Lunch: Linguine and Chicken For Two

Dinner for two ready in just 45 minutes! Enjoy this delicious chicken, linguine and veggies casserole recipe.

Ingredients

1 (9-oz.) pkg. refrigerated linguine, cut into thirds
1 tablespoon margarine or butter
1 cup sliced fresh mushrooms
1/4 cup sliced green onions
1 tablespoon all purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup chicken broth
1/2 cup half-and-half or milk
1 to 2 tablespoons dry sherry, if desired
1 cup cubed cooked chicken or turkey
1/4 cup chopped purchased roasted red bell peppers (from 7.25-oz. jar) or chopped pimientos, drained

Instructions

Heat oven to 350 °F. Grease 8-inch square (2-quart) baking dish. Place uncooked linguine in colander; rinse with hot water for 15 to 30 seconds or until softened. Set aside.
Melt 1 tablespoon margarine in medium saucepan over medium heat. Add mushrooms and onions; cook and stir 2 to 3 minutes or until tender.
Stir in flour, salt and pepper; mix well. Stir in broth; cook and stir until thickened and bubbly. Stir in half-and-half, sherry, chicken, roasted bell peppers and linguine; mix well. Spoon mixture into greased baking dish; cover with foil. Bake at 350 °F. for 15 minutes.
Meanwhile, in small bowl, combine all topping ingredients; mix well. Uncover dish; sprinkle topping over casserole. Bake, uncovered, an additional 5 to 10 minutes or until casserole is bubbly and topping is light golden brown.

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