NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"To be without some of the things you want is an indispensable part of happiness." ~ Bertrand Russell
We have been having some glorious days lately… sunny, warm, the kind that make your heart smile. We were out researching bakeries last weekend for this week's Sites of the Day and discovered the wonderful baguettes at Rustica… I think I must go back today to pick up some bread for tonight's meal…mmmm
RECIPE OF THE WEEK
Last week was cool and rainy… felt like a pasta day. This recipe is based on one by Giada De Laurentiis from the Food Network. I realize as I look it over that I forgot to add the peas… it still got rave reviews!!
CHICKEN TETRAZZINI
11 1/2 tablespoons butter
- 2 1/2 tablespoons olive oil
- 4-5 boneless skinless chicken breasts
- 3 teaspoons salt
- 1 3/4 teaspoons pepper
- 1 pound white mushrooms, sliced
- 1 onion, finely chopped
- 3 1/2 teaspoons minced garlic
- 1 1/4 teaspoons fresh thyme leaves, chopped
- 1/2 cup dry white wine
- 1/2 cup flour
- 4 cups whole milk, room temperature
- 2 cups heavy whipping cream, room temperature
- 1 3/4 cup chicken broth
- Heaping 1/8 teaspoon ground nutmeg
- 16 ounces linguine
- 1 cup frozen peas
- 1/3 cup chopped fresh Italian parsley
- 1 1/3 cup grated Parmesan cheese
- 1/3 cup crushed seasoned breadcrumbs
Preheat oven to 450 degrees F. Coat large flat baking dish with butter. Blend Parmesan cheese and breadcrumbs in a small bowl. Add 4 tablespoons melted butter, mix and set aside.
Melt 1 1/2 tablespoons each of butter and olive oil in a large, deep wokstyle nonstick frypan. Sprinkle the chicken with 3/4 teaspoon each of salt and pepper. Add chicken and cook until just cooked through, about 4 minutes per side. Transfer chicken to cool slightly, then coarsely shred with two forks and set aside in a large bowl.
Bring a large pot of salted water to a boil (Dutch oven size).
Meanwhile, add 1 tablespoon each of butter and oil to the same pan in which you cooked the chicken. Add the mushrooms and saute until the liquid from the mushrooms evaporates and they become pale golden, about 12 minutes. Add the onion, garlic and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 4 more tablespoons butter in the same pan. Add flour and whisk for 2 minutes, then add milk, cream, broth, nutmeg, 2 1/4 teaspoons salt and 1 teaspoon pepper. Bring to a boil and simmer, uncovered and whisking often, until sauce thickens slightly, about 10 minutes.
While sauce thickens, cook the linguine al dente, about 9 minutes. Drain, put back in the pot and add chicken mixture, peas, parsley and sauce. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta to the prepared baking dish. Top with reserved breadcrumb mixture.
Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
Sharlene Hensrud, RE/MAX Results - Email – HomesMSP.com
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