Chicken Tetrazzini

Directions

1. Preheat oven to 450°F.
2. Grease a 13 x 9-inch baking dish using nonstick cooking spray.
3. Place 1 tablespoon of butter and 1 tablespoon oil in a large pan set over medium high heat.
4. Sprinkle the chicken with ½ teaspoon of salt and ½ teaspoon pepper and add it to pan.
5. Cook chicken until pale golden and just cooked through, about 4 minutes per side.
6. Transfer the chicken to plate to cool slightly.
7. Coarsely shred chicken into bite-size pieces and place in a large bowl.
8. Add 1 tablespoon butter and 1 tablespoon oil to the pan used to cook the chicken and set it over medium high heat.
9. Add the mushrooms and sauté, about 12 minutes, until liquid evaporates. Mushrooms should appear pale golden.
10. Add onion, garlic, and thyme and cook until onion becomes translucent, about 8 minutes.
11. Add wine and simmer until it evaporates, about 2 minutes.
12. Transfer mushroom mixture to the bowl with the chicken.
13. Melt 3 tablespoons butter in the pan set over medium low heat, add the flour, and whisk for 2 minutes.
14. Whisk in the milk, cream, broth, nutmeg and remaining 1¾ teaspoons salt and ¾ teaspoon pepper.
15. Increase heat to high, cover, and bring to a boil.
16. Simmer, uncovered, for about 10 minutes until sauce thickens, whisking often.
17. Bring a large pot of salted water to a boil. Add linguine and cook until tender but firm, about 9 minutes. Drain.
18. Add linguine, sauce, peas, and parsley to chicken mixture and toss to coat and blend well.
19. Transfer pasta mixture to prepared baking dish.
20. Stir together cheese and breadcrumbs in a small bowl and then sprinkle it over the pasta.
21. Dot the top with the remaining 3 tablespoons butter.
22. Bake uncovered about 25 minutes, until golden brown on top.