I love teaching my kids how to cook.
It gives me peace of mind as I send them off to college that they can cook a meal instead of eating out all the time.
When we went grocery shopping yesterday Daughter #2 picked a recipe she found on Delish.com. I told her she could cook the whole thing and I would be her sous-chef.
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
- 1 lb linguine
- 3 tbsp butter
- 2 cloves garlic minced
- 1 cup mushrooms thinly sliced (we used frozen peas instead. Kids are not a fan of mushrooms!)
- 1 lb boneless skinless chicken breasts
- 2 tbsp all-purpose flour
- ½ cup low sodium chicken broth
- 1 cup heavy cream
- Salt
- freshly ground black pepper
- 2/3 cup freshly grated Parmesan cheese
Ingredients
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Instructions
- Preheat oven to 350°. Prepare linguine according to package instructions. Drain and transfer to baking dish.
- In a large skillet over medium heat, melt 1 Tbsp butter. Cook garlic until fragrant, 1 minute, then add mushrooms and cook until golden and moisture is released.
- Add chicken and cook, stirring, until lightly golden, 5 minutes. Transfer mushrooms and chicken to baking dish. (We added the frozen peas when chicken was almost cooked through-about 2 minutes more.)
- Return skillet to medium heat and melt remaining 2 Tbsp butter. Whisk in flour until completely combined, then slowly whisk in broth and bring to a simmer.
- Pour in heavy cream and bring to simmer over low heat, stirring occasionally and allowing sauce to thicken, about 10 minutes.
- Pour sauce over mixture and season with salt and pepper. Toss to combine.
- Sprinkle with Parmesan cheese and bake until sauce is bubbling and cheese is golden, 25 minutes.
I was so proud of my sweet girl for not only doing a great job on dinner but also that she wanted to do it. I’m a proud mama!
Happy Fourth of July to all you beautiful people.
Be safe, smart, and enjoy your holiday.
We are so blessed to live in the best country in the world. YEAH USA!!!
Love y’all,
Linda
