The tides are changing at my dinner table. I’m taking things back. Not just from my pre-schooler who has become increasingly picky, but now that my husband is more willing to try things I am pushing the envelope a bit more. I’m also trying some new recipes that will carry us over for a couple of nights since my time in the kitchen is limited with my newborn son. What is the big “new” factor in this dish. Mushrooms! I’ve always cooked mushrooms off to the side because they always led to moans and groans. Not anymore, learn to eat around them if you must! I’ve been wanting to make dishes like Chicken Tetrazzini for so long and I’m so glad I finally went for it!
This dish is quite labor intensive, take some shortcuts if you need to! Buy pre-chopped veggies and use cooked chicken from a previous meal. I tend to cook chicken, shred it up, and then bag them up in servings for a later date. That way it’s always a freezer away! While I was making this I was honestly worried that all of this work would be a waste and I’d hear lots of complaints. The only complaining was from my daughter, who will have it deconstructed from now on since she loves the ingredients just not them “touching each other.” My husband and I loved this meal. He loved it so much he had no problem pushing those mushrooms aside. We told my daughter to get used to it becuase it’s going to become part of our rotation. I’ll just make sure to make it on the weekends! In all my chaos, I forgot to add the white wine to my dish, which was probably better for younger palates since the sauce had a lighter flavor. Plus, the reserved wine was still consumed It’s always important to use good wine in your cooking folks!
What I love about this dish is since it has been lightened up I can put it in the rotation. It’s not the decadent dish that is saved for special occasions. You can now enjoy the fabulous flavor of the garlic, onions, and thyme without all of that guilt.
- 10 oz. uncooked linguine
- 2 Tbsp butter
- 1/4 cup all-purpose flour
- 2 1/2 cups unsalted chicken stock
- 1 (12 oz.) can evaporated low-fat ilk
- 2 1/2 oz. grated Parmigiano-Reggiano cheese, divded
- 1 oz 1/3-less-fat-cream cheese
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 tsp olive oil, divided
- 2 (8 oz) packages sliced mushrooms
- 1 cup chopped onion
- 1 1/2 Tbsp minced garlic (about 6 cloves)
- 2 tsp fresh thyme
- 1/2 cup dry white wine
- 3 cups shredded cooked chicken breast
- 1 cup frozen green peas
- Cooking spray
- 1 1/2 oz. French bread baquette, torn into peices
- 1/4 cup chopped fresh flat-leaf parsley
Pre-heat oven to 375 F.
Cook pasta according to package directions, omitting salt and fat; drain.
Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. Gradually add stock and milk; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in 2 ounces Parmigiano-Reggiano cheese, cream cheese, salt, and pepper.
Heat a large skillet over medium-high heat. Add a tablespoon oil to pan; swirl to coat. Add mushrooms; saute 3 minutes, stirring occasionally. Add onion, garlic, and thyme; saute 3 minutes. Add wine; cook 1 minute. Combine milk mixture, mushroom mixture, pasta, chicken, and peas; toss to combine. Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coasted with cooking spray.
Place bread in a food processor; drizzle with 1 teaspoon oil. Process until coarse crumbs form. Combine breadcrumbs and remaining Parmigiano-Reggiano; sprinkle evenly over pasta. Bake at 375 F for 30 minutes or until browned and bubbly. Top with parsley.
Serves 8, serving size about 1 1/4 cups
Calories 435, Fat 12.2g, Protein 33.2g, Carbohydrates 45g, Fiber 3.6g, Cholesterol 69mg, Iron 3mg, Sodium 573mg, Calcium 249mg
Source: Cooking Light, Jan/Feb 2014