CHICKEN TETRAZZINI
3 cups cooked chicken, shredded (meat from one 3 1/2-pound chicken)
1 medium onion, chopped
1 pound cremini mushrooms, trimmed and quartered
2 tablespoons sun-dried tomatoes, minced
2 cloves garlic, minced
2 tablespoons flour
1/2 cup no-salt chicken broth
1/2 cup white wine
1/2 cup heavy cream
3 tablespoons fresh basil, chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound linguine or other pasta, cooked
1/2 cup grated Asiago cheese
Preheat oven to 375 degrees F.
In large pot over medium heat, melt butter. Add onion and garlic, sauteing until translucent, about 4 minutes. Increase heat to high and stir in mushrooms. Saute until mushrooms are tender and any liquid has evaporated, about 8 minutes. Lower heat to medium and stir in flour. Gradually stir in white wine and chicken broth. Bring to simmer and stir in heavy cream. Reduce heat to low and let sauce simmer for 1 minute. Stir in basil and sun-dried tomatoes, season with salt and pepper.
Mix half the sauce with the linguine. Mix remaining sauce with chicken. Butter 2 1/2 quart casserole dish; place pasta in dish making a hole in the center. Place chicken in hole; sprinkle casserole with cheese. Bake until brown on top and hot throughout, about 30 minutes. Serve hot.
Source: National Chicken Council
3 cups cooked chicken, shredded (meat from one 3 1/2-pound chicken)
1 medium onion, chopped
1 pound cremini mushrooms, trimmed and quartered
2 tablespoons sun-dried tomatoes, minced
2 cloves garlic, minced
2 tablespoons flour
1/2 cup no-salt chicken broth
1/2 cup white wine
1/2 cup heavy cream
3 tablespoons fresh basil, chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound linguine or other pasta, cooked
1/2 cup grated Asiago cheese
Preheat oven to 375 degrees F.
In large pot over medium heat, melt butter. Add onion and garlic, sauteing until translucent, about 4 minutes. Increase heat to high and stir in mushrooms. Saute until mushrooms are tender and any liquid has evaporated, about 8 minutes. Lower heat to medium and stir in flour. Gradually stir in white wine and chicken broth. Bring to simmer and stir in heavy cream. Reduce heat to low and let sauce simmer for 1 minute. Stir in basil and sun-dried tomatoes, season with salt and pepper.
Mix half the sauce with the linguine. Mix remaining sauce with chicken. Butter 2 1/2 quart casserole dish; place pasta in dish making a hole in the center. Place chicken in hole; sprinkle casserole with cheese. Bake until brown on top and hot throughout, about 30 minutes. Serve hot.
Source: National Chicken Council
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pasta, Sauces
Main Dishes - Pasta, Sauces
- Party Scampi
- Fajita Macaroni and Cheese (using ground beef and salsa con queso)
- Spaghetti Sauce
- Charles Palmer Ricotta Pesto Gnocchi in Garlic Broth
- Tom Colicchio's Fennel and Sausage Pasta (serves 2)
- Stella's Stuffed Giant Shells (with beef filling)
- Kraft Tangy Italian Style Spaghetti (copycat recipe)
- Two-Pea Pasta with Ricotta and Tarragon
- Domino's Bread Bowl Pasta (2 copycat recipe)
- Uncooked Tomato Sauce
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute