This outstanding crowd-pleaser can be served with warm crusty bread and a fresh green salad.
Chicken Tetrazzini with Mascarpone Cheese
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Prep:
40 min. -
Cook:
1 hr. -
Serves:
10
Recipes
Recipe tags: chicken base, advanced difficulty, lunch, chicken, grilling
Ingredients
| 8 Tbsp | butter (divided) |
| 2 Tbsp | olive oil |
| 1 lb | button mushrooms, rinsed, trimmed, patted dry and sliced (set aside) |
| 4 cloves | garlic, minced |
| ¾ cup | finely chopped yellow onion |
| ¼ tsp | ground thyme |
| ⅓ cup | dry sherry |
| 1 pkg | (8-ounce) mascarpone cheese |
| 4 cups | chopped cooked chicken (bite-size pieces) |
| 12 oz | uncooked linguine |
| 1½ Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1½ cups | water |
| 3 Tbsp | flour |
| 2½ cups | half-and-half, room temperature |
| 1 cup | heavy cream, room temperature |
| ½ tsp | black pepper |
| 1 tsp | freshly ground nutmeg |
| 1½ cups | frozen baby peas, thawed |
Topping
| 1 cup | panko breadcrumbs |
| 1 cup | freshly grated Parmesan cheese |
Directions
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1
Preheat oven to 400°F. Coat a large baking dish with cooking spray and set aside.
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2
In a large heavy-bottomed pot, over medium-high heat, add 1 tablespoon butter and olive oil. Add mushrooms; cook and stir until liquid evaporates, about 15 minutes.
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3
Add garlic, onion and thyme; sauté until onion is tender, about 5 minutes. Stir in sherry and simmer for 2 minutes.
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4
Remove from heat; add Mascarpone cheese and stir until blended. Add prepared chicken and stir to combine. Cover and set aside.
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5
Prepare linguine al dente according to package directions; drain and set aside.
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6
In a small bowl, add Chicken Base with water whisk until base is dissolved; set aside.
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7
In a large skillet, over medium heat, melt 3 tablespoons butter. Add flour, whisking continuously for 1-2 minutes. Whisk in water-base mixture, half-and-half, heavy cream, pepper and nutmeg. Bring to a gentle boil and then reduce heat to medium-low. Simmer and stir until sauce slightly thickens, about 10 minutes. Add sauce to pot of chicken mixture and stir to combine.
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8
Add cooked linguine and peas to pot; stir to combine. Place in prepared baking dish.
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9
Melt 4 remaining tablespoons of butter in microwave safe bowl; add breadcrumbs and Parmesan cheese; stir to combine. Evenly sprinkle on top of chicken mixture.
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10
Place baking dish on a rimmed baking sheet. Bake uncovered for 30-40 minutes or until heated through. If topping starts to over brown, lightly cover with foil.