Chicken Tetrazzini - Umbria Style
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- whole rotisserie chicken, cooked and diced
- 2 c
- baby portebello mushrooms, sliced
- yellow onion, diced
- 2 clove
- garlic, minced
- 2 slice
- bacon, chopped
- 1 Tbsp
- olive oil, extra virgin
- 1 tsp
- 1 lb
- linguini, or pasta of your choice
- 1/2 can(s)
- peas, i like leseur young spring peas
- 2 c
- half and half
- 2 c
- whole milk
- 4 Tbsp
- 1/4 c
- 1/2 tsp
- black pepper, preferably fresh ground
- 1/4 tsp
- ground nutmeg
- 2 Tbsp
- white wine
- 8 oz
- swiss cheese, shredded
- 4 oz
- parmesan, fresh, shaved or grated
- 1/2 c
- panko bread crumbs
1Put the olive oil in a sauce pan and heat for a few minutes.
2Add the bacon, onion, garlic and mushrooms and cook until the mushrooms are brown. Add the peas, and pour into another bowl.
3Pour the half and half and milk into another saucepan and heat to warm. Don't boil! Keep warm.
4Cook the linguini, or pasta of choice, as directed, drain, rinse and set aside.
5Now we'll make the roux. In the same pan you cooked the mushroom mixture, melt the butter on a low heat.
6Add the flour, nutmeg and black pepper to the melted butter and whisk for about 1-2 minutes, without browning, until it just starts to bubble. Remove from the heat for a few minutes.
7Put the pan back on the stove, on a medium heat, and immediately add the warmed milk and wine, slowly, whisking constantly. Cook until thickened, about 10 to 15 minutes, stirring frequently. Season with salt and pepper.
8Add the roux to the mushroom mixture, along with the linguini and the swiss cheese.
9Pour all into a buttered casserole dish and top with the panko bread crumbs and parmesan cheese.
10Bake at 400 degrees for 25 to 30 minutes or until nice and golden brown.