Ingredients
Coarse salt
Ground pepper
6 tablespoon(s) butter
1 pound(s) white mushrooms, trimmed and sliced 1 inch thick
1/2 cup(s) all-purpose flour
3 cup(s) milk
1 can(s) (14 1/2-ounce) reduced-sodium chicken broth
3/4 cup(s) dry white wine
3 cup(s) grated Parmesan cheese
1/2 teaspoon(s) dried thyme leaves
1 pound(s) linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1 package(s) (10-ounce) frozen peas, thawed and drained
Preparation
Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes.
Transfer to a bowl, and set aside.
Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan.Bake until browned, about 30 minutes. Let stand 10 minutes before serving.
