CHICKEN TETRAZZINI

What You'll Need

• 8 oz Linguine
• 1 container white mushrooms
• 1 cup chopped onion
• 2 garlic cloves
• 2 tablespoons butter
• ½ cup dry white wine (such as Pinot Grigio)
• 2 tablespoons butter
• ¼ cup all purpose flour
• 2 cups milk
• ½ cup chicken broth
• ½ cup Mascarpone cheese
• ½ cup Parmesan cheese
• ⅛ teaspoon nutmeg
• 1 tablespoon thyme
• ⅛ teaspoon salt
• ¼ teaspoon pepper
• 1 cup cooked chicken breast
• ½ cup cooked bacon crumbles
• ¼ cup frozen peas
• ½ cup panko bread crumbs

How to Make It

1. Prep the ingredients: Preheat the oven to 350 degrees. Bring water to a boil for the linguine and cook per the directions on the box. Wash and slice the white mushrooms. Finely chop the onion and garlic.
2. Prepare the sauce: In a pan, saute the mushrooms, garlic and onion in 2 tablespoons of butter for 5 minutes. Once they are a thoroughly cooked, pour in the white wine and let it simmer until the wine has almost evaporated. Melt 2 more tablespoons of butter in the pan. Once the butter has melted, whisk in the flour. Continue to stir flour into the butter, you will see a thick paste form. Then pour in the chicken broth and milk while continuing to stir the sauce. Next, add the mascarpone, Parmesan, nutmeg, thyme, salt and pepper. Stir all ingredients until they have blended. Reduce the heat to low to let the sauce thicken.
3. Make the Chicken Tetrazzini: Blend the cooked linguine, cooked chicken, bacon crumbles, frozen peas, and sauce together in a baking dish. Top the casserole with ½ cup panko bread crumbs.
4. Bake: Bake the casserole for 30 minutes uncovered until the top is bubbly.

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