My mom used to make this all the time when we were children. As an adult I never quite understood how she made it until I ran across this recipe on Pinterest for Martha Stewart’s Chicken Tetrazzini. I tend not to even attempt Martha Stewart recipes because I think they are too fussy and time-consuming but this one looked like a great possibility.
- Coarse salt and ground pepper
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 3 cups fat-free half and half
- 1 1/2 cups of chicken stock
- 3/4 cup dry white wine
- 3 cups freshly grated Parmesan cheese
- 1 pound linguine, broken in half
- 3 cups of shredded chicken, I poached mine first and then shredded
- 1 package (10 ounces) frozen peas, thawed and drained
Directions
- Preheat oven to 400.
- Bring a large pot of salted water to a boil (for pasta).
- Make sauce: In saucepan, melt 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan. Season with salt and pepper.
- Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
I made one pan and froze one pan. Overall this was a pretty good dish. Not exactly how I remembered from my mom making it (is it ever the same?) but my kids thought it was good and that’s what matters most. I will be using this recipe again.
What's for Dinner Moms? 