Chicken Tetrazzini
Servings
4Serving size
about 2 cups (1/4 pan)This recipe can easily be multiplied, but multiple pans should be used. Makes great leftovers – reheat gently.
Ingredients
| 4 tsp. Olive oil (divided) |
| 16 ounces Crimini mushrooms (quartered) |
| 4 quart Water |
| 8 ounce Whole Wheat Linguine (or gluten-free linguine) |
| 1/4 cup All purpose flour or garbanzo flour |
| 1 1/2 cup 2% milk |
| 1/2 cup White wine |
| 1 cup No salt added vegetable stock (or no salt added chicken stock) |
| 1/2 tsp., leaves Dried thyme |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 cup Frozen peas |
| 12 ounces Boneless, skinless chicken thighs (diced) |
| 2 ounce Parmesan cheese (grated) |
Instructions
When the oven is hot add 1 teaspoon of the olive oil to the pan, swirl until well coated and add the mushrooms. Toss well and return the pan to the oven.
Roast the mushrooms for about 25 minutes until well browned. Toss frequently.
While the mushrooms are roasting place the water in a large pot over high heat and bring to a boil.
When the water is boiling add the pasta. Stir well and cook for 15 to 20 minutes. Do not cook until tender but until just shy of being al dente.
While the pasta is cooking place the remaining 3 teaspoons of olive oil in a large skillet over medium high heat.
Add the flour and cook for about one minute. This will be the consistency of coarse cornmeal.
Add the milk 1/2 cup at a time and whisk until the sauce begins to thicken.
Add the wine, chicken stock, thyme, salt and pepper.
Cook for about 3 minutes until the sauce begins to thicken.
Add the peas and chicken and toss well.
Add the cooked mushrooms and toss well.
Drain the pasta and add to the pan. Toss well.
Place the mixture in a 10 inch Pyrex baking dish.
Place the dish in the oven and bake for 40 minutes.
Top the casserole with the parmesan cheese and bake for another two minutes.
Let cool slightly before serving.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This is a classic American comfort food. The classic uses turkey, of course, but you can substitute almost anything: chicken, fish, or even beef. Crab is an excellent choice.
Most tetrazzini recipes call for sliced mushrooms, but quartering the mushrooms makes them easier to roast and they caramelize better. You can use all-purpose white flour with this recipe, but I like the garbanzo flour because it has a less astringent flavor and blends well. There is a nice nutty flavor and it also has more fiber.