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Recipe Summary

prep:
20 mins
bake:
50 mins at 375°
cook:
10 mins
Servings:
8
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Ingredients

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Directions

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  • Heat oven to 375°F. Coat shallow 2-1/2-quart oval casserole with cooking spray. Cook linguini following package directions (if making ahead-see Tip below-cook pasta just until barely tender). Drain linguini; rinse with cold water; drain. Return to pot.

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  • In large skillet, melt 2 tablespoons butter over medium-high. Add chicken; sauté 3 minutes, just until cooked through. With slotted spoon, remove chicken to a bowl.

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  • In same skillet, melt remaining 2 tablespoons butter. Add onion; sauté 3 minutes. Remove from heat. Stir in flour, salt, nutmeg and cayenne. Gradually stir in 2 cups half-and-half. Boil, stirring, until slightly thickened, 2 minutes. Remove from heat.

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  • In small bowl, combine yolks, remaining half-and-half and sherry. Stir into skillet along with 1/2 cup cheese and tarragon. Remove 1 cup sauce and add to linguini. Spoon linguini into prepared casserole, arranging around edge (or, if making ahead, spread over bottom of casserole).

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  • Into remaining sauce in skillet, stir chicken, artichokes and peas. Spoon into center of casserole inside linguini (or over linguini if making ahead). Sprinkle with remaining 1/2 cup cheese; cover with nonstick foil or regular foil coated with cooking spray.

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  • Bake in 375°F oven 45 minutes. Uncover; bake 5 minutes. Let stand 10 minutes.

Nutrition Facts

421 calories; total fat 14g; saturated fat 7g; cholesterol 128mg; sodium 698mg; carbohydrates 41g; fiber 4g; protein 31g.

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