The Original, Palace Hotel Chicken Tetrazzini (I Left My Heart in San Francisco- Year Five: Volume 11; February, 2015)

Prep time: 35 min

Cook time: 1 hour
Ready in: 1 hour, 35 min
Serves: 6- 8

Ingredients: 
9 T. butter
2 T. olive oil
4 boneless, skinless chicken breasts
2 1/4 tsp. salt
1 1/4 tsp. pepper
1 lb. white mushrooms- sliced
1 large onion- finely chopped
5 cloves garlic- minced
1 T. fresh thyme leaves- chopped
1/2 c. dry white wine
1/3 c. flour
4 c. whole milk- room temperature
1 c. heavy whipping cream- room temperature
1 c. chicken broth
1/8 tsp. ground nutmeg
12 oz. linguine
3/4 c. frozen peas
1/4 c. fresh Italian parsley leaves- chopped
1 c. Parmesan- grated
1/4 c. dried, Italian-style breadcrumbs

Directions:
- Preheat oven to 450
- Spread 1 T. butter over a 13x9x2" baking dish
- Melt 1 T. each of butter and oil in a deep, large, nonstick frying pan over medium-high heat
- Sprinkle chicken with 1/2 tsp. each of salt and pepper
- Add chicken to hot pan and cook until pale golden and just cooked through, about 4 min per side
- Transfer chicken to a plate to cool slightly
- Coarsely shred chicken into bite-sized pieces and into a large bowl
- Meanwhile, add 1 T. each of butter and oil to same pan
- Add mushrooms and sauté over medium-high heat until liquid from mushrooms evaporates and they become pale golden, about 1- 2 min
- Add onion, garlic, and thyme, and sauté until the onion is translucent, about 8 min
- Add wine and simmer until it evaporates, about 2 min
- Transfer mushroom mixture to bowl with chicken
- Melt 3 T. butter in same pan over medium-low heat
- Add flour and whisk for 2 min
- Whisk in milk, cream, broth, nutmeg, and remaining salt and pepper
- Increase heat to high, cover, and bring to a boil
- Simmer, uncovered, until sauce thickens slightly, whisking often, about 10 min
- Bring a large pot of salted water to a boil
- Add linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 min
- Drain
- Add linguine, sauce, peas, and parsley to chicken mixture
- Toss until sauce coats pasta and mixture is well blended
- Transfer pasta mixture to prepared baking dish
- Stir cheese and breadcrumbs in a small bowl to blend
- Sprinkle cheese mixture over pasta
- Dot with remaining 3 T. butter
- Bake, uncovered, until golden brown on top and sauce bubbling, about 25 min

*Julie found recipe here