Chicken Tetrazzini, an American comfort food classic, is named for Italian opera star Luisa Tetrazzini. The dish was created in the early 1900s by the chef of a San Francisco hotel where Tetrazzini was a regular guest. The rich, creamy dish spread to New York City within a few years and became common on menus in finer hotels. Recipes vary regionally, with different meats and/or cheeses substituting for original ingredients. Using precooked rotisserie chicken can save home cooks a few steps.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
1 hour 14 minutes
Total Time
1 hour 24 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Nonstick cooking spray, as needed to grease dish
- 9 Tbsp butter, divided
- 2 Tbsp olive oil, divided
- 4 boneless skinless chicken breasts
- 2¼ tsp salt, divided
- 1¼ tsp freshly ground black pepper, divided
- 1 lb white mushrooms, sliced
- 1 large onion, finely chopped
- 5 garlic cloves, minced
- 1 Tbsp chopped fresh thyme leaves
- ½ cup dry white wine
- ⅓ cup all-purpose flour
- 4 cups whole milk, room temperature
- 1 cup heavy whipping cream, room temperature
- 1 cup chicken broth
- ⅛ tsp ground nutmeg
- 12 oz linguine
- ¾ cup frozen peas
- ¼ cup chopped fresh Italian parsley leaves
- 1 cup grated Parmesan cheese
- ¼ cup dry Italian-style breadcrumbs
Directions
- Preheat oven to 450°F.
- Grease a 13 x 9-inch baking dish using nonstick cooking spray.
- Place 1 tablespoon of butter and 1 tablespoon oil in a large pan set over medium high heat.
- Sprinkle the chicken with ½ teaspoon of salt and ½ teaspoon pepper and add it to pan.
- Cook chicken until pale golden and just cooked through, about 4 minutes per side.
- Transfer the chicken to plate to cool slightly.
- Coarsely shred chicken into bite-size pieces and place in a large bowl.
- Add 1 tablespoon butter and 1 tablespoon oil to the pan used to cook the chicken and set it over medium high heat.
- Add the mushrooms and sauté, about 12 minutes, until liquid evaporates. Mushrooms should appear pale golden.
- Add onion, garlic, and thyme and cook until onion becomes translucent, about 8 minutes.
- Add wine and simmer until it evaporates, about 2 minutes.
- Transfer mushroom mixture to the bowl with the chicken.
- Melt 3 tablespoons butter in the pan set over medium low heat, add the flour, and whisk for 2 minutes.
- Whisk in the milk, cream, broth, nutmeg and remaining 1¾ teaspoons salt and ¾ teaspoon pepper.
- Increase heat to high, cover, and bring to a boil.
- Simmer, uncovered, for about 10 minutes until sauce thickens, whisking often.
- Bring a large pot of salted water to a boil. Add linguine and cook until tender but firm, about 9 minutes. Drain.
- Add linguine, sauce, peas, and parsley to chicken mixture and toss to coat and blend well.
- Transfer pasta mixture to prepared baking dish.
- Stir together cheese and breadcrumbs in a small bowl and then sprinkle it over the pasta.
- Dot the top with the remaining 3 tablespoons butter.
- Bake uncovered about 25 minutes, until golden brown on top.
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