CHICKEN TETRAZZINI (BY GIADA DE LAURENTIS)
I watched Giada make this on her show "Everyday Italian". I printed the recipe and I've made it a few times. It works well with left over turkey from Thanksgiving. It's a favourite in my family.
Provided by Alice C
Categories Casseroles
Time 1h35m
Number Of Ingredients 22
Steps:
- 1. Preheat the oven to 450 degrees F.
- 2. Spread 1 tablespoon of butter over a 9 x 13 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 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.
- 3. 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 soft. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
- 4. 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.
- 5. 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.
- 6. 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.
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Laura Jolicoeur Pottery Design Studio
[email protected]Delicious!
Simonay Linders
[email protected]I've tried a few different chicken tetrazzini recipes, but this one is by far the best. The sauce is creamy and flavorful, and the chicken is always cooked perfectly. I highly recommend this recipe.
Polash Sen
[email protected]This dish is so easy to make, and it's perfect for a weeknight meal. I love that I can throw it together in under an hour. The leftovers are also great for lunch the next day.
Mahatab Rabbe
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed them in this dish. They added a nice earthy flavor to the sauce. I also liked the addition of peas. They added a pop of color and sweetness.
Sonia Sebit
[email protected]Giada never disappoints! This chicken tetrazzini is no exception. It's easy to make and absolutely delicious. The sauce is creamy and flavorful, and the chicken is tender and moist. I highly recommend this recipe.
Faisalkhanniazi Khan
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The sauce is rich and creamy, and the chicken is always cooked perfectly. I love that this dish can be made ahead of time, which makes it perfect for busy weeknights.
Feezan Jee
[email protected]This chicken tetrazzini is a hit! I made it last night for dinner and my family loved it. The sauce is creamy and flavorful, and the chicken is tender and juicy. I also love the addition of mushrooms and peas. They add a nice texture and flavor to th