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Tarragon Chicken Tetrazzini
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Brief Description
Chicken, mushrooms, peas and pasta in a creamy white wine sauce.
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Main Ingredient
chicken
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Category: Pasta
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Cuisine: Italian
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Prep Time: 30 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
Adapted from http://www.rachaelraymag.com/recipe/tarragon-scented-chicken-tetrazzini/
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Tags:
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Notes:
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Posted By: cookingmama
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Posted On: Apr 11, 2016
Number of Servings:
Ingredients:
- 2 tablespoons - olive oil
- 1 pounds - chicken breast tenders thinly sliced at an angle
- - salt and pepper
- 1/2 sticks - butter
- 12 ounces - cremini mushrooms thinly sliced
- 2 - shallots finely chopped
- 4 cloves - garlic finely chopped
- 3 tablespoons - flour
- 1/2 cups - dry sherry or dry white wine
- 2 cups - whole milk
- 1/2 cups - chicken stock
- 1 teaspoons - dry mustard
- - A little freshly grated or ground nutmeg
- 1/2 cups - grated Parmigiano-Reggiano
- 1 pounds - egg tagliatelle or linguine pasta noodles, uncooked
- 1 cups - shelled fresh spring peas or frozen peas, preferably organic, thawed
- 1/4 cups - tarragon leaves chopped
Directions:
Bring a large pot of lightly salted water to a boil for the pasta.
Heat a large nonstick skillet over medium-high heat and add the oil. Season the chicken with salt and pepper and add to the skillet. Cook, stirring occasionally, until lightly browned, about 3 minutes per side; set aside on a plate.
Add the butter to the skillet. When it melts, add the mushrooms and cook, stirring often, until lightly browned, about 2 minutes. Add the shallots and garlic; cook, stirring often, until the shallots soften, 2 to 3 minutes. Sprinkle with the flour and stir to combine.
Whisk in the sherry and cook, stirring, until reduced by half, about 1 minute. Add the milk and stock and boil, stirring occasionally until sauce thickens, about 8 minutes. Add dry mustard and a little sprinkle of nutmeg to the sauce; then stir in the cheese and season.
Return the chicken to the skillet and reduce heat to low.
Meantime, add the pasta to the salted boiling water and cook until almost al dente. Reserve 1/2 cup of the starchy cooking water, then drain the pasta.
Add the peas and tarragon to the sauce and cook over medium heat until mixture begins to bubble. Toss in the pasta, adding some of the reserved starchy cooking water if a little too thick.
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