Rachel's Recipes

Chicken Tetrazzini

Posted on: February 4, 2010

Usually chicken tetrazzini has mushrooms, but neither of us are fans so we skipped them. It was still very delicious. For a casserole, it’s a little bit of work, but it’s worth it!

8 tablespoons butter
1 1/2 tablespoons oil
4 boneless skinless chicken breasts
black pepper
1 large onion, finely chopped
6 cloves garlic, minced
1/2 cup dry white wine
1/3 cup all-purpose flour
3 cups milk (I used skim)
2 cups half and half
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
1/4 cup chopped fresh Italian parsley leaves
1 cup spinach, chopped or torn (optional, but it’s pretty hidden so it’s a good way to get extra vitamins!)
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs (I used plain and added Italian seasoning)

Preheat the oven to 450 degrees F. Place a large pot of water on the stove to boil.

Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Season the chicken with salt and pepper on each side and cook until just cooked through on each side, about four minutes. For thicker cuts of chicken, you may need to bake it for about 10 minutes. Transfer the chicken to a plate to cool.

Meanwhile, add 1/2 tablespoon each of butter and oil to the same pan. Add the onion and garlic and saute until the onion is translucent. Add the wine and simmer until it evaporates, about 2 minutes. Transfer to a large bowl.

Salt the boiling water, add the linguine and cook until al dente. Drain and add the bowl with the onions.

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, half and half, broth, nutmeg, 1 3/4 teaspoons salt, and 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.

Shred the chicken into bite-size pieces and place into a bowl with the onions and garlic. Add the linguine, sauce, parsley, and spinach to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Butter a 13 x 9 baking dish with 1/2 tablespoon butter. Transfer the pasta mixture to the dish. Mix the cheese and breadcrumbs in a small bowl. Sprinkle the cheese mixture over the pasta. Slice 3 tablespoons of butter into think slices and place on top of dish. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Adapted from: Giada De Laurentiis

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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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