Wednesday, September 21

Chicken Tetrazzini Recipe

 Ian saw this recipe in the October issue of the Rachael Ray magazine and requested I try to make it.  It turned out to be yummy and we have enough leftover for a couple days!

linguine pasta, broken in half
Boneless Skinless chicken breasts, cut into 1/2-inch chunks
Salt and pepper
6 tbsp. butter
8 oz. small white mushrooms, quartered
1 tbsp. chopped fresh thyme
3 tbsp. flour
2 cups milk
1 cup chicken broth
1 cup grated parmesan cheese
1 cup frozen peas and carrots

1.Preheat the oven to 400°. Grease a 9-by-13-inch baking dish. Cook the pasta according to package directions until just barely al dente; drain.

2.Meanwhile, season the turkey with salt and pepper. In a large skillet, heat 1 tbsp. butter over medium-high heat. Add the turkey and cook until browned, 1 to 2 minutes. Transfer to a bowl.

3.Add 2 tbsp. butter to the skillet. Add the mushrooms and thyme; season with salt and pepper. Cook until the mushrooms start to soften, about 3 minutes. Transfer to the bowl with the turkey.

4.Melt the remaining 3 tbsp. butter in the skillet. Whisk in the flour and cook for 1 minute. Whisk in the milk and broth and bring to a boil, then simmer for 2 to 3 minutes to thicken. Stir in ½ cup parmesan and the peas and carrots. Season with salt and pepper.

5.Add the pasta and turkey-mushroom mixture to the sauce and toss well to combine. Transfer the pasta mixture to the prepared baking dish. Sprinkle with the remaining ½ cup parmesan. Bake until the top is golden-brown and the sauce is bubbling, 12 to 15 minutes (shorten the baking time by at least 5 minutes if you’re planning on freezing this for later).

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