Now just who wouldn't want to be a little Cub Scout
and
attend the pack meeting at Seven Gables Farm?
and
attend the pack meeting at Seven Gables Farm?
Even though it was a cold, rainy Sunday afternoon.
the cubbies were as playful and rambunctious
as ever!
the cubbies were as playful and rambunctious
as ever!
The husband and wife who are the sweet owners
of this beautiful farm,
open up their gorgeous home
to their grandson's Cub Scout pack
for meetings and snacks in the fields!
They have horses, goats, dogs, cats and perhaps a few other four-legged furries I have not seen.
I tell you, it's sheer fun and happiness from point A all the way to point Z!
After cold and rain,
what can be more comforting to come home to
than a hot pasta dish
of
Southern Chicken Tetrazzini!
CHICKEN TETRAZZINI
9 T. butter
9 T. butter
2 T. olive oil
4
boneless skinless chicken breasts
2 1/4
teaspoons salt
1 1/4
teaspoons freshly ground black pepper
1 pound mushrooms sliced
1 large
onion, finely chopped
5 garlic cloves, minced
1
tablespoon chopped fresh thyme leaves
1/2 cup
dry white wine
1/3 cup flour
4 cups
whole milk, room temperature
1 cup
heavy cream, room
temperature
1 cup chicken broth
1/8
teaspoon ground nutmeg
12
ounces linguine
3/4 cup
frozen peas
1/4 cup
chopped fresh Italian parsley
1 cup
grated Parmesan
1/4 cup
dried Italian-style breadcrumbs
Preheat
the oven to 375 degrees F.
Spread
1 tablespoon of butter over a 13 x 9 x 2-inch baking dish. Melt 1
tablespoon each of butter and oil in a deep
large nonstick frying pan over
medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and
pepper. Add the chicken to the hot pan and cook until pale golden and just
cooked through, about 4 minutes per side. Transfer the chicken to a plate to
cool slightly. Coarsely shred the chicken into bite-size pieces and into a
large bowl.
Meanwhile,
add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and sauté
over medium-high heat until the liquid from the mushrooms evaporates and the
mushrooms become pale golden, about 1-2 minutes. Add the onion, garlic, and thyme,
and sauté until the onion is translucent, about 8 minutes. Add the wine and simmer until it
evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the
chicken.
Melt 3
more tablespoons butter in the same pan over medium-low heat. Add the flour and
whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4
teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high.
Cover and bring to a boil. Simmer, uncovered, until the sauce thickens
slightly, whisking often, about 10 minutes.
Bring a
large pot of salted water to a boil. Add the linguine and cook until it
is tender but still firm to the bite, stirring occasionally, about 9 minutes.
Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss
until the sauce coats the pasta and the mixture is well blended.
Transfer
the pasta mixture to the
prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend.
Sprinkle the cheese mixture over the
pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until
golden brown on top and the sauce bubbles, about 25 minutes
I came here from Tessa's where you mentioned creamed corn, and now I can't find it... even tho the tetrazzini sounds delicious too :)
ReplyDeleteHi Petra...this post was on Sunday, November 15th...you just need to scroll down a bit....here is the link for you.
Deletehttp://themainehouse.blogspot.com/2015/11/best-ever-creamed-corn-crock-pot-style.html
OH! Petra came over here, to tell you what she said, in my comments! That creamed corn sounds delicious!
DeleteAnd I was coming over, to tell you, that she did that, in my comments. I knew you would want to know, that she said that.
And she said it herself, here. I love it.
And I love Petra!!!
Tessa
That is TOO precious! Love this! If you love Petra...then I must love her also! In fact...if I ever have another kitty, I shall have to name her Petra....I appreciate the message....greatly!
DeleteOh, I wish I had some of this right now! I absolutely love this dish and the favorite recipe I had has somehow disappeared. I can't wait to try yours! Thanks so much for sharing ~
ReplyDeletexo
Pat
I just know you will enjoy this one Pat! Thank you ever so much for visiting and leaving a sweet comment. Wishing you a very Happy Thanksgiving!
DeleteI am copying this recipe - as I do each time I visit you!!! Just last night Trystan said, "I love chicken and pasta!!!"
ReplyDeleteThis will fill the bill!! Thank you for sharing the recipes with your posts!
I+ know they will love this Linda. It would be perfect when you have your family over for dinner. Love those sweet babies!
Delete