Chicken Linguine With Mushrooms

• 1 lb ronzoni linguine (it really is the best for the price!)
• 2 cups diced mushrooms, your preference
• 6 chicken thighs, boneless and skinless, salted and peppered on both sides
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 leek
• 2 garlic cloves
• 1 tablespoon parsley
• 14 teaspoon red pepper flakes
• 1 bay leaf
• salt
• fresh ground pepper
• 13 cup dry white wine
• 13 cup dry sherry
• 13 cup milk
• 13 cup cream
• parmesan cheese (to garnish)

1. Bring five quarts water to a boil and add one tbsp salt.
2. Add pasta and cook until just al dente, about ten minutes.
3. Meanwhile, add olive oil to large saute pan at medium heat.
4. Add butter to melt.
5. Add mushrooms, garlic and leeks and saute until soft.
6. Add chicken thighs.
7. Add wine and sherry, let thighs simmer for a few minutes and then turn over.
8. Add milk and cream, bay leaf, red pepper flakes, parsley, salt and ground pepper.
9. Simmer and let sauce reduce for about ten minutes.
10. Turn chicken over one more time.
11. Taste sauce and add sherry, salt, pepper etc.
12. to your taste.
13. After sauce is reduced and chicken is cooked through, serve over a scoop of noodles on each plate.
14. One thigh per plate.

ronzoni linguine, mushrooms, chicken, olive oil, butter, leek, garlic, parsley, red pepper, bay leaf, salt, fresh ground pepper, white wine, sherry, milk, cream, parmesan cheese

Taken from www.food.com/recipe/chicken-linguine-with-mushrooms-260935 (may not work)