Food Network's Chicken Tetrazzini

Recipe by JubalHarshaw
READY IN: 1hr 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 450°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.
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