Description
This tetrazzini recipe with chicken is so cheesy and comforting. I love the mushroom, chicken, butter, onion, thyme and cheeses together. My kids love this!
Ingredients
Scale
- 1 pound Whole Grain Linguine Noodles (dry)
- 4 Tbl Grass-fed Butter
- 1 Large Sweet Onion (chopped)
- 2 Cups Cremini Mushrooms (sliced)
- 1 1/2 Tbl Fresh Thyme (chopped)
- 1 1/2 tsp Sea Salt
- Ground Pepper (to taste)
- 1/3 Cup Whole Wheat Flour
- 2 Cups Chicken Broth
- 1 Cup Organic Whole Milk
- 3/4 Cup Organic or Natural Sour Cream
- 2 Chicken Breasts (cooked and thinly sliced (keep warm)
- 1 1/2 Cups Monterey Jack Cheese (grated)
- 1/2 Cup Parmesan Cheese (grated)
Instructions
- Preheat the oven to 375 degrees. Lightly grease a 9x13 baking dish.
- Fill a large pot half way full with water.
- Season with 1 tablespoon of salt and bring to a boil.
- Add the linguine noodles, and give a quick stir. Cook according to package instructions, or until al dente.
- While the pasta is cooking, add the butter to a large saute pan and melt over medium/high heat. Once melted, add the onion, mushroom, thyme, pepper, and sea salt. Saute until the onions and mushrooms are lightly golden brown, about 5 minutes.
- Add the flour and stir into the vegetables. Cook for 1 minute.
- Pour in 1 cup of the chicken broth and stir until smooth and thickened.
- Add the remaining chicken broth and the milk. Stir until smooth. Once the sauce thickens, remove from heat.
- Taste the sauce and add more salt, if desired.
- Stir in the sour cream.
- Gently stir in the sliced chicken.
- When the pasta is finished cooking, drain the water and place pasta back in pot.
- Pour the sauce over the pasta and toss until the pasta is well coated in sauce.
- Place the noodle mixture in the prepared baking dish.
- Sprinkle both cheeses over the top of the noodles and place on the middle rack of the preheated oven.
- Bake for 25-30 minutes, or until the sauce is bubbling and cheese is melted.