Chicken Tetrazzini
- Coarse salt and ground pepper
- 6 tablespoons butter
- 1 pound white mushrooms, trimmed and sliced 1/4 inch thick
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 can (14.5 ounces) reduced-sodium chicken broth
- 3/4 cup dry white wine
- 3 cups grated Parmesan cheese
- 1/2 teaspoon dried thyme leaves
- 1 pound linguine, broken in half
- 1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
- 1 package (10 ounces) frozen peas, thawed and drained
- Produce
- Mushrooms, white (1 pound)
- Peas, frozen (1 package)
- Thyme, dried leaves (1/2 teaspoon)
- Meat
- Rotisserie chicken (1)
- Canned Goods
- Chicken broth, reduced-sodium (1 can)
- Cooking & Baking
- All-purpose flour (1/2 cup)
- Salt and ground pepper, Coarse (1)
- Pasta & Grains
- Linguine (1 pound)
- Dairy
- Butter (6 tablespoons)
- Milk (3 cups)
- Parmesan cheese, grated (3 cups)
- Beer, Wine & Liquor
- White wine, dry (3/4 cup)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published June 3, 2011 (1 year ago).
19 people saved this recipe.
