Linguini with Mushrooms and Chicken in Sherry Cream Sauce

Published on by carol lou

Check out the photo below, I found this recipe folded in one of my cookbooks that my mom wrote years ago.  Oh, how cooking has changed – she wrote a can of mushrooms which I would never buy now since fresh varieties are plentiful.  She also listed almonds as a topping, which I omitted.  However, with the changes I made, it still warmed my heart to make a recipe from my mom and I will tell you , it is delicious.

 

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Linguini with Mushrooms and Chicken in a Sherry Cream Sauce

Servings 4

Ingredients

  • 3 tablespoons butter
  • 1 cup sliced mushrooms
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 3/4 cup half and half
  • 2 tablespoons sherry
  • 3 oz. shredded Gruyere or Swiss cheese
  • 2 cups cooked, diced chicken
  • salt and pepper
  • 8 oz linguini, cooked al dente
  • 1/4 cup Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat oven to 375 degrees.  Lightly greases a 2 quart baking dish.  Cook pasta and drain.  In a large saucepan, melt the butter and saute the mushrooms. Add the flour and cook stirring 2 minutes, slowly add the broth and half and half.  Cook and stir until thick and bubbly.  Add the chicken and shredded cheese.  Stir until cheese is melted.  Stir in the sherry, salt and pepper to taste.  Toss with the cooked pasta and pour into prepared baking dish.  Top with Parmesan cheese, bake for 15 - 20 minutes until hot and bubbly.  Top with parsley.