L chicken tetrazzini

Chicken TetrazziniRecipe Card

Chicken Tetrazzini
Recipe card - step by step recipe instructions

1Season the chicken breasts with salt and pepper and pan-fry over medium high heat in 1 tablespoon olive oil until golden on both sides. Cool and shred the chicken
2In the same pan, melt 1 tablespoon of butter and saute onions, garlic and thyme until onions are translucent
3Add mushrooms and cook for 2 minutes until the mushrooms have cooked down. Remove and add to chicken
4In the same pan, melt 3 tablespoons butter over medium low heat
5Add flour and whisk for 2 minutes to create a roux
6Pour in milk, half and half, chicken broth and season with nutmeg, salt and pepper to taste
7Increase the heat to high, cover and bring to a boil
8Simmer uncovered until the sauce thickens about 10 minutes, whisking often. Remove from heat
9In a large mixing bowl, mix linguine, chicken mixture, sauce, peas and parsley and toss to combine
10Mix together the grated Parmesan and breadcrumbs
11Spray a baking dish and add the pasta mixture, topping with the cheese mixture and dotting with 3 tablespoons of butter
12Bake uncovered at 450 degrees F for 25 minutes or until the cheese is golden brown

Chicken Tetrazzini
Recipe Card - ingredients

12 oz. linguine, cooked just before al dente
4 boneless skinless chicken breasts
1 lb. white mushrooms, sliced
1 yellow onion, chopped
2 teaspoons garlic, minced
1 cup frozen peas
1 tablespoon butter
¼ cup fresh parsley, chopped
1 tablespoon fresh thyme / 1 teaspoon dried thyme
Salt and pepper to taste
3 tablespoons butter
⅓ cup flour
4 cups milk
1 cup half and half
1 cup chicken broth
⅛ teaspoon ground nutmeg
1 cup grated Parmesan
½ cup Italian breadcrumbs
3 tablespoons butter