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- 9 tablespoon(s) Butter
- 2 tablespoon(s) Olive Oil
- 2 whole(s) Chicken Rotisserie
- 2 1/4 teaspoon(s) Salt
- 1 1/4 teaspoon(s) Freshly Ground Black Pepper
- 1 pound(s) White Mushrooms Sliced
- 1 Large Onion Finely Chopped
- 5 clove(s) Garlic Minced
- 1 tablespoon(s) Chopped Fresh thyme leaves
- 1/2 cup(s) Dry White Wine
- 1/3 cup(s) All-Purpose Flour
- 4 cup(s) Whole Milk Room Temperature
- 1 cup(s) Heavy Whipping Cream Room Temperature
- 1 cup(s) Chicken Broth
- 1/8 teaspoon(s) Ground Nutmeg
- 12 ounce(s) Linguini
- 3/4 cup(s) Frozen Peas
- 1/4 cup(s) Fresh Italian Parsley Leaves Chopped
- 1 cup(s) Shredded Parmesian
- 1/4 cup(s) Bread Crumbs
- 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 1-2 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.
This recipe is a personal recipe added by Jhoughtling and has not been tested or endorsed by MyRecipes.
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Chicken Tetrazzini Recipe at a Glance
- COURSE: Main Dishes