Text 15747, 81 rader
Skriven 2011-09-16 05:41:00 av DAVE DRUM (1:123/140)
Ärende: TVFN 382
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Tetrazzini
 Categories: Poultry, Dairy, Vegetables, Pasta, Cheese
      Yield: 5 servings
 
      9 tb Butter
      2 tb Olive oil
      4    Chicken breasts; boned,
           - skinned
  2 1/4 ts Salt
  1 1/4 ts Fresh ground black pepper
      1 lb White mushrooms; sliced
      1 lg Onion; fine chopped
      5 cl Garlic; minced
      1 tb Chopped fresh thyme leaves
    1/2 c  Dry white wine
    1/3 c  All-purpose flour
      4 c  Whole milk; room temp
      1 c  Heavy whipping cream; room
           - temp
      1 c  Chicken broth
    1/8 ts Ground nutmeg
     12 oz Linguine
    3/4 c  Frozen peas
    1/4 c  Chopped fresh Italian
           - parsley leaves
      1 c  Grated Parmesan
    1/4 c  Dried Italian-style
           - breadcrumbs
 
  Recipe courtesy Giada De Laurentiis
  
  Preheat the oven to 450øF/230øC.
  
  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.
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 25 June 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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