Oh my goodness…you’re going to love this one! You’ll find yourself wanting seconds and maybe even thirds! Way to go, Martha Stewart!
Salt & Pepper
6 Tbsp butter substitute (I prefer Benecol)
1 lb baby bella mushrooms, sliced
1/2 cup flour
3 cups lactose free milk
1 can 14.5oz reduced sodium chicken broth
3/4 cup dry white wine
1.5 cups shredded parmesan cheese
1 lb. linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded
1 package 16oz frozen peas, thawed and drained
1 package cherry tomatoes (optional)
Preheat oven to 400*. Bring a large pot of water to a boil to prepare for linguine. In a large skillet, melt 2 Tbsp butter over high heat. Add mushrooms, salt & pepper. Cook, tossing frequently, until tender and browned, 8-10 minutes. Transfer to a bowl and set aside. In the same pan, melt remaining 4 Tbsp butter over medium heat. Add flour slowly, whisking about 1 minute. Whisking constantly, gradually add milk, broth and wine. Bring to a boil, reduce to a simmer, and add cheese. Season with salt & pepper. Cook pasta 2 minutes less than package instructions. Add sauce, chicken, peas, mushrooms & tomatoes to the drained pasta. Toss well. Pour into baking dish and bake for 30 minutes.
Don’t forget to add love, it makes all the difference!