Check out this easy way to make a savory Italian dish from Four Sisters Catering
Creamy White Wine Sauce Linguini Pasta and sauteed mushrooms served casserole style with slow simmered chicken!
1 pkg Bone-in Chicken breasts
1 1/2 quarts Chicken Stock
Simmer Chicken in a pot with a lid tightly on until done
Remove Chicken from broth & place on a cookie sheet to cool.
Cut chicken off the bone and slice.
Saute' I box of button Mushrooms in 1 stick of melted butter,
season with garlic salt
Boil 1/2 lb of Linguini pasta in water with a little oil and a pinch of salt
for 5 minutes. Remove pasta & rinse with cold water set aside.
Fry 12 oz bacon on a low fire until crisp .
When done drain on paper towels
In a pot
1/2 lb butter
1/2 cup flour
1quart of heavy whipping cream
1 quart of chicken broth
1 cup of Parmesan cheese
2 tsp salt
1/2 tsp white pepper 1 cup Sauvignon Blanc Wine
Melt Butter in the pot, stir in 1/4 cup flour . Whisk until smooth.
Add Whipping cream and Chicken Broth
Add Parmesan Cheese.
Take all ingredients and pasta and toss in a large bowl
Spoon in to 9x13 Inch pan
Sprinkle 1/2 cup of Parmesan cheese on top and any left over bacon for garnish
375 for 30 minutes
Until Bubbly & Golden
SERVE & ENJOY!!!!!