Chicken Tetrazzini
with mixed greens salad

Name: Chicken Tetrazzini
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 oz Pasta, linguini , sub spaghetti (sub spaghetti); 1/2 Rotisserie chicken, shredded; 1 Onions, medium, diced; 3 cloves Garlic, chopped; 2 tsp Thyme leaves, fresh; 8 oz Mushrooms, any button, sliced (look for pre-sliced); 1 cup Peas, frozen, defrosted; 3 Tbsp Butter; 2 Tbsp Flour, all-purpose; 1/2 cup Wine, white (sub stock); 1 cup Stock, any type; 1/2 cups Half and half (sub milk but the result won’t be as creamy); 1/8 tsp Nutmeg, ground (opt); 1 Lemons, zest of; 1 cup + 1/2 cup Cheese, Gruyere, shredded (sub Swiss or white cheddar); 1 Tbsp Vinegar, balsamic; 2 tsp Mustard, Dijon; 2 Tbsp Oil, olive; 5 oz Mixed greens

Active: 40 min Total: 50 min

Original GF Paleo Vegetarian

We gave this creamy comfort food classic an elegant twist by adding some nutty, savory gruyere cheese.
Smarts: While long noodles are the classic in this dish, we also like it with shorter pasta shapes like penne or fusilli.

Ingredients

Metric

Servings:

Chicken Tetrazzini:

Pasta, linguini - 8 oz , sub spaghetti (sub spaghetti)
Rotisserie chicken - 1/2 , shredded
Onions, medium - 1 , diced
Garlic - 3 cloves , chopped
Thyme leaves, fresh - 2 tsp
Mushrooms, any button - 8 oz , sliced (look for pre-sliced)
Peas, frozen - 1 cup , defrosted
Butter - 3 Tbsp
Flour, all-purpose - 2 Tbsp
Wine, white - 1/2 cup (sub stock)
Stock, any type - 1 cup
Half and half - 1/2 cups (sub milk but the result won’t be as creamy)
Nutmeg, ground (opt) - 1/8 tsp
Lemons - 1 , zest of
Cheese, Gruyere - 1 cup + 1/2 cup , shredded (sub Swiss or white cheddar)

Mixed Greens Salad:

Vinegar, balsamic - 1 Tbsp
Mustard, Dijon - 2 tsp
Oil, olive - 2 Tbsp
Mixed greens - 5 oz

Prep

Pasta - Boil pasta according to package directions. If prepping ahead, toss noodles with some oil to minimize sticking. (Can be done up to 5 days ahead)
Rotisserie chicken - (Skip if chicken was prepped ahead for Tuesday.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
Onions / Garlic / Thyme leaves - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar and mustard. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Mushrooms - Slice mushrooms (if not pre-sliced). (Can be done up to 3 days ahead)
Peas - Defrost peas.

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Make

Heat oven to 450F / 232C.
While oven is heating, heat a large oven-safe skillet or Dutch oven over medium heat. (This pan should be large enough to hold all of the pasta and chicken, or you can brush an oven-safe casserole dish with some oil and transfer the pasta to that dish before baking.) Add butter and then onions to melted butter. Saute for 2 to 3 minutes to get started cooking. Add mushrooms and continue cooking until mushrooms are very tender, 7 to 8 minutes. Stir in garlic and thyme leaves and season with some salt.
Sprinkle flour over mushrooms and stir until no dry spots remain, ~1 minute.
Pour wine into pan and bring to a simmer. Add stock and half and half while whisking and simmer until the sauce thickens slightly, 2 to 3 minutes.
Remove pan from heat and stir in nutmeg, lemon zest, pasta, chicken, peas, and first portion of cheese. Season with some salt and pepper.
Scatter second portion of cheese over top of pasta. Transfer to oven and bake until the cheese on top is melted and golden, 10 to 12 minutes.
Just before serving, toss salad greens in vinaigrette.
Serve pasta with salad on the side. Enjoy!

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