Chicken Linguine A La Me

Ingredients

• Servings: 8
• 1 (8 ounce) package linguine pasta
• 2 tablespoons butter
• 3 green onions, chopped
• 5 cloves garlic, diced
• 1/2 pound fresh mushrooms, sliced
• 1 small head broccoli, chopped
• 1 (14 ounce) can chicken broth
• 3 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 (8 ounce) package colby-jack cheese, cubed
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. stir in the linguine, and return to a boil. cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain.
• meanwhile, melt the 2 tablespoons butter in a large pot over medium-high heat. stir in the onions, garlic, mushrooms, and broccoli, and cook and stir for 5 minutes. pour in the chicken broth; cover and simmer until broccoli is just tender. stir in the chicken, and cook until chicken is no longer pink in the center, about 5 minutes.
• while the chicken is cooking, melt the butter in a saucepan over medium-low heat. whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. add the butter-flour mixture to the chicken mixture, stirring constantly with a fork to prevent lumps. pour in the milk, stirring constantly until smooth. reduce heat to medium; simmer for 5 minutes more.
• stir in the colby-jack cheese; reduce heat to low and continue stirring until cheese is melted. stir in the linguine. season to taste with salt and pepper.