Tarragon-Scented Chicken Tetrazzini

Classic chicken tetrazzini is made even better using chopped tarragon leaves.

Tarragon-Scented Chicken Tetrazzini

Photo by Danyelle M.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    rotisserie chicken

  • Salt and pepper

  • ½

    stick butter

  • 12

    ounces cremini mushrooms, thinly sliced

  • 2

    shallots, finely chopped

  • 4

    garlic cloves, finely chopped

  • 3

    tablespoons flour

  • ½

    cup dry sherry or dry white wine

  • 2

    cups whole milk

  • ½

    cup chicken stock

  • 1

    teaspoon dry mustard

  • Dash nutmeg, grated or ground

  • ½

    cup grated Parmigiano-Reggiano

  • 1

    pound egg tagliatelle or linguine

  • 1

    cup frozen peas, thawed

  • ¼

    cup tarragon leaves, chopped

Directions

Bring a large pot of water to a boil for the pasta. Shred rotisserie chicken. Set aside. Add the butter to the skillet. When it melts, add the mushrooms and cook, stirring often, until lightly browned, about 2 minutes; season. Add the shallots and garlic. Cook, stirring often, until the shallots soften, 2 to 3 minutes. Sprinkle with the flour and stir to combine. Whisk in the sherry and cook, stirring often, until reduced by half, about 1 minute. Add the milk and stock and boil, stirring occasionally, until the sauce thickens, about 8 minutes. Add the dry mustard and a little sprinkle of nutmeg to the sauce; stir in the cheese and season. Add chicken to the skillet; reduce the heat to low. Salt the boiling water, add the pasta and cook to almost al dente. Reserve 1/2 cup of the starchy cooking water, then drain the pasta. Add the peas and tarragon to the sauce and return to a bubble. Toss in the pasta, adding some of the reserved starchy cooking water if too thick. Serve in shallow bowls.


Nutrition

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