Chicken Tetrazzini (Giada De Laurentiis) Recipe

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Chicken Tetrazzini (Giada De Laurentiis)
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Ingredients
20
Count
Nutrition
855
Calories
Total time
95
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 450 degrees F.
  2. 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.
  3. 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 1-2 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.
  4. 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.
  5. 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.
  6. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 855 Kcal (3580 kJ)
Calories from fat 367.48 Kcal
% Daily Value*
Total Fat 40.83g 63%
Cholesterol 192.46mg 64%
Sodium 1943.61mg 81%
Potassium 1127.53mg 24%
Total Carbs 65.54g 22%
Sugars 13.28g 53%
Dietary Fiber 6.11g 24%
Protein 55.22g 110%
Vitamin C 14mg 23%
Vitamin A 0.2mg 7%
Iron 2.9mg 16%
Calcium 455.2mg 46%
Amount Per 100 g
Calories 133.39 Kcal (558 kJ)
Calories from fat 57.33 Kcal
% Daily Value*
Total Fat 6.37g 63%
Cholesterol 30.03mg 64%
Sodium 303.22mg 81%
Potassium 175.9mg 24%
Total Carbs 10.22g 22%
Sugars 2.07g 53%
Dietary Fiber 0.95g 24%
Protein 8.62g 110%
Vitamin C 2.2mg 23%
Iron 0.4mg 16%
Calcium 71mg 46%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.7
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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