Sunday, March 13, 2016

Chicken Tetrazzini

8 oz. dry linguine
2 boneless, skinless chicken breast, diced & seasoned with lemon pepper & Smokehouse maple seasoning
4 Tbsp. olive oil, divided
16 oz. button mushrooms, sliced
2 cup diced carrots
2 cup julienned green bell peppers
1/2 cup diced onion
2 Tbsp. minced fresh garlic
4 Tbsp. all-purpose flour
2 cups half and half
1 cup chicken broth
6 oz. grated Parmesan (1 1/2 cups)
1 tsp. kosher salt
1 tsp black pepper
4 Tbsp. dry sherry
1/2 cup chopped fresh parsley, divided
Minced lemon zest

Preheat oven to 375°.  Coat a 11/2-qt. baking dish with nonstick spray; set aside. Cook pasta in boiling unsalted water until it’s nearly al dente, about 6 minutes; drain. Sauté chicken in 2 Tbsp. oil in a sauté pan over medium-high heat, 5 minutes; transfer to a paper-towel-lined plate. Add mushrooms; sauté until liquid evaporates, about 5 minutes. Add remaining 2 Tbsp. oil to pan; sauté carrots, bell peppers, onion, and garlic until carrots soften, 4 minutes. Stir in flour; cook 1 minute. Add milk and chicken broth, stirring constantly, until sauce thickens, about 2 minutes. Reduce heat to low. Stir Parmesan, pepper flakes, salt, and black pepper into sauce until Parmesan melts. Stir in sherry, chicken, pasta, and 4 Tbsp. parsley; transfer to prepared dish. Bake tetrazzini until bubbly, 15 minutes; let cool 5 minutes. Garnish tetrazzini with remaining 4 Tbsp. parsley and zest.

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