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Awesome comfort food, slightly elevated. I used a rotisserie chicken, so quicker to prepare. I would snap the linguine in half (at the very least) before cooking - having it longer made it a tad difficult to manoeuvre. Otherwise, a definite keeper! (Can't wait for the leftovers!) Oh, I also halved this recipe, for what it's worth.
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
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1st Keep
 Lainey
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