Ease of Preparation: Beginner
A delicious, unauthentic American-Italian dish. The highlight of this dish is the excessive use of parmesan and the unashamed use of a generous cream sauce. This dish is another one of my family’s favorite recipes. It was first brought into our family by my grandparents' neighborhood gourmet club.
- This dish should taste cheesy, creamy, and savory.
- The weight of this dish is heavy but can be balanced with lemon juice or vinegar.
- The texture of this dish is soft.
- This dish is good for people with low treatment side effects.
- This dish gives an emotional response of being warm and loved.
- This dish is best categorized as American-Italian.
- 4 chicken breasts, seasoned with salt and pepper, grilled, and cut into cubes
- 2 c. parmesan cheese, grated
- 1 lb. linguine noodles
- 1 medium yellow onion, diced
- 8 oz. Portabella mushrooms, sliced
- 1 small jar pimentos
- 1 c. heavy whipping cream
- 1/2 stick butter
- 4 tbsp. flour
- 1 tbsp. soy sauce
- 1 tbsp. black pepper
- 1 tbsp. red wine vinegar
- 2 tbsp. sugar
- 2 tbsp. garlic, minced
- 1 tbsp. dried oregano
Prepare sauce. Melt butter over medium heat in large sauté pan. Add mushrooms, onions, garlic, and oregano. Sauté until onions and mushrooms sweat and onions are translucent. Add soy sauce, pepper, red wine vinegar, and sugar. Stir in flour to soak up the excess butter. Whisk in cream. Allow to thicken. Remove from heat. Stir in pimentos and half of the parmesan.
In a large mixing bowl, combine cooked noodles, sauce, and chicken, stirring thoroughly. Transfer to a large casserole dish. Cover top with parmesan. Bake in a 350°F oven until parmesan is golden brown across the top.
If it doesn't look like there is going to be enough sauce, add milk to stretch sauce out. This is a family recipe so my mom was extremely partial to this recipe.
For more information about Chef Ryan and Cooking for Chemo, visit cookingforchemo.org