chicken tetrazzini (by giada de laurentis)

Name: Chicken Tetrazzini (by Giada De Laurentis)
Prep time: 35 min
Cook time: 1 h
Yield: 6
Cuisine: American
Ingredients: ## CASSEROLE; 9 tablespoon(s) butter; 2 tablespoon(s) olive oil; 4 medium chicken breasts, boneless and skinless; 2 1/4 teaspoon(s) salt; 1 1/4 teaspoon(s) freshly ground pepper; 1 pound(s) button mushrooms, sliced; 1 large onion, finely chopped; 5 clove(s) garlic, minced; 1 tablespoon(s) fresh thyme leaves, chopped; 1/2 cup(s) dry white wine; 1/3 cup(s) flour; 4 cup(s) whole milk, room temperature; 1 cup(s) heavy whipping cream, room temperature; 1 cup(s) chicken broth; 1/8 teaspoon(s) ground nutmeg; 12 ounce(s) linguine; 3/4 cup(s) frozen peas; 1/4 cup(s) fresh italian parsley, chopped; ## TOPPING; 1 cup(s) parmesan cheese; 1/4 cup(s) dry italian seasoned bread crumbs

32 Pinches 1 Photo

Alice C

Richmond Hill, ON

Updated on Aug 22, 2015

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.

Rate

prep time 35 Min

cook time 1 Hr

method Bake

yield 6 - 8

Ingredients

CASSEROLE
9 tablespoons butter
2 tablespoons olive oil
4 medium chicken breasts, boneless and skinless
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground pepper
1 pound button mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1/2 cup dry white wine
1/3 cup flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup fresh italian parsley, chopped
TOPPING
1 cup parmesan cheese
1/4 cup dry italian seasoned bread crumbs

How To Make chicken tetrazzini (by giada de laurentis)

Step 1

Preheat the oven to 450 degrees F.

Step 2

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.
Step 3

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.
Step 4

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.
Step 5

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.
Step 6

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.
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