chicken tetrazzini - umbria style
This dish, originally made with turkey and spaghetti, was named after a famous opera singer named Luisa Tetrazzini. I like to use chicken because I think it's more moist and flavorful & the linguini holds up better against the sauce. There are many variations, and like most of my recipes feel free to omit, add, or substitute what you like. It's creamy deliciousness is unlike any other. Buon Appetito!
prep time
40 Min
cook time
30 Min
method
---
yield
6 to 8
Ingredients
- 1 - whole rotisserie chicken, cooked and diced
- 2 cups baby portebello mushrooms, sliced
- 1/2 - yellow onion, diced
- 2 cloves garlic, minced
- 2 slices bacon, chopped
- 1 tablespoon olive oil, extra virgin
- 1 teaspoon salt
- 1 pound linguini, or pasta of your choice
- 1/2 can peas, i like leseur young spring peas
- 2 cups half and half
- 2 cups whole milk
- 4 tablespoons butter
- 1/4 cup flour
- 1/2 teaspoon black pepper, preferably fresh ground
- 1/4 teaspoon ground nutmeg
- 2 tablespoons white wine
- 8 ounces swiss cheese, shredded
- 4 ounces parmesan, fresh, shaved or grated
- 1/2 cup panko bread crumbs
How To Make chicken tetrazzini - umbria style
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Step 1Put the olive oil in a sauce pan and heat for a few minutes.
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Step 2Add the bacon, onion, garlic and mushrooms and cook until the mushrooms are brown. Add the peas, and pour into another bowl.
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Step 3Pour the half and half and milk into another saucepan and heat to warm. Don't boil! Keep warm.
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Step 4Cook the linguini, or pasta of choice, as directed, drain, rinse and set aside.
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Step 5Now we'll make the roux. In the same pan you cooked the mushroom mixture, melt the butter on a low heat.
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Step 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.
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Step 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.
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Step 8Add the roux to the mushroom mixture, along with the linguini and the swiss cheese.
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Step 9Pour all into a buttered casserole dish and top with the panko bread crumbs and parmesan cheese.
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Step 10Bake at 400 degrees for 25 to 30 minutes or until nice and golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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