CHICKEN TETRAZINNI....A COMFORT FOOD SUPPER!

Now just who wouldn't want to be a little Cub Scout
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 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

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