CHICKEN TETRAZZINI

CHICKEN TETRAZZINI

Ingredients

9 tablespoons of oil

2 tablespoons of olive oil

4 boneless skinless chicken breasts

2 1/4 teaspoons of salt

1 1/4 teaspoon freshly ground black pepper

1 pound porcini mushrooms, chopped

1 chopped onion

5 garlic cloves, minced

1 tablespoon chopped fresh thyme leaves

1/2 cup dry white wine

1/3 cup all-purpose flour

4 cups whole milk, room temperature

1 cup thick whipped cream, room temperature

1 cup chicken stock

1/8 teaspoon ground nutmeg

12 ounces linguine

3/4 cup frozen peas

1/4 cup chopped fresh Italian parsley leaves

1 cup grated parmesan

1/4 cup dried croutons in Italian

Instructions

1. Preheat oven to 450 degrees Fahrenheit
2. Spread 1 tablespoon of butter in a 13-inch 2-inch baking dish. Melt 1 tablespoon of oil and butter in a large large non-stick pan over medium heat. Sprinkle 1/2 chicken with a teaspoon of salt and pepper. Add the chicken to a hot pan and cook until pale golden, only 4 minutes on each side. Put the chicken on a plate to cool slightly. Coarsely chop the chicken into bite-sized pieces and into a large bowl.
3. In the meantime, add 1 tablespoon of oil and oil to one pan. Add the mushrooms and fry over medium heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add onion, garlic and thyme and simmer until onion is clear, about 8 minutes. Add the wine and boil until it evaporates, about 2 minutes. Transfer the mushroom mixture to a chicken bowl.
4. Melt 3 more tablespoons of oil in the same saucepan over medium heat. Add flour and beat for 2 minutes. Whip milk, cream, broth, nutmeg, remaining 1/4 teaspoon of salt and the remaining 3/4 teaspoon of pepper. Increase fire to maximum. Cover and bring to a boil. Cook over low heat until the sauce thickens, often whipping, for about 10 minutes.
5. Bring a large pot of salted water to a boil. Add the linguine and cook until it is soft, but still firm until bite, stirring occasionally, about 9 minutes. Drain. Add linguins, sauce, peas and parsley to the chicken mixture. Shake until the sauce covers the pasta and the mixture is well mixed.
6. Put the pasta in the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to mix. Sprinkle cheese over pasta. Point with the remaining 3 tablespoons of oil. Bake, uncovered, until golden brown on top and sauce bubbles, about 25 minutes.

This article is adapted fromt his site.