Chicken Tetrazzini

I was so hooked the first time I had this pasta.  I went home and made one the next day.  Eventually, made another one because it is just so delicious!! 

I. Step 1

A Ingredients

Chicken breast           4 pieces

Salt and pepper             to taste

Butter                         2 tablespoon

Olive oil                     2 tablespoon

Directions:

1. Sprinkle salt and pepper both sides of the chicken breast. 

2. Heat up the butter and olive oil in a large frying pan, add the chicken to pan when the oil is heated.  Cook until the chicken is golden brown on both sides, around 3-4 minutes. 

3. Take the chicken out into a big mixing bowl.  Using the same pan, don’t turn off the heat, proceed into next step.

II. Step 2

B Ingredients

Butter                           1 tablespoon

Olive oil                        1 tablespoon

Garlic, minced               1 tablespoon

Mushroom, sliced      2-3 cups (around 2 lbs)

Onion, sliced                 1 head

Thyme, dried                 1 teaspoon

Salt                                ¼ teaspoon

Ground black pepper     ¼ teaspoon

Dry white wine               1 cup

Directions:

1. Heat butter and olive oil, add the minced garlic into pan to cook until fragrant, a couple of minutes, then add the mushroom slices to pan, cook until golden, around 3 minutes, then add the onion and dried parsley into pan, add the salt and pepper, toss well and cook for 5-8 minutes until the onion is softened and translucent but not quite golden. 

2. Add the white wine, let reduce, aroud 4-5 minutes. 

3. Meanwhile, shred the chicken into small long shreds.  Do not cut for the chicken will absorb more juice and flavor if shredded.  Place the shredded chicken back into the mixing bowl. 

4. When the wine is evaporated, add the content into a big mixing bowl with the shredded chicken.  Using the same pan, do not turn off heat, for the next step. 

III. Step 3

C Ingredients

Butter                                 3 tablespoon

Flour                                1/3 cup

Milk, room temp                 4 cups

Heavy whipping cream       1 cup

Nutmeg, ground               1/8 teaspoon

Salt                                      2 teaspoon

Ground black pepper           1 teaspoon

Directions:

1. Melt butter in pan, add the flour, cook until the raw flour smell is gone. 

2. Using a whisk, whisk in the milk and heavy whipping cream.  Add slowly at the beginning so the roux can absorb the liquid.

3. Add the ground nutmeg, salt and pepper, simmer until the sauce reduced a bit, around 8-10 minutes. 

IV. Step 4

D Ingredients

Linguini                            1 package (around 16 oz)

Frozen sweet peas            1 cup

Chicken stock                   1 cup

Bread crumbs                   ¼ cup

Parmesan cheese,grated    1 cup

Parsley, fresh minced        ¼ cup

Salt and pepper                      to taste

Directions:

1.  Cook the pasta in a pot of boiling water with a couple teaspoons of salt until al dente, still a bit undercooked.  Drain the noodle form the water. 

2. Preheat oven 450°F/230°C.

3. Coat a 13x9x2 baking dish with oil or butter to prevent sticking. 

4. Pour the cooked pasta into a big mixing bowl, pour 1/3 of the C sauce into the mixing with the noodles, sprinkle some black pepper, toss well.  Then add the prepared chicken and vegetables, sauce, and frozen sweet peas, toss well.  Then slowly add enough chicken stock so that the mixture isn’t too dry and clumpy.  Pour the entire content into the prepared baking dish. 

5. Sprinkle the top with Parmesan cheese, minced parsley, and bread crumbs. 

6. Bake in the oven for 20-25 minute until golden brown, let cook 5 minutes before serving.

Serving: 8

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