Linguine And Broccoli With Sweet Onion Sauce

• 3/4 pound linguine
• 2 1/2 cups broccoli flowerets
• 2 tablespoons olive oil
• 1 sweet onion medium, Vidalia, sliced thin, separated into rings
• 1 cup milk
• 1 cup chicken stock
• 3 teaspoons cornstarch
• 2 teaspoons salt divided
• 1/4 teaspoon black pepper
• 1/2 teaspoon nutmeg fresh ground
• 3 tablespoons white wine I use Sauvignon Blanc
• 3 ounces shredded mozzarella cheese *optional

1. Place large pot of water on to boil to cook linguine, follow package directions (about 12 minutes). I add salt to water while coming to a boil. While linguine is cooking, add broccoli for the last 5 or 6 minutes, depending on how firm you like your broccoli. I like 5 minutes (firmer broccoli). Drain well
2. While the linguine is cooking, add olive oil to a non-stick skillet. Add separated rings of onion to skillet. Cook, covered over medium-low heat for about 10 minutes. I like to add a little salt to the onions while they are getting tender. Make sure to stir occasionally.
3. In a measuring cup (2 cupper), add 1 cup milk (I use 2% when I like creamier sauce, feel free to use whole or skim), 1 cup chicken stock, cornstarch, 1 tsp salt, black pepper, and nutmeg. Whisk it together and add to onion in the skillet. Cook and stir over medium heat until thickened and bubbly (about 3 or 4 minutes). Stir in wine and mozzarella (optional), cook about 2 minutes or until cheese is melted. Add drained linguine and broccoli to skillet and toss to coat well.
4. Serve immediately, topping nest of pasta with a sprinkle of shredded mozzarella if you would like to fancy it up!
5. @mangialicious.com

linguine, broccoli flowerets, olive oil, sweet onion, milk, chicken stock, cornstarch, salt, black pepper, nutmeg, white wine, mozzarella cheese

Taken from www.yummly.com/recipe/-Linguine-and-Broccoli-with-Sweet-Onion-Sauce-983963 (may not work)