Tarragon-Scented Chicken Tetrazzini
Classic chicken tetrazzini is made even better using chopped tarragon leaves.
- 1 rotisserie chicken
- Salt and pepper
- 1/2 stick butter
- 12 ounces cremini mushrooms, thinly sliced
- 2 shallots, finely chopped
- 4 garlic cloves, finely chopped
- 3 tablespoons flour
- 1/2 cup dry sherry or dry white wine
- 2 cups whole milk
- 1/2 cup chicken stock
- 1 teaspoon dry mustard
- Dash nutmeg, grated or ground
- 1/2 cup grated Parmigiano-Reggiano
- 1 pound egg tagliatelle or linguine
- 1 cup frozen peas, thawed
- 1/4 cup tarragon leaves, chopped
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.