The Chicken Tetrazzini
From mrcooksalot 12 years ago
- 1hr 35 min to make
- Serves 6-8
Now that you have the recipe, throw down a bit of Italian love to your dinner guests and make sure to get pics of all the happy faces as they bite into this amazing dish.
Ingredients
- 9 tablespoons butter shopping list
- 2 tablespoons olive oil shopping list
- 4 boneless skinless chicken breasts shopping list
- 2 1/4 teaspoons salt shopping list
- 1 1/4 teaspoons freshly ground black pepper shopping list
- 1 pound white mushrooms, sliced shopping list
- 1 large onion, finely chopped shopping list
- 5 cloves garlic, minced shopping list
- 1 tablespoon chopped fresh thyme leaves shopping list
- 1/2 cup dry white wine shopping list
- 1/3 cup all-purpose flour shopping list
- 4 cups whole milk, room temperature shopping list
- 1 cup heavy whipping cream, room temperature shopping list
- 1 cup chicken broth shopping list
- 1/8 teaspoon ground nutmeg shopping list
- 12 ounces linguine shopping list
- 3/4 cup frozen peas shopping list
- 1/4 cup chopped fresh Italian parsley leaves shopping list
- 1 cup grated Parmesan shopping list
- 1/4 cup dried Italian-style breadcrumbs shopping list
How to make it
- Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
- 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.
- Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
- 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.
- Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
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