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chicken tetrazzini (by giada de laurentis)

Alliebaba avatar
Recipe by
Alice C
@Alliebaba
Richmond Hill, ON

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.

yield 6 - 8
prep time 35 Min
cook time 1 Hr
method Bake

Ingredients For chicken tetrazzini (by giada de laurentis)

  • CASSEROLE
  • 9 Tbsp
    butter
  • 2 Tbsp
    olive oil
  • 4 md
    chicken breasts, boneless and skinless
  • 2 1/4 tsp
    salt
  • 1 1/4 tsp
    freshly ground pepper
  • 1 lb
    button mushrooms, sliced
  • 1 lg
    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

How To Make chicken tetrazzini (by giada de laurentis)

  • 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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