Chicken Tetrazzini

Name: Chicken Tetrazzini
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 118 milliliters breadcrumbs; 2 sticks butter; 227 grams button mushrooms; 237 milliliters chicken broth; 79 milliliters flour; 1 Tbsp chopped fresh thyme leaves; 4 cloves garlic, minced; 237 milliliters heavy whipping cream; 454 grams fettucini noodles; 0 teaspoons nutmeg, ground; 2 Tbsps olive oil; 1 large onion; 118 milliliters grated Parmesan; 59 milliliters chopped parsley; 1 roast chickens worth of cooked, shredded chicken (also 4 cooked boneless chicken breasts would work here); 118 milliliters white wine; 710 milliliters whole milk

Chicken Tetrazzini might be just the main course you are searching for. This recipe serves 6. One serving contains 1293 calories, 60g of protein, and 79g of fat. If you have onion, flour, button mushrooms, and a few other ingredients on hand, you can make it. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Slice the mushrooms, chop the onion, mince the garlic and chop the thyme.

Ingredients you will need

Mushrooms

Garlic

Ground Meat

Onion

Thyme

Add 1 tablespoon each of butter and oil to a large sauté pan and heat over medium-high heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add the mushrooms, onion, salt and pepper and sauté for about 7 minutes or until onions are translucent and mushrooms are limp.

Ingredients you will need

Salt And Pepper

Mushrooms

Onion

Add the garlic thyme and white wine, stir well. Sauté for an additional two minutes.

Ingredients you will need

White Wine

Garlic

Thyme

Put the mixture in a bowl on the side.

Equipment you will use

Bowl

Put the milk, cream and chicken broth into a saucepan.

Ingredients you will need

Chicken Broth

Cream

Milk

Equipment you will use

Sauce Pan

Heat over medium-high heat until steam rolls off the top of the mixture.

Ingredients you will need

Roll

In the sauté pan, melt 3 tablespoons of butter, melt over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the 1/3 cup of flour to the butter.

Ingredients you will need

Butter

All Purpose Flour

Whisk until the flour-butter blobs become golden, or about 2 minutes.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Whisk

Whisk in the heated milk, cream and broth mixture and keep whisking until there are no blobs of flour/butter left.

Ingredients you will need

Butter

Broth

Cream

All Purpose Flour

Milk

Equipment you will use

Whisk

Fill a pot with enough water for 16 ounces of dried fettucini (4-6 quarts). Bring your water to a boil.

Ingredients you will need

Fettuccine

Water

Equipment you will use

Pot

Preheat the oven to 450º F.

Equipment you will use

Oven

When your water is boiling, add 3 tablespoons salt and your pasta. Boil for a little less than the package instructions—about 10 minutes.

Ingredients you will need

Pasta

Water

Salt

To the cream sauce in the sauté pan on the stove, add nutmeg, the rest of the salt, and the rest of the pepper. Turn the dial on the stove up to high. As soon as the cream mixture bubbles, turn the heat down to low and continue to whisk until the sauce thickens in about 10 minutes. Turn off the heat.

Ingredients you will need

Sauce

Nutmeg

Pepper

Cream

Salt

Equipment you will use

Stove

Whisk

Frying Pan

Your pasta should be done; drain it and return it to your large pasta pot.

Ingredients you will need

Pasta

Equipment you will use

Pot

Add the white sauce, onion/mushroom mixture, parsley and chicken to the pasta pot. Incorporate and toss until it looks like you’ll get a healthy amount of all the ingredients on each forkful.

Ingredients you will need

Mushrooms

Whole Chicken