Chicken Tetrazzini
 
 
Serves: 6 to 8
Ingredients
  • 6 tablespoons unsalted butter, divided
  • 2 cups sliced fresh baby portobello mushrooms
  • 1 small yellow onion, diced
  • 6 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1½ cups half-and-half
  • 1 cup low-sodium chicken broth
  • 1 cup dry white wine
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon zest
  • ½ teaspoon ground black pepper
  • 2½ cups shredded mozzarella cheese, divided
  • ¾ cup shredded Parmesan cheese, divided
  • 3 cups cooked shredded chicken
  • ½ (16-ounce) box linguine, cooked according to package directions
  • ½ cup roughly chopped parsley
  • Garnish: chopped fresh parsley, lemon zest
Instructions
  1. Preheat oven to broil.
  2. In a 10-inch cast-iron skillet, melt 2 tablespoons butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until light golden brown, about 3 minutes. Add onion; cook until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
  3. Add remaining 4 tablespoons butter to skillet. Stir in flour; cook for 1 minute. Whisk in half-and-half, broth, wine, salt, zest, and pepper until smooth. Cook until thickened, about 3 minutes. Whisk in 2 cups mozzarella and ½ cup Parmesan until melted. Stir in chicken, pasta, and parsley; remove from heat. Sprinkle with remaining ½ cup mozzarella and remaining ¼ cup Parmesan.
  4. Broil until melted and golden brown, 3 to 4 minutes. Garnish with parsley and zest, if desired.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/chicken-tetrazzini/