Chicken Tetrazzini from Giada |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
9 tablespoon(s) butter |
2 tablespoon(s) olive oil |
4 boneless chicken breasts |
2 1/4 teaspoon(s) salt |
1 1/4 teaspoon(s) pepper |
1 large onion , finely chopped |
5 cloves garlic, minced |
1 tablespoon(s) fresh thyme leaves |
1/2 cup(s) white wine |
1/3 cup(s) all-purpose flour |
4 cup(s) whole milk |
1 cup(s) heavy cream |
1 cup(s) chicken broth |
1/8 teaspoon(s) nutmeg |
12 ounce(s) linguine |
3/4 cup(s) frozen peas |
1/4 cup(s) chopped fresh parsley |
1 cup(s) grated parmesan |
1/4 cup(s) dried italian bread crumbs |
Directions:
1. Spread 1 T butter over a 13x9 pan. Spread 2-3T olive oil over chicken and salt and pepper. Bake at 335 degrees for 45 minutes, let cool slightly and then cut into bite size pieces.
2. T butter and 1 T olive oil in pan. Saute onion til translucent then add garlic and thyme. Add the wine and simmer until it evaporates, about 2 minutes then add to chicken.
3. Melt 3 more T butter in the same pan. Add the flour and whisk for 2 minutes. Whisk in the cream, milk, broth, nutmeg, reamining 1 3/4 t salt and 3/4 t pepper. Increase heat to high. Cover and bring to a boil. Reduce heat. Simmer uncovered til sauce thickens slightly.
4. Boil linguine in salted water about 9 minutes. Drain. Add linguine, sauce peas and parsley to chicken mixture. Mix well then pour into pan. Stir cheese and breadcrumbs and sprinkle over pasta. Dot with 3 T butter. Bake uncovered at 350 until golden brown, about 25 minutes.
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