It’s a Rotisserie chicken week which will conclude with the recipe that is perfect take to a big people get-together.
The ingredients mentioned below are halved from the original recipe as the original will be big to feed a small army.
Ingredients
2 rotisserie chickens, deboned
½ cup butter (1 stick)
16 oz. mushrooms
½ bunch green onions, thinly sliced
2 cups half-and-half
1 ½ tablespoons dry sherry (optional)
¼ cup white wine
1 tablespoon dry parsley
1 jar (2 oz.) chopped pimentos
1 teaspoon salt
½ teaspoon black pepper
1/8 cup butter, melted
1/8 cup all-purpose flour
1 can (4 oz.) water chestnuts
1 pkg. (15 oz.) linguine
½ package (16 oz.) frozen peas
½ cup freshly grated Parmesan cheese, more if desired
To start with in a 5-quart Dutch oven, melt ½ cup butter and saute mushrooms for 3 to 5 minutes. Add green onions, half-and-half, sherry, wine, parsley, pimento, salt and pepper. Heat, but do not boil. Blend 1/8cup butter and flour to make a paste. Stir into mixture, add chicken and water chestnuts. Continue to stir until smooth and thickened.
Preheat oven to 375 degrees. Boil water and add pasta, cook until tender. Drain pasta and combine with chicken mixture. Stir in frozen peas. Pour into
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