The other night we had a taste for something we’ve never made before, and began looking up different recipes online until we found one that not only sounded delicious (isn’t tetrazzini a fun word?), but looked equally as good.
Then we found this recipe from A Pinch of Healthy and knew we had found our dinner. We also, miraculously, already had all of the ingredients to make it, which never happens! So it was meant to be, and thank goodness, because this is such a comforting and yummy dish and we’re now adding it to our weeknight go-tos.
Also, you’re probably noticing a theme with the type of food we make at our house, or at least the kind of food that we share on the blog: pasta. We have been cutting back on how much pasta we’ve been eating lately, but a little here and there every now and then can’t hurt. So let’s move on to how to make this tetrazzini, straight from Marjorie’s A Pinch of Healthy!
8 ounces dry linguine pastacooked to package instructions and drained (half a 1 pound package)
1 eight ounce pack sliced crimini (baby portabella) mushrooms
1 yellow onion diced
3 cloves garlic, finely minced
3 1/2 Tablespoons butter
3 Tablespoons all purpose flour
1 cup chicken stock or broth
1 cup milk any type (I used 2%)
1/2 cup dry white wine
1/2 teaspoon salt (may vary, based on saltiness of your butter, broth, parmesan)
1/4 teaspoon black pepper
1 1/2 cup shredded parmesan cheese divided
1 pound chicken thighs or breasts cooked and shredded or cut into bite-sized pieces (I used my Instant pot shredded chicken. I have also used store-bought rotisserie chicken.)
Preheat the oven to 375 degrees.
Add some cooking spray to a large non-stick pan or dutch oven, and preheat over medium heat.
Add onions and sliced mushrooms to the pan, and cook until tender, about 8 minutes.
Reduce heat to medium-low, and add the garlic, and cook another minute.
Add the butter to the pan (leave the mushrooms, garlic and onions in there), and let it melt.
Sprinkle the flour, and stir to incorporate (about 30 seconds).
Add the wine, and deglaze the pan using a wooden spoon to scrape up brown bits and mix in flour.
Add chicken stock, milk salt and pepper, and stir to incorporate.
Bring to a simmer and stir often (almost continuously) to avoid scorching. The sauce will thicken pretty quickly, after a minute or 2.
Turn off the stove, remove from heat, and add the cup of parmesan cheese, stirring to incorporate.
Toss the sauce with the cooked shredded chicken and cooked/ drained linguini pasta.
Transfer the mixture to a casserole dish, sprayed with cooking spray to prevent sticking.
Sprinkle extra 1/2 cup parmesan cheese on top, and bake at 375 until cheese is melted, about 15 to 20 minutes.
Remove from oven, and let sit 5 minutes or so. Serve and enjoy!