Chicken Tetrazzini
American

Chicken Tetrazzini

Chicken Tetrazzini is an American dish. It's unclear which chef, but a chef, created it in honor of Italian opera singer Luisa Tetrazzini when she debuted as Gilda in Rigoletto in San Francisco in 1905.

By Chef Laura Bonicelli

bechamellinguinimushroomsPasta

Prep Time

40 min

Cook Time

30 min

Total Time

1 hr 10 min

Servings

12 servings

Ingredients

  • 1 tablespoonbutter -- for pan
  • 1 tablespoonbutter
  • 1 tablespoonextra-virgin olive oil
  • 4 skinless boneless chicken breasts
  • 1/2 teaspoonKosher salt
  • 1/2 teaspoonfreshly ground black pepper
  • 1 tablespoonbutter
  • 1 tablespoonextra-virgin olive oil
  • 1 poundcrimini mushrooms -- sliced
  • 1 large yellow onion -- finely chopped
  • 5 clovesgarlic -- minced
  • 1 tablespoonchopped fresh thyme leaves
  • 3/4 cupdry white wine
  • 3 tablespoonsbutter
  • 1/3 cupflour
  • 4 cupswhole milk
  • 1 cupheavy cream
  • 1 cupchicken stock
  • 1/4 teaspoonground nutmeg
  • 1 1/2 teaspoonsKosher salt
  • 3/4 teaspoonfreshly ground black pepper
  • 12 ounceslinguine
  • 3/4 cupthawed frozen peas
  • 1/4 cupchopped Italian parsley
  • 1 cupgrated Asiago
  • 1/4 cupdried Italian-style breadcrumbs
  • 3 tablespoonsbutter

Instructions

  1. 1

    Preheat oven to 450º F.

  2. 2

    Spread one tablespoon of butter in a 9-inch X 13-inch baking dish. Melt one tablespoon of butter and one tablespoon of oil in a deep large frying pan or Dutch oven over medium-high heat. Sprinkle the chicken with the salt and pepper. Add the chicken to the hot pan and cook until lightly browned and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-sized pieces. Put the chicken in a large bowl.

  3. 3

    Meanwhile, add one tablespoon of butter and one tablespoon of oil to the same pan. Add the mushrooms and sautÈ over medium-high heat until the mushrooms' liquid evaporates and the mushrooms are lightly brown, about 3-4 minutes. Add the onion, garlic, and thyme; sautÈ until the onion is translucent, about 7-8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

  4. 4

    Melt three tablespoons of butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, stock, nutmeg, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, frequently whisking, about 8-10 minutes.

  5. 5

    Bring a large pot of water to a boil. Add a handful of salt and the linguine. Cook until it is al dente, occasionally stirring, about 8 - 9 minutes. (Check the package for their timing recommendation.) Drain well. Add the linguine, peas, parsley, and sauce to the chicken mixture. Toss until the sauce coats the pasta and the mixture is incorporated.

  6. 6

    Transfer the tetrazzini to the prepared baking dish. Stir the Asiago and breadcrumbs together in a small bowl. Sprinkle the breadcrumb mixture over the tetrazzini--dot evenly with the three tablespoons of butter. Bake, uncovered, until golden and bubbly, about 25 - 30 minutes. Tent the top with foil if the top is getting too brown.

Chef's Notes

Copyright: Chef Laura Bonicelli

Nutrition (per serving)

380

Calories

20g

Protein

33g

Carbs

18g

Fat

2g

Fiber

662mg

Sodium