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
- 9 Tbsp
- butter
- 2 Tbsp
- olive oil
- 4 medium
- chicken breasts, boneless and skinless
- 2 1/4 tsp
- salt
- 1 1/4 tsp
- freshly ground pepper
- 1 lb
- button mushrooms, sliced
- 1 large
- onion, finely chopped
- 5 clove
- garlic, minced
- 1 Tbsp
- fresh thyme leaves, chopped
- 1/2 c
- dry white wine
- 1/3 c
- flour
- 4 c
- whole milk, room temperature
- 1 c
- heavy whipping cream, room temperature
- 1 c
- chicken broth
- 1/8 tsp
- ground nutmeg
- 12 oz
- linguine
- 3/4 c
- frozen peas
- 1/4 c
- fresh italian parsley, chopped
- 1 c
- parmesan cheese
- 1/4 c
- dry italian seasoned bread crumbs
CASSEROLE
TOPPING
How to Make Chicken Tetrazzini (by Giada De Laurentis)
- 1Preheat the oven to 450 degrees F.
- 2Spread 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.
- 3Meanwhile, 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.
- 4Melt 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.
- 5Bring 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.
- 6Transfer 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.
