Chicken Tetrazzini

Recipe courtesy Giada De Laurentiis

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

Preheat the oven to 450 degrees F. Spread 1 tablespoon of butter over a 13
by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a
deep large nonstick frying pan over medium-high heat. Sprinkle the chicken
with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan
and cook until pale golden and just cooked through, about 4 minutes per
side. Transfer the chicken to a plate to cool slightly. Coarsely shred the
chicken into bite-size pieces and into a large bowl. Meanwhile, add 1
tablespoon each of butter and oil to the same pan. Add the mushrooms and
saute over medium-high heat until the liquid from the mushrooms evaporates
and the mushrooms become pale golden, about 12 minutes. Add the onion,
garlic, and thyme, and saute until the onion is translucent, about 8
minutes. Add the wine and simmer until it evaporates, about 2 minutes.
Transfer the mushroom mixture to the bowl with the chicken. Melt 3 more
tablespoons butter in the same pan over medium-low heat. Add the flour and
whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1
3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat
to high. Cover and bring to a boil. Simmer, uncovered, until the sauce
thickens slightly, whisking often, about 10 minutes. Bring a large pot of
salted water to a boil. Add the linguine and cook until it is tender but
still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add
the linguine, sauce, peas, and parsley to the chicken mixture. Toss until
the sauce coats the pasta and the mixture is well blended. Transfer the
pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs
in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot
with the remaining 3 tablespoons of butter. Bake, uncovered, until golden
brown on top and the sauce bubbles, about 25 minutes.
Food Network

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