Serves: a TON of people…it makes 2, 9×13 pans! So that’s about 12, or 6 people for each dish. 🙂
Prep Time: 30-45 minutes
Author: Martha Stewart (and you know…I tweaked it)
6 T butter
1 lb white button mushrooms, trimmed and thick sliced
1/2 C all purpose flour
3 C milk (I use a combo of 2 C half and half and 1 C skim milk for extra creaminess)
1 can reduced sodium chicken broth (Or use the DIY one!)
3 C Parmesan Cheese
1 lb linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (see! you can make broth with this!) or you can use leftover turkey breast too
1 jar pimentos
2 t minced garlic
1 pkg frozen peas, thawed and drained (these are optional but they make it pretty)
salt and pepper to taste (white pepper is yummy in this too if you have it)
1. Preheat over to 400 degrees. Bring a large pot of salted water to a boil for the pasta. In a large saucepan, melt 2 T butter over high heat. Add mushrooms and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8-10 minutes. Transfer to a bowl and set aside.
2. Make sauce: in same saucepan, melt remaining 4 T butter over medium heat. Add flour; cook, whisking about 1 minute. Whisking constantly, gradually add half and half, milk and broth. Bring to a boil; reduce to a simmer, add 2 C parmesan. Season with salt and pepper.
3. Cook pasta 2 minutes LESS than the package instructs for al dente; drain. Spray 2, 9 x 13″ pans with a little EVOO or cooking spray. Divide noodles between the pans. Combine sauce, chicken (or turkey) peas, pimentos and mushrooms. Divide between the two pans, pouring over the top of the noodles to coat. Sprinkle with remaining Parmesan. Freeze one, bake the other one (30 minutes!).