CHICKEN TETRAZZINI

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 3 cups cooked, chopped chicken
  • 4 Tbls. butter
  • 2 Tbls. olive oil
  • 1 pound baby portobello mushrooms, trimmed and sliced inch thick
  • 1 10 ounce package frozen peas, thawed
  • 1 small yellow onion chopped
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups skim milk
  • 2 cups chicken broth
  • 3/4 cup dry white wine
  • 2 cups grated Parmesan cheese
  • 1/2 teaspoon dried thyme leaves
  • 1 pound whole wheat linguine, broken in half
  • salt and pepper to taste

Directions

  • In a large saucepan, heat olive oil. Add onion, garlic, and mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Put aside.
  • Melt butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 1 cup Parmesan and thyme. Season with salt and pepper.
  • Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
  • To freeze: After placing pasta mixture in baking dishes and sprinkling with Parmesan (step 3), cool to room temperature. Cover tightly with aluminum foil, and freeze up to 3 months.
  • To bake from frozen: Bake, covered with foil, at 400 degrees, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. Serve.
  • To bake from thawed: Thaw overnight in refrigerator. Bake, covered with foil, at 400 degrees, until center is warm, about 30 minute

Notes

Adapted from a Martha Stewart recipe

Categories: Casserole  Pasta  Poultry 

Website Credit: http://www.marthastewart.com/recipe/chicken-tetrazzini?backto=true

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