Chicken Tetrazzini with Mascarpone Cheese

40 Min.
60 Min.
10
Ingredients
4
cups chopped cooked chicken (bite-size pieces)
4 cups chopped cooked chicken (bite-size pieces)
8
tablespoons butter (divided)
8 tablespoons butter (divided)
2
tablespoons olive oil
2 tablespoons olive oil
1
pound button mushrooms, rinsed, trimmed, patted dry and sliced (set aside)
1 pound button mushrooms, rinsed, trimmed, patted dry and sliced (set aside)
4
cloves garlic, minced
4 cloves garlic, minced
¾
cup finely chopped yellow onion
¾ cup finely chopped yellow onion
¼
teaspoon ground thyme
¼ teaspoon ground thyme
cup dry sherry
⅓ cup dry sherry
1
(8-ounce) package Mascarpone cheese
1 (8-ounce) package Mascarpone cheese
12
ounces uncooked linguine
12 ounces uncooked linguine
tablespoons Better Than Bouillon® Roasted Chicken Base
1½ tablespoons Better Than Bouillon® Roasted Chicken Base
cups water
1½ cups water
3
tablespoons flour
3 tablespoons flour
cups half-and-half, room temperature
2½ cups half-and-half, room temperature
1
cup heavy cream, room temperature
1 cup heavy cream, room temperature
½
teaspoon black pepper
½ teaspoon black pepper
1
teaspoon freshly ground nutmeg
1 teaspoon freshly ground nutmeg
cups frozen baby peas, thawed
1½ cups frozen baby peas, thawed
Topping
1
cup panko breadcrumbs
1 cup panko breadcrumbs
1
cup freshly grated Parmesan cheese
1 cup freshly grated Parmesan cheese
Directions
  1. Preheat oven to 400°F. Coat a large baking dish with cooking spray and set aside.
  2. In a large heavy bottomed pot, over medium-high heat, add 1 tablespoon butter and olive oil. Add mushrooms; cook and stir until liquid evaporates, about 15 minutes.
  3. Add garlic, onion and thyme; sauté until onion is tender, about 5 minutes. Stir in sherry and simmer for 2 minutes.
  4. Remove from heat; add Mascarpone cheese and stir until blended. Add prepared chicken and stir to combine. Cover and set aside.
  5. Prepare linguine al dente according to package directions; drain and set aside.
  6. In a small bowl, add Chicken Base with water whisk until base is dissolved; set aside.
  7. In a large skillet, over medium heat, melt 3 tablespoons butter. Add flour, whisking continuously for 1-2 minutes. Whisk in water-base mixture, half-and-half, heavy cream, pepper and nutmeg. Bring to a gentle boil and then reduce heat to medium-low. Simmer and stir until sauce slightly thickens, about 10 minutes. Add sauce to pot of chicken mixture and stir to combine.
  8. Add cooked linguine and peas to pot; stir to combine. Place in prepared baking dish.
  9. Melt 4 remaining tablespoons of butter in microwave safe bowl; add breadcrumbs and Parmesan cheese; stir to combine. Evenly sprinkle on top of chicken mixture.
  10. Place baking dish on a rimmed baking sheet. Bake uncovered for 30-40 minutes or until heated through. If topping starts to over brown, lightly cover with foil.
Serve with warm crusty bread and a fresh green salad.

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