Chicken Tetrazzini

Serves 8
Recipe By: Giada De Laurentiis

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 pounds white mushrooms -- sliced
1 large onion -- finely chopped
5 clove garlic -- minced
1 tablespoons chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cup whole milk -- room temperature
1 cup heavy whipping cream -- room temperature
1 cup chicken broth
1/8 teaspoons ground nutmeg
12 ounces 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


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 12 minutes. Add the onion, garlic, and thyme, and saute 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, 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.



Prep Time: 35 minutes
Cook Time: 1 hour
Yield: 6 to 8 servings


Exported from A Cook's Books -- Recipe management for Macintosh
http://www.terrypogue.com

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