I got this from Giada De Laurentiis' most talked about recipes: CHICKEN TETREZINI
- 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 chopped white mushrooms
- 1 large onion finely sliced
- 5 cloves minced garlic
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup dry white wine
- 1/3 cup all purpose flour
- 4 cups skim milk, room temperature
- 1 cup heavy whipping cream, room temperature
- 1 cup chicken broth
- 1/8 teaspoon ground nutmeg
- 12 oz. linguine
- 3/4 cup frozen peas
- 1/4 cup chopped fresh Italian parsley leaves
- 1 cup grated Parmesan cheese
- 1/4 cup dried Italian-style breadcrumbs
Preheat 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 non stick 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/chop the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon 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 of butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, the remaining 1 3/4 teaspoons of salt and remaining 3/4 teaspoons of pepper. Increase 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 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 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.
We did away with the butter and just used PAM instead when it came to just buttering the pans, except during the whisking part with the flour and it still came out terrific. And we didn't use freshly chopped spices, just regular, dried ones, if that makes any difference. A warning that you're going to be doing about 3 different things at once while making this, so it really helps to have at least one other person do this with you. You'll have leftovers for at least 2 days after this, so enjoy every bite!
J
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 2 1/4 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper
- 1 pound chopped white mushrooms
- 1 large onion finely sliced
- 5 cloves minced garlic
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup dry white wine
- 1/3 cup all purpose flour
- 4 cups skim milk, room temperature
- 1 cup heavy whipping cream, room temperature
- 1 cup chicken broth
- 1/8 teaspoon ground nutmeg
- 12 oz. linguine
- 3/4 cup frozen peas
- 1/4 cup chopped fresh Italian parsley leaves
- 1 cup grated Parmesan cheese
- 1/4 cup dried Italian-style breadcrumbs
Preheat 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 non stick 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/chop the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon 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 of butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, the remaining 1 3/4 teaspoons of salt and remaining 3/4 teaspoons of pepper. Increase 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 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 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.
We did away with the butter and just used PAM instead when it came to just buttering the pans, except during the whisking part with the flour and it still came out terrific. And we didn't use freshly chopped spices, just regular, dried ones, if that makes any difference. A warning that you're going to be doing about 3 different things at once while making this, so it really helps to have at least one other person do this with you. You'll have leftovers for at least 2 days after this, so enjoy every bite!
J