Chicken Tetrazzini (by Giada De Laurentis)
By
Alice C
@Alliebaba
7
I watched Giada make this on her show "Everyday Italian". I printed the recipe and I've made it a few times. It works well with left over turkey from Thanksgiving. It's a favourite in my family.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
6 - 8
Prep:
35 Min
Cook:
1 Hr
Method:
Bake
Ingredients
-
CASSEROLE
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9 Tbspbutter
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2 Tbspolive oil
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4 mediumchicken breasts, boneless and skinless
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2 1/4 tspsalt
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1 1/4 tspfreshly ground pepper
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1 lbbutton mushrooms, sliced
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1 largeonion, finely chopped
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5 clovegarlic, minced
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1 Tbspfresh thyme leaves, chopped
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1/2 cdry white wine
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1/3 cflour
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4 cwhole milk, room temperature
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1 cheavy whipping cream, room temperature
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1 cchicken broth
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1/8 tspground nutmeg
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12 ozlinguine
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3/4 cfrozen peas
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1/4 cfresh italian parsley, chopped
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TOPPING
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1 cparmesan cheese
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1/4 cdry italian seasoned bread crumbs
How to Make Chicken Tetrazzini (by Giada De Laurentis)
- Preheat the oven to 450 degrees F.
- Spread 1 tablespoon of butter over a 9 x 13 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 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 1-2 minutes. Add the onion, garlic, and thyme, and saute until the onion is soft. 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.
