Wednesday, August 25, 2010

Epicure: Chicken Tetrazzini

Have you ever made a meal that was so good you had it for breakfast the next morning? Meet Chicken Tetrazzini, an amazing baked Chicken Linguine dish with a rich cream-based sauce. This recipe has been on my radar for sometime, but because of the mass of butter, heavy whipping cream, and the addition of 4 cups of Whole Milk, I decided to save this for a cheat day. 

It was labeled an intermediate dish, but I wouldn't say that it was complicated to make. Time consuming yes. Difficult no. Indeed it has several steps, and it includes a reduction, but it's so easy, a beginning cook could complete it with stellar results.  
Chicken Tetrazzini - Recipe Courtesy of Giada De Laurentiis
  • 9 tablespoons butter
  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts
  • 2 1/4 teaspoons salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 1 pound white mushrooms, sliced
  • 1 large onion, finely chopped
  • 5 cloves garlic, 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 heavy whipping cream, room temperature
  • 1 cup chicken broth
  • 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 Italian-style breadcrumbs

Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-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 1/2 teaspoon each of 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.

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 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

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.
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.

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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  1. This meal is the butt of many of my jokes (thanks to Maury and The Soup)..lolol..It looks delish!!! I may surprise my fiance and make it..Chicken Tetrazzini!! Yummy!!

  2. this looks sooo good...I need to find me something to eat now! lol

  3. omg that looks delicious! mmm

  4. ooooh that looks so good. gotta try it.

  5. Where do you find these recipes? It looks soooo good, I'm gong to try it this weekend.

  6. Yum!!! Any luck finding the recipe for those smore cupcakes from the F21 event?

  7. Sounds good! I will have to have my husband post it on his weekly menu on soon!

  8. I've made this one before, I found it in her book and I have to say it taste just as good as it looks!

  9. This looks scrumptious. Tons of fat, but we all need to indulge every now and then :)

  10. yum, I'm fasting its making me so hungry right now.

  11. that looks really good!!


  12. I am definitely going to try this without the chicken for me and with for the fam. Again, you make this look so EASY! I am hungry just looking at this, lol:)

  13. I love chicken tet!! The only thing I do differently is to use a whole chicken(which I buy pre-cooked/rotisserie). Its a little bit of extra work to 'pluck the bird', as I call it, but I find that including the dark meat makes it even tastier! I also mix in some pepper jack cheese for a little 'kick'. Yours looks great, I'm gonna make a note to add some parsley to my recipe, thx!

  14. This looks good! But, I would like Giada's secret on how she stays so thin while cooking this bomb food! Thanks for sharing!

  15. I'm cooking this for the second time because it's so good and I can't get enough, Thanks for the recipe.


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