I used only 4 tbsp of butter (the recipe called for 9!!!), only 2 cups of milk, no cream and about 2 - 2 1/2 cups of chicken stock. It actually worked excpet leftovers are a little too try for my liking. I'm sure if I loaded up on all that creamy goodness it would have been fine. I added about a cup of chopped artichoke hearts which I thought was great! I'd love to make something like this with more artichoke hearts - Yum! One thing I cannot understand about this recipe. Why is this made with a long pasta instead of something short like penne, rigatoni, ziti? I think I would have been happier with that. Steve kept trying to twirl it (probably to make me crazy) but it's baked, it's supposed to be compact which is NOT twirlable my dear!!! :-)
I am going to post the original recipe and you decide if you want to incorporate my changes above. If you do make the full fat version I'd like to know if it made a difference with your leftovers. Take a look at this recipe from Giada.
by Giada De Lauretiis
9 tablespoons butter2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.