• 3bffcc854d7c51d189ddf7ab3095918e

Chicken Tetrazzini

This dish will get you rave reviews! You can choose any pasta you want and you can also make it vegetarian.

Prep
Cook
Serves 8people
Ingredients
3/4
cup butter/margarine
2
tbs olive oil
8
thin sliced chicken breasts
salt and black pepper
1
lb white mushrooms, sliced
1
large white onion, diced
3
tbs minced garlic
1
tbs fresh thyme leaves, chopped
1/2
cup dry white wine
1/3
cup all purpose flour
4
cup whole milk, room temperature
1
cup heavy whipping cream, room temperature
1
cup chicken broth
1/8
tsp ground nutmeg
12
oz penne regate
3/4
cup frozen peas
1/4
cup chopped fresh parley leaves
1
cup grated Parmesan
1/4
cup dried Italian-style breadcrumbs
optional: white truffle oil
Directions
1.
Preheat oven to 450 degrees F
2.
Melt 1 tbsp. butter and olive oil in a deep nonstick frying pan or medium-high heat. Sprinkle the chicken with salt and pepper
3.
Add the chicken to the pan and cook until golden and cooked through. Transfer to a plate to cool slightly then coarsely shred into bite size pieces. Place in a large bowl.
4.
Add 1 tbsp. butter and oil back to the pan and add mushrooms. Saute over medium-high heat until the liquid evaporates from the mushrooms and they become pale golden. Add the onion, garlic, and thyme. Saute until the onion is translucent.
5.
Add the wine and simmer until it evaporates. Transfer the mushroom mixture to the bowl with the chicken.
6.
Melt 3 tbsp butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, 2 tsp salt, 3/4 tsp. pepper. Increase the heat to high. Simmer until the sauce thickens, whisking often, about 10 minutes. Add 1 tbsp. white truffle oil
7.
Bring a large pot of salted water to a boil, add the penne regate and cook until al dente. Drain
8.
Add the penne, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
9.
Butter a 13 x 9 x 2 inch baking dish and transfer the pasta mixture into the dish.
10.
Mix the cheese and breadcrumbs in a small bowl and sprinkle over the pasta. Dot the remaining 3 tbsp. of butter on top.
11.
Bake uncovered until golden brown and the sauce bubbles, about 25 minutes.

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