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2 cups cooked chicken, diced (use leftover chicken from making stock)
salt and cracked pepper
1/3 lb old cheddar cheese, shredded
linguine
3 tbsp parsley, minced
3 tbsp pine nuts, toasted
Boil the linguine in salted water.
Melt the butter in a non-stick dutch oven.
Saute the garlic for 1 minute and then add the mushrooms. Saute for 4 minutes. Remove from the pot and set aside.
Degalze the pot with the wine. Bring it to a boil and then stir in the cream, milk, mushrooms, and chicken. Season with salt and pepper. Heat through without boiling.