When I boil or roast a chicken I have a lot of shredded chicken which I can freeze and use for later dishes.
Chicken Tetrazzini is one of them. I like that recipe better in cool weather because of the white creamy sauce but it has not be very hot even we are already in June. So I thought I will make it anyway
2 tbsp butter
2 tbsp olive oil
2 cups shredded chicken
1/2 lb mushrooms
1/2 a stalk leeks or 1/2 a large onion
2 cloves garlic
1/2 a tbsp fresh thyme
1/2 cup white wine
for the white sauce
3 tbsp butter
3 tbsp flour
1/2 cup heavy cream
1/2 chicken stock
1/8 tsp ground nutmeg
6 oz linguini
1/4 cup parsley
1/4 cup sliced almonds
1/2 cup grated Parmesan cheese
1/2 cup Italian style bread crumbs
salt and pepper as needed for the sauce and the linguini
wipe the mushrooms clean and slice
chop the leak and wash thoroughly in plenty of cold water. ( or chop the onion)
mince the garlic cloves
chop the thyme and the parsley
heat 1 tbsp. of butter and 1tbs of olive oil
saute the mushrooms for about 3 minutes
add the onion and thyme sauté about 6 minutes
add the garlic and sauté a few more minutes
add the shredded chicken and the white wine and simmer about 5 minutes
hold in a bowl till the white sauce is ready.
melt 3 tbsp. butter in the same pan over medium heat add the 3tbsp flour mix for 4 minutes
add the broth the milk mix for a few minutes
add the cream the nutmeg salt and pepper.
continue cooking and mixing till the sauce has thicken.
add to the chicken mixture
preheat the oven to 400 degrees F
Cook the linguini in a large pot of salted boiling water
Cook about 10 minutes the noodles should be "al dente"
Drain the noodles and add to the chicken and sauce mixture
Transfer to a baking dish
on the top add the slice almonds and the bread crumbs dot with 2 tbsp. butter
Bake uncovered till the top is nice and brown
sprinkle with the chop parsley.