Saturday, April 24, 2010

Chicken Tetrazzini with Cremini and Pancetta

Here's an easy weeknight meal you can make with roast chicken leftovers.  Also wonderful with petite sweet peas, I didn't have any the day I photographed this but it is very good with them.

1 lb Linguine
4 oz. Pancetta or Bacon
1 cup leftover roast chicken or rotisserie chicken chopped/shredded
1 cup sliced cremini mushrooms
1/4 cup white wine
1 tbsp. flour
1 cup milk
1/3 cup whole cream
1 cup shredded pecorino romano cheese (also good with parmesan, mild cheddar, monterey jack, etc., I like a lot of cheese as you can tell, you can adjust to your taste)
2/3 cup peas

Bring a pot of salted water with 1 tbsp. olive oil to a boil over high heat.  Add linguine, reduce heat and boil as directed on package.

Meanwhile saute pancetta or bacon over medium heat.  Add shredded chicken and continue to cook until bacon is crisping.  Add cremini and saute 2 minutes until mushrooms start to lose their water.  Add white wine and stir to scrape any browned bits off bottom of pan.  Sprinkle over flour and stir for 1 minute.  Reduce heat to low and add milk and cream slowly, stirring constantly until there is a thickened, creamy sauce.  Add peas and cheese.  Stir over low heat until cheese is melted.  Season to taste with salt and fresh ground pepper.

1 comment:

Sharon said...

yum - we loved your bread i bought some special jelly from the fresh market to have on it