Chicken Tetrazzini (or Turkey Tetrazzini) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 9 TB butter
2 TB olive oil
4 boneless, skinless chicken breasts, or the equivalent in turkey meat
2.25 tsp salt
1.25 tsp fresh ground pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 TB chopped fresh thyme leaves
1/2 cup dry white wine
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 tsp ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1 cup grated parmesan
1/4 cup fresh Italian parsley leaves, chopped
1/4 cup dried Italian style breadcrumbs
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Directions: |
Directions:Preheat oven to 450ºF. Spread 1 TB butter over a 13x9x2 inch baking dish. Melt 1 TB butter and 1 TB oil in a deep nonstick frying pan over M/H heat. Sprinkle the chicken with 1/2 tsp each of the 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 to a plate to cool slightly. Coarsely shred the chicken into a large bowl and set aside. Meanwhile, add another TB butter and oil to the same pan and saute the mushrooms also over M/H heat until the liquid from the mushrooms evaporates and the mushrooms become pale and golden, about 12 minutes. Add the onion, garlic and thyme, and saute til the onion is translucent, about 8 minutes. Add the wine and simmer til it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken. Melt 3 more TB butter in the same pan over M/L heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, and remaining 1.75 tsp salt and remaining 3/4 tsp pepper. Increase the heat to high. Cover and bring to a boil. Then simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes. Cook the linguine and drain. Add the linguine, sauce, peas, and parsley to the chicken mixture and toss well til blended. Spread this evenly into the prepared baking dish. In a bowl, mix the breadcrumbs and cheese til blended, then sprinkle evenly over the mixture. Dot with the remaining 3 TB butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:90 minutes |
Personal
Notes: |
Personal
Notes: This is a Giada De Laurentiis Recipe. It makes a lot and I usually freeze some after it has completely cooled. Often, I use leftover cooked turkey or chicken, and that streamlines the preparation. I also often use baby bella mushrooms instead of white. But regardless, this is probably the best tetrazzini I have ever made, so it's worth the extra effort to make the sauce from scratch. You might also enjoy some extra shredded parmesan when serving. I also recommend putting this on a rimmed cookie sheet to bake, to prevent drips and spills.
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