Full House Chicken Tetrazzini Recipe
Delicious & Easy To Make Chicken Tetrazzini!
boneless and skin removed
ground black pepper
finely chopped onion
dry white wine
all purpose flour
heavy whipping cream
Preheat the oven to 450°F and grease the baking dish with butter.
Take a tablespoon of butter and another of oil in a pan and heat it over medium flame.
Season the chicken with salt and pepper and add it to the pan and cook for four minutes on each side.
Remove the chicken and keep aside to cool it down a little.
Now shred the chicken to bite size pieces and shift to a big bowl.
Using the same pan in which you cooked the chicken, heat up some butter and oil again and saute the mushrooms for 10-12 minutes.
Now add onion, garlic and thyme.
Saute till the onions loose their colour and add the wine.
Simmer for about two minutes after adding the wine and pour the mixture over the chicken.
Once again, using the same pan, heat three tablespoons of butter and keep the flame on medium.
Whisk in the flour and let it cook for two minutes.
Now add the cream, milk, the broth, nutmeg, salt, pepper and stir well.
Increasing the flame to high, cover the pan and bring the sauce to a boil.
Keep whisking every ten minutes.
Meanwhile, cook the linguine in salted water according to packet instructions.
Drain the pasta and add it to the chicken mixture along with the sauce, peas and parsley.
Toss the ingredients till the pasta is well coated with the sauce.
Put the entire preparation into the baking dish and in a bowl, mix together the cheese and the breadcrumbs.
Sprinkle the cheese mixture all over the pasta and add a little butter to the pasta left untouched by the mix.
Bake the tetrazzini for about 25 minutes or till you see the golden brown crust on top.