Chicken - Chicken Tetrazzini

Serves: 8
Notes: Wonderful meal served with crusty bread and side salad. Great for dinner parties.

  • 9 tablespoons butter
  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts
  • 2 teaspoons ADAMS SALT
  • 1 1/4 teaspoons ADAMS GROUND BLACK PEPPER
  • 5 minced cloves garlic or ADAMS GARLIC POWDER
  • 1 teaspoon, chopped ADAMS TYME
  • 1/2 cup white wine
  • 1/3 cup all-purpose flour
  • 4 cups milk
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1/8 teaspoon, ground ADAMS NUTMEG
  • 3/4 cup frozen peas
  • 1 cup grated parmesan cheese
  • 1/4 cup breadcrumbs, crushed cracker, panko breading
  • 12 oz linguine pasta
  • 1 pound sliced white mushrooms
  • 1 finely chopped onion
  • 3/4 cup frozen peas
Preheat oven to 450 degrees. Spay or butter baking dish. Melt 1 tablespoon butter and oil in pan. Sprinkle chicken with salt and pepper and cook through in pan, about 4-5 minutes each side. Remove chicken and shred into bite size pieces. Place chicken in bowl. In same cooking pan, add 1 tablespoon butter and oil and sauté mushrooms over medium heat and until rendered down and golden. Add onion, garlic, and thyme and sauté until onion are cooked through. Add wine and simmer until it reduces in half. Add mushroom mixture to chicken. In pan, add another table spoon of butter and all flour and whisk until combined. Add milk, cream, nutmeg, and salt and pepper to taste and whisk together. Boiling sauce to a boil, then reduce heat and cook until thickened. Make sure to whisk mixture to keep it from sticking to bottom. Cook linguine until done. Add linguine, peas, and sauce with chicken/mushroom mixture in bowl. Toss together. Transfer pasta mixture to baking dish and sprinkle with bread/cracker/panko crumbs and cheese. Bake for about 20 minutes or until sauce is bubbling and edges are browned.

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chicken tretrazzini

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