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Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lisa

Category:
Category:

Ingredients:  
Ingredients:  
9 tbsp. butter
2 tbsp. olive oil
4 boneless skinless chicken breasts
2 1/4 tsp. salt
1 1/2 tsp. freshly ground black pepper
1 lb. white mushrooms, sliced
1 large onion, finely chopped
5 garlic cloves, minced
1 tbsp. chopped fresh thyme leaves
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 tsp. ground nutmeg
12 oz. linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

Directions:
Directions:
Preheat oven to 450║. Spread 1 tablespoon of butter over a 13x9x2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large non-stick frying pan. Sprinkle 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 place into a large bowl. Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and sautÚ over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 1 to 2 minutes. Add the onion, garlic and thyme; sautÚ until the onion is translucent, about 8 minutes. 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 and remaining 1 3/4 teaspoons salt and 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. In a small bowl, mix the Parmesan cheese and breadcrumbs 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.

Personal Notes:
Personal Notes:
My husband Brian is a big fan of Giada De Laurentis. This is one of her recipes. I had no choice but to include this one in the cookbook.

 

 

 

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