Chicken Tetrazzini By Giada De Laurentis Recipes

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CHICKEN TETRAZZINI FROM GIADA



Chicken Tetrazzini from Giada image

Make and share this Chicken Tetrazzini from Giada recipe from Food.com.

Provided by smccall

Categories     One Dish Meal

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 20

6 tablespoons unsalted butter
1 tablespoon olive oil
4 boneless skinless chicken breast halves
2 1/4 teaspoons salt, plus more for pasta
1 1/4 teaspoons pepper
1 lb white mushroom, trimmed and sliced
1 large onion, finely chopped
5 garlic cloves, minced
1 tablespoon chopped fresh thyme
1/2 cup dry white wine
1/3 cup flour
4 cups whole milk
1 cup chicken broth
1 cup heavy cream
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup fresh parsley
1 cup grated parmesan cheese
1/4 cup dried Italian breadcrumbs

Steps:

  • Preheat the oven to 450.
  • Use 1 tablespoon of the butter to grease a 13x9 inch baking dish.
  • In a large, nonstick frying pan, melt 1 tablespoon of the butter and the oil.
  • Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the pan and cook until pale golden. Transfer the chicken to a plate to cool slightly.
  • In a large bowl, shred the chicken into bite size pieces.
  • Add the mushrooms to the same frying pan. Saute until the liquid evaporates and the mushrooms become pale golden, about 12 minutes. Transfer the mushroom mixture to the bowl with the chicken.
  • Melt the remaining 3 tablespoons butter in the same pan. Whisk in the milk, broth, cream, nutmeg, 1 3/4 teaspoon salt, and 3/4 teaspoon pepper. Increase the heat to high. Cover the sauce and bring to a boil. Then simmer, uncovered, whisking often, until the sauce thickens slightly, about 1 minute.
  • Bring a large pot of salted water to a boil. Add the linguine and cook. 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. In a small bowl, stir the cheese and bread crumbs to blend. Sprinkle over the casserole. Bake uncovered until golden brown on top - 25 minutes.

CHICKEN TETRAZZINI (BY GIADA DE LAURENTIS)



Chicken Tetrazzini (by Giada De Laurentis) image

I watched Giada make this on her show "Everyday Italian". I printed the recipe and I've made it a few times. It works well with left over turkey from Thanksgiving. It's a favourite in my family.

Provided by Alice C

Categories     Casseroles

Time 1h35m

Number Of Ingredients 22

CASSEROLE
9 Tbsp butter
2 Tbsp olive oil
4 medium chicken breasts, boneless and skinless
2 1/4 tsp salt
1 1/4 tsp freshly ground pepper
1 lb button mushrooms, sliced
1 large onion, finely chopped
5 clove garlic, minced
1 Tbsp fresh thyme leaves, chopped
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 fresh italian parsley, chopped
TOPPING
1 c parmesan cheese
1/4 c dry italian seasoned bread crumbs

Steps:

  • 1. Preheat the oven to 450 degrees F.
  • 2. Spread 1 tablespoon of butter over a 9 x 13 inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 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 the chicken into bite-size pieces and into a large bowl.
  • 3. Meanwhile, add 1 tablespoon each 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 1-2 minutes. Add the onion, garlic, and thyme, and saute until the onion is soft. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
  • 4. Melt 3 more tablespoons 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 teaspoons salt, and remaining 3/4 teaspoon 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 the 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 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

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