1/2 T butter
1/2 C onion, finely chopped
1/2 t freshly ground black pepper
1 t salt
2 C cremini or baby bella mushrooms, sliced
1/4 C port wine
1/3 C flour
2 3/4 C chicken broth
1 1/4 C grated Parmesan
1/4 C (2 oz) cream cheese
3 C hot cooked linguini (or even better fideos or filini)
2 C chopped or shredded chicken (or turkey)
1 T breadcrumbs
Preheat oven to 350 degrees F.
Coat a large stockpot with spray, then melt butter in it. Add veggies, salt and pepper and saute over medium high heat about 4 minutes. When mushrooms are tender, add port and cook 1 minute.
Add flour, dredging veggies. Whisk mixture as it thickens - 3 minutes. Gradually add broth, stirring constantly. Bring to a boil and then don to a simmer. Simmer 5 minutes, stirring. Remove from heat and add cream cheese and one cup Parmesan, whisking until melted.
Add pasta and chicken, mixing. Put mixture in an Spray an 8 inch dish and fill with mixture. Mix remaining cheese and breadcrumbs, and sprinkle over pasta mixture. Bake 30 minutes until slightly browned.
Let stand before serving. Serves 6.