Chicken Tetrazzini

• 10 ounce uncooked linguine
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 2 1/2 cups unsalted 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 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 teaspoons olive oil, divided
• 2 (8-ounce) packages sliced mushrooms
• 1 cup chopped onion
• 1 1/2 tablespoons minced garlic (about 6 cloves)
• 2 teaspoons fresh thyme
• 1/2 cup dry white wine
• 3 cups shredded cooked chicken breast
• 1 cup frozen green peas
• Cooking spray
• 1 1/2 ounces French bread baguette, torn into pieces
• 1/4 cup chopped fresh flat-leaf parsley

1. Preheat oven to 375u0b0.
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 tablespoon 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 teaspoon oil. Process until coarse crumbs form. Combine breadcrumbs and remaining Parmigiano-Reggiano; sprinkle evenly over pasta. Bake at 375u0b0 for 30 minutes or until browned and bubbly. Top with parsley.
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linguine, butter, allpurpose, milk, cheese, cream cheese, kosher salt, black pepper, olive oil, mushrooms, onion, garlic, thyme, white wine, chicken, frozen green peas, cooking spray, bread baguette, parsley

Taken from www.myrecipes.com/recipe/chicken-tetrazzini-1 (may not work)