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6 tablespoons unsalted butter (softened slightly)
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1 pound linguine (noodles broken in half)
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2 ½ tablespoons extra-virgin olive oil
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1 ½ pounds boneless chicken breast (skinless halves)
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2 garlic cloves (lightly crushed and peeled)
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2 bay leaves
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Kosher salt
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Pepper
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1 yellow onion (medium finely chopped)
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8 ounces button mushrooms (thinly sliced)
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8 ounces cremini mushrooms (thinly sliced)
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3 tablespoons all-purpose flour
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2 ½ cups whole milk
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⅓ cup sour cream
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1 tablespoon Dijon mustard
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8 ounces mozzarella (coarsely grated)
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4 ounces Fontina cheese (coarsely grated)
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2 ounces Parmigiano-Reggiano cheese (finely grated)
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1 cup frozen peas (thawed)
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⅔ cup panko
Chicken Tetrazzini
If you don’t want to poach chicken breasts for this slightly dressed-up chicken tetrazzini, you can use 3 to 4 cups of meat from a rotisserie chicken instead.
Nutrition Information
215
Calories
32g
Carbohydrates
12g
Protein
579mg
Potassium
7g
Fiber
2g
Sugar
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