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Name: Chicken Tetrazzini
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 7
Cuisine: not set
Ingredients: 9 tablespoons Butter; 2 tablespoons Olive oil; 4 Bonless skinless chicken breasts; 2 1/4 teaspoons Salt; 1 1/4 teaspoons Freshly ground pepper; 1 pound White mushrooms Sliced; 1 large Onion finely chopped; 5 cloves Garlic minced; 1 tablespoon fresh thyme leaves chopped; 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 teaspoon ground nutmeg; 12 ounces linguine; 3/4 cup Frozen Peas; 1/4 cup fresh italian parsley leaves chopped; 1 cup Grated Parmesan; 1/4 cup italian style breadcrumbs

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INGREDIENTS

9 tablespoons Butter
2 tablespoons Olive oil
4 Bonless skinless chicken breasts
2 1/4 teaspoons Salt
1 1/4 teaspoons Freshly ground pepper
1 pound White mushrooms ; Sliced
1 large Onion ; finely chopped
5 cloves Garlic ; minced
1 tablespoon fresh thyme leaves ; chopped
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 teaspoon ground nutmeg
12 ounces linguine
3/4 cup Frozen Peas
1/4 cup fresh italian parsley leaves ; chopped
1 cup Grated Parmesan
1/4 cup italian style breadcrumbs

INSTRUCTIONS

Preheat oven to 450º

Spread 1 tablespoon of butter over a 9x13 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, brother, nutmeg, remaining 1 3/4 teaspoons salt and remaining 3/4 teaspoon pepper. Increase 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.

NOTES

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Chicken Tetrazzini

9 tablespoons Butter
2 tablespoons Olive oil
4 Bonless skinless chicken breasts
2 1/4 teaspoons Salt
1 1/4 teaspoons Freshly ground pepper
1 pound White mushrooms Sliced
1 large Onion finely chopped
5 cloves Garlic minced
1 tablespoon fresh thyme leaves chopped
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 teaspoon ground nutmeg
12 ounces linguine
3/4 cup Frozen Peas
1/4 cup fresh italian parsley leaves chopped
1 cup Grated Parmesan
1/4 cup italian style breadcrumbs

Preheat oven to 450º

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Nutrition

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Serving Size: 1 Serving (417g)
Recipe Makes: 7 Servings

Calories: 884
Calories from Fat: 496 (56%)

Amt Per Serving		% DV

	Total Fat 55.1g	74 %
	Saturated Fat 24.1g	121 %
	Monounsaturated Fat 18.9g
	Polyunsanturated Fat 7.6g
Cholesterol 244mg		75 %
Sodium 635mg		22 %
Potassium 798.7mg		21 %
Total Carbohydrate 46.3g		14 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 43.8g
Protein 49.7g		71 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 884

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