Go Back
Spinach and Mushroom Linguine
Print Recipe
No ratings yet

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

  • pasta, spinach, chicken, mushrooms and sauce.
  • 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.
  • Italian mornay sauce.
  • Prepare the Mornay Sauce using the butter, flour, milk, cheese, salt and Italian seasoning.
  • Spinach mixed into pasta.
  • Combine the pasta, sautéed veggies, chicken and mornay sauce.
  • Pasta in casserole dish.
  • 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.