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Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini, by , is from The Thompson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Krista Thompson
Added: Saturday, November 24, 2007


6 T. butter
1 T. olive oil
4 boneless, skinless chicken breast halves
2 1/4 t. salt, plus more for pasta
1 1/4 t. freshly ground black pepper
1 lb. white mushrooms, trimmed and sliced
1 large onion, finely chopped
5 garlic cloves, minced
1 T. chopped fresh thyme
1/2 c. dry white wine
1/3 c. flour
4 c. whole milk
1 c. low-sodium chicken broth
1 c. heavy cream
1/8 t. ground nutmeg
12 oz. dried linguine
3/4 c. frozen peas
1/4 c. chopped fresh flat-leaf parsley
1 c. parmesan cheese
1/4 c. dried Italian-style bread crumbs

Preheat the oven to 450. Use 1 T. of the butter to grease a 13X9X2-inch baking dish. In a large, deep nonstick frying pan, melt 1 T. butter and the oil over medium-high heat. Sprinkle the chicken with salt and pepper. Add to the hot pan and cook until pake golden and just cooked through, about 5 minutes per side. Transfer chicken to a plate to cool slightly. Into a large bowl, coarsely shred the chicken into bite-size pieces. Meanwhile, add the mushrooms to the same frying pan. Saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add 1 T. of the butter. When it melts, add the onion, garlic, and thyme, and saute until the onion is translucent, about 6 mintues. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushrrom mixture to the bowl with the chicken. Melt the remaining 3 T. butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, broth, cream, nutmeg, salt and pepper. Increase the heat to high. Cover the sauce and bring it to a boil, then simmer uncovered, whisking often until the sauce thickens slightly, about 1 minute. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente 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. In a small bowl, stir the cheese and bread crumbs to blend. Sprinkle the chees mixture over the casserole. Bake uncovered until golden brown on top and bubbly, about 25 mintues.

Number Of Servings:
Number Of Servings:
6 to 8




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