Since I live in Chicago and Tamara
lives in Cleveland it is hard for me to do the planning, so the Grandmothers
to-be took the lead on the baby shower plans and I helped them where I could
from afar (pintrest always has great ideas – see picture below of the Baby Boy
Gibbs wish cards). Phil’s Mom (Phil is
Tamara’s husband and close friend as well) took the lead on figuring out a
great main dish for our afternoon luncheon.
Despite the drama of changing locations last minute (Hurricane Sandy
knocked power out at the Gibb’s house where it was supposed to be held) and
then realizing there was no oven at the new location, Phil’s Mom rose to the
challenge and made an AMAZING dish. She
found it on FoodNetwork.com and is a Giada De Laurentiis recipe. It was such a hit people kept going back for
2nds, 3rds and 4ths throughout the afternoon.
She did say that she tried to decrease the fat a little by using 1-2%
milk vs. whole milk and half & half instead of heavy whipping cream, but
hey, do what suits your fancy.
Ingredients
9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken
breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground
black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme
leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room
temperature
1 cup heavy whipping cream, room
temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian
parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style
breadcrumbs
Directions
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over
a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a
deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with
1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook
until pale golden and just cooked through, about 4 minutes per side. Transfer
the chicken to a plate to cool slightly. Coarsely shred the chicken into
bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each
of butter and oil to the same pan. Add the mushrooms and saute over medium-high
heat until the liquid from the mushrooms evaporates and the mushrooms become
pale golden, about 1-2 minutes. Add the onion, garlic, and thyme, and saute
until the onion is translucent, about 8 minutes. Add the wine and simmer until
it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with
the chicken.
Melt 3 more tablespoons butter in
the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk
in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and
remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a
boil. Simmer, uncovered, until the sauce thickens slightly, whisking often,
about 10 minutes.
Bring a large pot of salted water
to a boil. Add the linguine and cook until it is tender but still firm to the
bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce,
peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta
and the mixture is well blended.
Transfer the pasta mixture to the
prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend.
Sprinkle the cheese mixture over the pasta. Dot with the remaining 3
tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce
bubbles, about 25 minutes.
Fun Drinks: Mom's Champagne & Apple Cider
Wishes For Baby Gibbs – Thanks Pintrest
For The Idea!!
Wishes On The Wishing Tree
Tamara & Katherine
Recipe Source: Food Network
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