Chicken tetrazzini

10 oz. linguini (whole wheat)

2 T butter

¼ c. whole wheat four

2 ½ c. chicken broth

12 oz. evaporated milk

½ c. parmesan cheese

1 oz. fat free cream cheese

Kosher salt, black pepper

4 T olive oil

8 oz. sliced mushrooms

1 small chopped onion

6 cloves of garlic, chopped

2 tsp. fresh thyme

½ c. white wine

4 chicken breasts, shredded and cooked

1 package of frozen green peas

 

Cook the pasta and drain.  Melt the butter in a skillet, and whisk in flour.  Cook for two minutes, stirring the whole time.  Add chicken broth and milk and bring to a boil.  Simmer for five minutes.  Remove from heat and add in the cheese, cream cheese, salt and pepper.

 

Sautee mushrooms, onion and thyme in oolive oil.  Cook for three minutes.  Add in wine and cook for another minute.  Combine all the ingredients/mixtures together in a 9x13 pan.  Top with breadcrumbs (if you want) and bake on 350 until browned.    Adapted from Cooking Light.