Chicken Tetrazzini
Ingredients
- 200g dried linguine or spaghetti
- oil, for spraying or brushing
- 25g butter
- 1 small onion, finely chopped
- 1 celery stick, thinly sliced
- 2 garlic cloves, crushed
- 1tbsp finely chopped fresh thyme leaves
- 40g plain flour
- 100ml white wine
- 500ml chicken stock, made with 1 chicken stock cube
- 200g button mushrooms, sliced
- 3tbsp single cream
- 150g frozen peas
- 75ml semi skimmed milk
- 300g skinless, cooked chicken breasts, cut into 2.5cm chunks
- 20g dried coarse breadcrumbs or panko breadcrumbs
- 25 parmesan cheese, finely grated
Method
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Half fill a large saucepan with water and bring to the boil over a high heat. Cook the pasta in the boiling water for 10-15 minutes or until only just tender. Drain in a colander and spray with a little of the oil to stop it sticking, then return to the pan.
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While the pasta is boiling, melt the butter in a large non-stick saucepan and gently cook the onion, celery, garlic and thyme for 5 minutes, or until the onion is well softened but not coloured, stirring regularly.
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Sprinkle the flour over the sauteed onion and garlic and stir well. Slowly add the wine, then the stock, stirring continuously to avoid any lumps. Bring to a gentle simmer and cook for 5 minutes, stirring frequently.
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Meanwhile, spray or brush a large non-stick frying pan or wok with oil and stir-fry the mushrooms for 3-4 minutes over a high heat until lightly browned.
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Stir the mushrooms, cream, peas and milk and chicken into the sauce and cook for a further 2-3 minutes more, stirring until hot. Tip onto the drained pasta and toss well together. Transfer to a warmed, shallow flameproof lasagne dish.
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Mix the breadcrumbs and Parmesan together and sprinkle over the top of the pasta. Cook under a preheated hot grill for 5-10 minutes or until golden brown
