesan.
Nutrition Information:
covered percent of daily need
