3 Tbsp Earth Balance Butter substitute
1/3 cup all purpouse flour
5 cups rice milk
1 cup chicken broth
pinch of nutmeg
salt
pepper
olive oil
2 tsp earth balance butter substitute
4 big chicken breasts
2-3 pkgs white button mushrooms, sliced4-6 cloves of fresh garlic, minced
1 yellow onion, diced
1 TBSp Thyme
1/2 cup white wine
1 box of linguini pasta
2 Tbsp fresh parsley
1 cup bread crumbs
In a medium-large sauce pot melt 3 Tbsp butter substitute and wisk with 1/3 cup flour for 1 minute on medium heat. Then add in 5 cups of rice milk… still wisking smooth. Then add in the chicken broth and wisk. Add in your pinch of nutmeg some salt and pepper and continue wisking for a nice smooth sauce as you raise the temperature until it boils. Then turn sauce down to a very low temperature keep the lid on, wisking occassionally. In a separate skillet melt a tsp butter substitute with a little olive oil swirl around then place your chicken breasts in pan with a little salt and pepper on each side. Cook these breasts on medium high for about 4-6 mins per side. Then once they are cooked through remove them placeing them in the 13×9 bakers pan you’ll use later and set the ckicken aside to cool. Using the pan and grease from the chicken add the sliced mushrooms and saute. Then add the diced onion, and the garlic then thyme and let cook a minute or so then add in the white wine and cook until the mushrooms have shrunk and the onions are tender. While this is cooking start a stock pot full of water on medium high heat to boil with a little salt. When mushrooms and onions are done set aside keeping them warm. Once your stock pot is boiling add your linguini and set your timer for about 8-9 minutes. Preheat your oven to 400 degrees. Take your cooled chicken and shred with either your fingers or a couple of forks. Once its shredded add your mushroom/onion mix over your chicken, wisk your white sauce then pour it over both. Once your pasta is ready strain it and add it to your dish. Then add 2 Tbsp fresh parsley and toss/stir chicken mixture. Then add your crushed breadcrumbs over the top of your smoothed out pasta/chicken mixture and add 6 small bits of butter substitute spread out over the top and pop in the oven. Bake at 400 for 20 mins. Watch to unsure it doesn’t burn the top you just want it crispy. Take it out and serve. Enjoy!