Instructions: 1. Melt 3 tablespoons butter in medium saucepan over medium heat. Add garlic and cook 30 seconds. Add flour and cook, stirring, 1 minute.

Gradually whisk in broth, cream, 1/4 teaspoon each salt and pepper, and pinch of nutmeg until smooth. Bring to boil,whisking constantly. Set aside.

2. Heat oven to 450 F. Cook noodles in boiling salted water until barely tender, 8 minutes. Drain and place in bowl. Stir in 1 1/2 cups prepared sauce.

3. Melt remaining 1 tablespoon butter in large skillet over medium-high heat. Add shallots and cook, stirring, 1 minute. Add shiitake and white mushrooms, thyme, remaining 1/4 teaspoon each salt and pepper, and pinch of nutmeg. Cook, stirring, until mushrooms are tender and liquid has evaporated, 5 minutes. Add sherry and boil 1 minute more.

4. Spoon half of noodles with 1/2 cup peas in shallow 2 1/2-quart baking dish. Top with half of chicken then half of mushroom mixture. Repeat layering with remaining noodles, peas, chicken and mushrooms. Pour remaining sauce evenly over top and sprinkle with Parmesan. Bake 15 minutes until golden and bubbly.

NOTES : Rich, creamy and packed with chunks of chicken, this baked pasta is accented by the combination of mushrooms. In a time crunch? Purchase a roasted chicken from the supermarket.

Prep Time: 25 minutes

Baking Time: 15 minutes Degree Of

Difficulty: Easy

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