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1
Cook the linguine in a large pot of rapidly boiling water till al dente, about 10 min.
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2
Drain and set aside.
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3
Break porcini mushrooms into small pcs.
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4
Place the dry mushrooms and water in a small bowl to soak.
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5
Set aside.
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6
Meanwhile, heat 1 Tbsp.
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7
of oil in a 12-inch nonstick skillet over medium-high heat.
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8
Add in the garlic and onion.
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9
Cook till heated through and fragrant, about 2 min, stirring often.
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10
Add in the fresh mushrooms, oregano and 1/2 tsp.
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11
of salt.
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12
Add in the dry mushrooms and liquid.
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13
If the liquid is gritty, strain through a filter paper or possibly triple thickness of cheesecloth placed in a small strainer.
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14
Cook, uncovered, till the mushrooms have cooked through completely and the mix has thickened, about 5 more min, stirring often.
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15
Stir 2 Tbsp.
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16
of the flour into 1/4 c. of the chicken broth.
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17
Add in to the skillet along with the remaining broth and wine.
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18
Simmer, uncovered, till the liquid has reduced by 1/3, about 7 min.
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19
Remove from the heat.
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20
Stir in the linguine and 1/3 c. of the cheese.
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21
Transfer to a greased 10-c.-capacity shallow baking dish.
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22
Wash and dry the skillet.
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23
Cut the chicken into 1-inch dice.
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24
Combine the remaining 2 Tbsp.
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25
of flour, the remaining 1/2 tsp.
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26
of salt and pepper to taste in a large plastic food bag.
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27
Add in the diced chicken in batches.
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28
Separate the pcs if stuck together.
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29
Shake to coat the chicken.
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30
Set aside.
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31
Heat the oven to 350 degrees.
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32
Heat the remaining oil in a skillet over high heat.
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33
Add in the chicken.
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34
Stir-fry till light-brown on all sides, about 5 min.
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35
Stir into the linguine mix.
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36
Adjust the seasonings to taste.
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37
(This can be made 2 days ahead and refrigerated, covered with foil.
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38
Let stand at room temperature 1 hour before baking if chilled.)
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39
Stir in the basil leaves.
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40
Lightly compress the ingredients to flatten the surface.
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41
Sprinkle the remaining cheese over.
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42
Bake the casserole till browned, about 45 to 50 min.
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43
Serve warm.
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44
Spoon some of the liquid in the bottom of the dish over each serving.
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45
This recipe yields 6 servings.
