1 lb linguine or spaghetti
1 1/2 lbs chicken breast, cooked and shredded (3-4 C)
2 8 oz. pkg sliced mushrooms
2 1/2 C chicken stock
1 C milk
1 C white onion, chopped
3 cloves garlic, minced
2/3 C all-purpose flour
2/3 C Parmesan cheese, divided
1/2 C dry white wine
1/3 C low-fat cream cheese
1 Tbsp olive oil
1 1/2 Tbsp unsalted butter
salt and ground pepper, to taste
Preheat oven to 375 F degrees. Lightly spray 9x13 baking dish with non-stick cooking spray.
Bring a large pot of lightly salted water to a boil. Cook pasta until al dente.
In a large pan or skillet, over medium-high heat, swirl 1 Tbsp olive oil to evenly coat the pan.
Add mushrooms and sauté until softened. Add onion and garlic. Cook until onion is translucent and garlic fragrant.
Pour in white wine, reduce heat, and cook until reduced.
In a medium saucepan, melt butter over medium heat, and whisk in flour to create a roux.
Once smooth and dark golden in color, slowly pour in milk and chicken stock, stirring continuously.
Bring sauce to a boil. Reduce heat and simmer for 7 minutes, or until thickened.
Remove from heat and stir in Parmesan, cream cheese, salt, and pepper. Stir well.
Combine sauce, mushrooms, and onions. Add pasta and shredded chicken. Mix to combine.
Pour mixture into baking dish.
Bake for 30-35 minutes, or until cooked through and bubbly.
Let cool for 5 minutes before serving.