Chicken Tetrazzini

  • Ready in 1h 35m

  • Serves 8

  • 672 calories

  • 52.36g carbs

You can never have too many main course recipes, so give Chicken Tetrazzini a try. This recipe serves 8. One serving contains 672 calories, 31g of protein, and 37g of fat. For $2.25 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 187 people have made this recipe and would make it again. If you have salt, parmesan, parsley leaves, and a few other ingredients on hand, you can make it. To use up the ground nutmeg you could follow this main course with the Blueberry Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes.

20 ingredients

  1. 1 tsps black pepper
  2. 1/4 cups breadcrumbs
  3. 9 tbsps butter
  4. 1 cup chicken broth
  5. 1/2 cups dry white wine
  6. cups flour
  7. 1 tbsp fresh thyme leaves
  8. 5 cloves garlic
  9. tsps ground nutmeg
  10. 1 cup heavy whipping cream
  11. 12 oz linguine
  12. 2 tbsps olive oil
  13. 1 large onion
  14. 1 cup parmesan
  15. 1/4 cups parsley leaves
  16. 3/4 cups peas
  17. 2 tsps salt
  18. 4 skinless boneless chicken breasts
  19. 1 lb white mushrooms
  20. 4 cups whole milk

Instructions

  1. Watch how to make this recipe.
  2. Preheat the oven to 450 degrees F.
  3. 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.
  4. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper.
  5. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side.
  6. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
  7. Meanwhile, add 1 tablespoon each of butter and oil to the same pan.
  8. 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.
  9. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.
  10. Add the wine and simmer until it evaporates, about 2 minutes.
  11. Transfer the mushroom mixture to the bowl with the chicken.
  12. Melt 3 more tablespoons butter in the same pan over medium-low heat.
  13. Add the flour and whisk for 2 minutes.
  14. 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.
  15. Bring a large pot of salted water to a boil.
  16. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes.
  17. Drain.
  18. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
  19. Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend.
  20. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter.
  21. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
Chicken Tetrazzini

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