Chicken Linguine a la Me

• 1 (8 ounce) package linguine pasta
• 2 tablespoons butter
• 3 green onions, chopped
• 5 cloves garlic, diced
• 1/2 pound fresh mushrooms, sliced
• 1 small head broccoli, chopped
• 1 (14 ounce) can chicken broth
• 3 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 (8 ounce) package Colby-Jack cheese, cubed
• salt and ground black pepper to taste

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
2. Stir in the linguine, and return to a boil.
3. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes.
4. Drain.
5. Meanwhile, melt the 2 tablespoons butter in a large pot over medium-high heat.
6. Stir in the onions, garlic, mushrooms, and broccoli, and cook and stir for 5 minutes.
7. Pour in the chicken broth; cover and simmer until broccoli is just tender.
8. Stir in the chicken, and cook until chicken is no longer pink in the center, about 5 minutes.
9. While the chicken is cooking, melt the butter in a saucepan over medium-low heat.
10. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes.
11. Add the butter-flour mixture to the chicken mixture, stirring constantly with a fork to prevent lumps.
12. Pour in the milk, stirring constantly until smooth.
13. Reduce heat to medium; simmer for 5 minutes more.
14. Stir in the Colby-Jack cheese; reduce heat to low and continue stirring until cheese is melted.
15. Stir in the linguine.
16. Season to taste with salt and pepper.

linguine pasta, butter, green onions, garlic, mushrooms, broccoli, chicken broth, skinless, butter, allpurpose, milk, cheese, salt

Taken from allrecipes.com/recipe/chicken-linguine-a-la-me/ (may not work)