5 cloves garlic, minced 1 T chopped fresh thyme leaves
1/2 c white wine (reisling is good)
1/3 c flour
4 c whole milk, room temperature
1 cup heavy whipping cream
1 c chicken broth
1/8 t ground nutmeg
3/4 c frozen peas
1/4 c chopped parsley
1 c grated Parmesan cheese
1/4 c Italian style bread crumbs
12 oz linguine
Instructions
Preheat oven to 450. Spread 1 T of butter in a 9x13x2 baking dish. Melt 1 T each butter and oil in large, deep nonstick fry pan over medium-high heat. Sprinkle chicken with 1/2 t each salt and pepper. add the chicken to the 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 T each butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the moisture 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 T butter in the same pan over medium-low heat. add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, and remaining salt and 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 tender but still firm to bite, stirring occasionaly, 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 mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle this over the pasta. Dot with the 3 remaining T of butter. Bake, uncovered until golden brown on top and the sauce bubbles, about 25 minutes.
I am the only one who really loves this. Wes does like it also.
Originally Submitted
5/7/2010
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