Chicken Linguine a la Me Recipe

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine and return to a boil. Cook uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite about 11 minutes. Drain.

Meanwhile melt the 2 tablespoons butter in a large pot over medium-high heat. Stir in the onions garlic mushrooms and broccoli and cook and stir for 5 minutes. Pour in the chicken broth; cover and simmer until broccoli is just tender. Stir in the chicken and cook until chicken is no longer pink in the center about 5 minutes.

While the chicken is cooking melt the butter in a saucepan over medium-low heat. Whisk in the flour and stir until the mixture becomes paste-like and light golden brown about 5 minutes. Add the butter-flour mixture to the chicken mixture stirring constantly with a fork to prevent lumps. Pour in the milk stirring constantly until smooth. Reduce heat to medium; simmer for 5 minutes more.

Stir in the Colby-Jack cheese; reduce heat to low and continue stirring until cheese is melted. Stir in the linguine. Season to taste with salt and pepper.