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There’s no creativity with the body of this post because this dish speaks for itself…and I had another long day at work. It’s my favorite recipe made so far with the Zestuous Weeknight Mornay (Cheese) Sauce.
Next time I make it, I’m actually going to omit the chicken. The veggies were so good. Sautéed onions, garlic and mushrooms with fresh spinach all encapsulated with Italian cheeses and whole wheat linguine ~ enough said.
I made this in a larger pan (13 x 9), so from the fridge, I baked this one for 25 minutes at 350. Nice bubbly cheese and crispy edges. Bon appétit!
Chicken Spinach and Mushroom Linguine
Ingredients
- 1 13.5- oz. box linguine
- 1 tablespoon butter
- ½ cup onion, diced
- 2 cloves garlic, minced
- 1 cup portabella mushrooms, sliced
- 2 cups hand-torn spinach leaves
- 1 ½ cups cooked chicken
- 3 tablespoon butter
- ¼ cup flour
- 2 cups milk
- 8 ozs., 2 cups Italian cheeses
- 1 tsp. salt
- ½ tsp. Italian seasoning
- Panko breadcrumbs
Instructions
- Cook pasta, until al dente.
- Heat butter in a skillet and sauté the onions and garlic, until tender. Add the mushrooms and continue to sauté until moist. Add the spinach and cook until it wilts.
- Dice chicken and boil, until cooked through. Drain and set aside.
- Prepare the Mornay Sauce using the butter, flour, milk, cheese, salt and Italian seasoning.
- Combine the pasta, sautéed veggies, chicken and mornay sauce.
- Spoon into baking dish and sprinkle with panko breadcrumbs. You can also add more cheese and/or butter on top for more deliciousness.
- Cover each pan with foil, so you can reheat it on a weeknight.
- Bake at 350 for 15-20 minutes, or until heated through.
Nutrition information is automatically calculated, so should only be used as an approximation.
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