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Looking for a dinner recipe that is a make ahead, fairly easy and satisfying dinner? I think I may have the answer. When I try a recipe for my Sunday dinner, I do the new recipe but I also do a standard recipe at the same time. So, in case the new is an epic failure, I don't send everyone away hungry! I'm happy to say, this was a winner - in fact, they went back for seconds and asked for the recipe!
Let's get to the recipe!
Chicken Tetrazzini
Cook in salted water, until al dente (do not overcook) and strain, reserving 1/2 c. water for later
12 oz linguine or spaghetti
Shred or dice
4 c. chicken (rotisserie chicken works perfectly)
In your frying pan, saute until softened - about 3 minutes
2 tbsp olive oil
1 lb. mushrooms, sliced
Add in and cook until soft and golden - about 5 minutes
1 small-med onion, finely chopped
Transfer to a bowl and set aside.
Now for the sauce
In the same frying pan melt and whisk in - about 1 minute
4 tbsp. unsalted butter
1/3 c. flour
Slowly add in and whisk until smooth
3 c. chicken broth
1 tbsp. lemon juice
1 tsp. sea salt
1/4 tsp. fresh ground black pepper
Add in and bring to a simmer
2 c. half and half
Now taste and add more salt and pepper if needed.
Into the pasta, add in and mix together
chicken
mushrooms & onions
sauce
1/2 c. pasta water
Place into a greased 9x13 pan
Spread mozza cheese over top.
Bake, covered with foil at 350 for 20 minutes.
Remove cover and bake for an additional 15 minutes.
If you want the cheese more golden - put your oven on broil for a minute or two.
You can make this ahead - a couple of days in the fridge, or into your freezer.
If cooking from the fridge - add more time in the oven.
If cooking from frozen, put it in your fridge overnight and then cook as if from the fridge.
Enjoy!
