– 8 ounces linguine (or noodles of choice) – 4 tablespoons butter, divided – 1 onion, chopped – 8 ounces fresh mushrooms4 cloves garlic, minced – ⅓ cup flour – 3 cups chicken broth – 1 cup half & half – 1 teaspoon bouquet garni (dry herb blend) – ½ teaspoon salt – ½ teaspoon black pepper – 1 cup grated Parmesan cheese – 2 cups chicken, cooked and shredded – 1 cup frozen pea – ⅓ cup Panko breadcrumb
Heat the oven to 350 F.Drain and put aside pasta after cooking according the box.Heat 3 tablespoons butter in an ovenproof skillet and soften onions and mushrooms.
1
Add garlic and sauté until fragrant but not browned.Stir in flour, then broth and half-and-half.
2
Salt and pepper the veggies and add the bouquet garni combination.Mix in Parmesan.Cook the sauce for 5 minutes to thicken.
3
Mix in chicken, peas, and noodles.Melt remaining tablespoon butter and combine with breadcrumbs.
4
Sprinkle buttered crumbs on noodles.Chicken tetrazzini should be golden brown after 45 minutes.Warm serve.
5