Chicken Tetrazzini
Ingredients:
- coarse salt and ground black pepper - as needed
- butter - 6 T
- white mushroom, trimmed, sliced 1 inch thick - 1 pound
- flour - 1/2 cup
- milk - 3 cups
- chicken broth - 14 1/2 ounce can
- dry white wine - 3/4 cup
- grated Parmesan cheese - 3 cups
- dried thyme leaves - 1/2 tsp
- linguine, broken in half - 1 pound
- chicken, cooked, shredded - 4 cups
- frozen peans, thawed, drained - 10 ounce package
Instructions:
In a large saucepan, over high heat, melt 2 T butter, add mushrooms, season with salt and pepper. Cook, toss frequently, until tender and browned for 8 - 10 minutes. Place in a bowl; set aside.
Prepare sauce -- in the same saucepan, over medium heat, melt 4 T butter. Whisk in flour; cook for 1 minute, whisking constantly, gradually add milk, broth and wine. Bring to a boil; reduce heat to simmer, add 2 cups Parmesan and thyme. Season with salt and pepper.
Prepare pasta -- cook pasta in salted boiling water, 2 minutes less per package directions for al dente; drain, return to pot. Add sauce, chicken, peas and mushrooms. Toss well to combine. Divide mixture between two shallow 2-quart baking dishes; sprinkle each dish with 1/2 cup Parmesan. Bake in a preheated 400 degree oven for 30 minutes, until browned. Let stand 10 minutes before serving.
