Chicken Tetrazzini
Description
This great chicken dish is easy to make but a little time consuming. It's worth the wait though for a great, delicious meal. Serve with a salad and a crusty bread.
Ingredients
9 T. butter
2 T. olive oil
4 boneless, skinless chicken breasts
2 1/4 t. salt
1 1/4 t. freshly ground black pepper
1 lb. white mushrooms, wiped off and sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 T. chopped fresh thyme leaves
1/2 c. dry white wine
1/3 c. all-purpose flour or more as needed
4 c. whole milk, room temperature
1 c. heavy whipping cream, room temperature
1 c. chicken stock
1/8 t. ground nutmeg
12 oz. linguine or fettucine
3/4 c. frozen peas
1/4 c. chopped fresh Italian parsley leaves
1 c. grated Parmesan cheese
1/4 c. dried Italian-style breadcrumbs or panko
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 450 degrees.
Wash chicken and pat dry with paper towels.
Spread 1 T. butter over a 13 x 9 x 2 inch baking dish.
Melt 1 T. each of butter and oil in a deep large non-stick skillet over medium-high heat.
Sprinkle chicken with 1/2 t. each of salt and pepper; add chicken to the hot skillet; cook until pale golden and just cooked through, about 4 minutes per side. Transfer chicken to a platter to cool slightly; coarsely shred the chicken into bite-size pieces; place into a large bowl.
Meanwhile, add 1 T. each of butter and oil to the same pan; add mushrooms; saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 1-2 minutes. Add onion, garlic, and thyme; saute until onion is translucent, about 8 minutes. Add wine; simmer until it evaporates, about 2 minutes. Transfer mushroom mixture to the bowl with the chicken.
Melt 3 T. butter in the same pan over medium-low heat; add flour; whisk 2 minutes. Whisk in milk, cream, stock, nutmeg, remaining 1 3/4 t. salt, and remaining 3/4 t. pepper. Increase heat to high. Cover; bring to a boil; simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of well salted water to a boil; add linguine; cook until tender but still firm to the bite, stirring occasionally, about 9 minutes; drain.
Add linguine, sauce, peas, and parsley to the chicken mixture; toss until sauce coats the pasta and mixture is well blended.
Transfer pasta mixture to the prepared baking dish.
Stir cheese and breadcrumbs in a small bowl to blend; sprinkle cheese mixture over pasta. Dot with the remaining 3 T. butter.
Bake, uncovered, until golden brown on top and sauce bubbles, about 25 minutes.
6-8 servings.