chicken tetrazzini is a satisfying dish that even the kids will love - they can pick around the mushrooms.
Ingredients
- 1 lb. linguine
- 3 tbsp. butter divided
- 2 cloves garlic minced
- 1 cup mushrooms thinly sliced
- 1 lb. boneless skinless chicken breasts cut in cubes
- 2 tbsp. all-purpose flour
- 1 1/2 c. chicken stock
- 1 c. heavy cream
- salt & pepper
- 2/3 c. freshly grated parmesan
- 1 tbsp. chopped parsley
Instructions
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preheat oven to 400°.
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prepare linguine according to the instructions on the box.
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in a large skillet over medium heat, melt 1 tablespoon butter.
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cook garlic until fragrant, 1 minute, then add in mushrooms and cook until most of their moisture is released and they are golden on both sides.
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add chicken and cook until partially cooked, 5 minutes.
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transfer mushrooms and chicken to a plate and set aside.
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return skillet to medium heat and melt remaining 2 tablespoons butter.
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whisk in flour until completely combined, then slowly whisk in chicken stock and bring to a simmer.
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pour in cream and again bring to simmer over low heat, stirring occasionally and allowing the sauce to thicken, about 10 minutes.
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place pasta into a baking dish along with chicken and mushrooms.
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pour sauce over mixture and season with salt and pepper.
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toss to combine.
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sprinkle with parmesan and bake for 20 minutes, until sauce is bubbling and parmesan crust is golden.
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sprinkle with parsley and serve.
i used these items to make this dish:
cast iron skillet
GARLIC PRESS
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