Linguine with Mushrooms, Chicken, and Broccoli

• 1/2 pounds Linguine
• 1 pound Brown Mushrooms, Sliced 1/4-inch Thick
• 2 Tablespoons Butter
• 1/2 cups Sweet Marsala Wine
• 1 Tablespoon Flour
• 1/2 cups Chicken Broth
• 1/4 cups Milk
• 13 cups Finely-grated Parmigano-Reggiano
• 1 whole Head Broccoli, Cut Into Florets
• 2 whole Large Chicken Breasts, Poached In Chicken Broth And Cut Into Pieces
• 1/4 cups Italian Parsley, Finely Chopped
• Salt And Pepper, to taste

1. Cook linguine in salted boiling water until not quite al dente.
2. While pasta cooks, saute sliced mushrooms in melted butter over high heat.
3. Deglaze mushroom pan with marsala, letting the alcohol evaporate.
4. Sprinkle pan with flour and whisk into the reducing wine, then add chicken broth, milk, and grated cheese, whisking and allowing to further reduce until a sauce forms.
5. Add linguine and stir to coat, continuing to cook the pasta until it is al dente, and adding pasta cooking water if too dry.
6. Meanwhile, steam broccoli florets in salted water.
7. Add broccoli and cubed chicken and stir to combine, seasoning with salt and pepper to taste.
8. Sprinkle with chopped parsley and serve.

linguine, brown mushrooms, butter, sweet marsala, flour, chicken broth, milk, broccoli, chicken breasts, italian parsley, salt

Taken from tastykitchen.com/recipes/main-courses/linguine-with-mushrooms-chicken-and-broccoli/ (may not work)