I’ve had this recipe bookmarked for a while now. Actually to be more accurate, I have tons of recipes bookmarked that have caught my eye, but that I never seem to have enough time to try. When your in a hurry to get something on the table, you usually go for a reliable stand-by. Something you know is good and that you can make in a hurry. Well when I recently started going through my bookmarks, I was surprised at how many yummy sounding recipes I had collected, and I decided it was about time to start crossing them off my list. You will be seeing a lot more recipes from me as I start going through them. Once you try this great pasta dish, it will become a favorite. Its perfect for those who love the creaminess of a fettuccine but crave more substantial flavor. I love that it has chicken, mushrooms and peas! With over 1000 reviews and a rating of five stars, you know it’s gotta be good right? It was. It was so rich and packed with flavor it inspired a rain of complements from my husband. This is a great, hearty dish that will fill you up during the winter months. Make it to impress that special someone and it won’t dissapoint!
Chicken Tetrazzini (adapted from Giada de Laurentis)
- 9 tablespoons butter
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 2 1/4 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper
- 1 pound white mushrooms, sliced
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 1 tablespoon dry (or fresh) thyme leaves
- 1/3 cup all-purpose 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 (I used fettuccine pasta)
- 3/4 cup frozen peas
- 1/4 cup chopped fresh Italian parsley leaves
- 1 cup grated Parmesan
- 1/4 cup dried Italian-style breadcrumbs
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-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 1/2 teaspoon each of 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 translucent, about 8 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.