This turned out to be really good! I felt like I dirtied up a lot of pots to make this, but it was good! I used Morningstar Farms fake chicken strips for the chicken. I thought when I poured it all into the baking dish that it was too watery, but it turned out fine.
(Cooking Light, Jan./Feb. 2014)
10 ounces uncooked linguine
2 tbsp butter
1/4 cup all-purpose flour
2 1/2 cups unsalted chicken stock (I used vegetarian chicken stock)
1 12-ounce can evaporated low-fat milk
2.5 ounces grated Parmigiano-Reggiano cheese, divided
1 ounce 1/3-less fat cream cheese
1 tsp kosher salt
1/2 tsp black pepper
4 tsp olive oil
2 8-ounce packages sliced mushrooms
1 cup chopped onion
1 1/2 tbsp minced garlic (about 6 cloves)
2 tsp fresh thyme
1/2 cup dry white wine
3 cups shredded cooked chicken breast (I used 1 bag Morningstar Farms Chicken Strips)
1 cup frozen green peas
1 1/2 ounces French bread baguette, torn into pieces
1/4 cup chopped fresh flat-leaf parsley
1. Preheat oven to 375 degrees F.
2. Cook pasta according to package directions, omitting salt and fat; drain.
3. Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. Gradually add stock and milk; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in 2 ounces Parmigiano=Reggiano cheese, cream cheese, salt, and pepper.
4. Heat a large skillet over medium-high heat. Add 1 tbsp oil to pan; swirl to coat. Add mushrooms; saute 3 minutes, stirring occasionally. Add onion, garlic, and thyme; saute 3 minutes. Add wine; cook 1 minute. Combine milk mixture, mushroom mixture, pasta, chicken, and peas; toss to combine. Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
5. Place bread in a food processor; drizzle with 1 tsp oil. Process until coarse crumbs form. Combine breadcrumbs and remaining Parmigiano-Reggiano; sprinkle evenly over pasta. Bake at 375 degree F for 30 minutes or until browned and bubbly. Top with parsley.