Chicken Tetrazzini (by Giada De Laurentis)

Name: Chicken Tetrazzini (by Giada De Laurentis)
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 6 - 8
Cuisine: American
Ingredients: CASSEROLE; 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; TOPPING; 1 c parmesan cheese; 1/4 c dry italian seasoned bread crumbs

By Alice C
@Alliebaba

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

Add to Grocery List

CASSEROLE
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
TOPPING
1 c

parmesan cheese
1/4 c

dry italian seasoned bread crumbs

How to Make Chicken Tetrazzini (by Giada De Laurentis)

Step-by-Step

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.