CHICKEN TETRAZZINI

Abigail

ingredients

9 Tbsp butter
2 Tbsp olive oil
4 boneless, skinless chicken breasts
2 1/4 tsp salt
1 1/4 tsp pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 Tbsp chopped fresh thyme leaves
1/2 C dry white wine
1/3 C flour
4 C whole milk, room temperature
1 C heavy whipping cream, room temperature
1 C chicken broth
1/8 tsp ground nutmeg
12 oz linguine
3/4 C frozen peas
1/4 C chopped fresh Italian parsley leaves
1 C grated Parmesan
1/4 C dried Italian style bread crumbs

directions

1
Preheat oven to 450 degrees.
2
Spread 1 Tbsp of butter over a 13X9X2" baking dish. Melt 1 Tbsp each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 tsp 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 lightly. Coarsely shred the chicken into bite size pieces and into a large bowl.
3
Meanwhile, add 1 Tbsp each of butter and oil to the same pan. Add 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 to mushroom mixture to the bowl with the chicken.
4
Melt 3 more Tbsp 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 tsp salt, and remaining 3/4 tsp pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
5
Bring a large pot of salted water to a boil. Add 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.
6
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 Tbsp of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.