Chicken Tetrazzini
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
39
Spice
52
Sweetness
38
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
9 tbsps
Butter2 tbsps
Olive Oil2.25 tsps
Salt1.25 tsps
Ground Black Pepper (freshly)450 g
White Mushrooms (sliced)1 large
Onion (finely chopped)5 cloves
Garlic (minced)1 tbsp
Thyme Leaves (chopped fresh)1 cup
White Wine (dry)1 cup
All-Purpose Flour1 cup
Chicken Broth1 tsp
Ground Nutmeg340 g
Linguine3 cup
Pea (frozen)1 cup
Grated ParmesanDirections:
1
Watch how to make this recipe
2
Preheat the oven to 450 degrees F
3
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish
4
Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat
5
Sprinkle the chicken with 1/2 teaspoon each of salt and pepper
6
Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side
7
Transfer the chicken to a plate to cool slightly
8
Coarsely shred the chicken into bite-size pieces and into a large bowl
9
Meanwhile, add 1 tablespoon each of butter and oil to the same pan
10
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
11
Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes
12
Add the wine and simmer until it evaporates, about 2 minutes
13
Transfer the mushroom mixture to the bowl with the chicken
14
Melt 3 more tablespoons butter in the same pan over medium-low heat
15
Add the flour and whisk for 2 minutes
16
Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper
17
Increase the heat to high
18
Cover and bring to a boil
19
Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes
20
Bring a large pot of salted water to a boil
21
Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes
22
Drain
23
Add the linguine, sauce, peas, and parsley to the chicken mixture
24
Toss until the sauce coats the pasta and the mixture is well blended
25
Transfer the pasta mixture to the prepared baking dish
26
Stir the cheese and breadcrumbs in a small bowl to blend
27
Sprinkle the cheese mixture over the pasta
28
Dot with the remaining 3 tablespoons of butter
29
Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes