Linguine Tetrazzini

Ingredients

• 0.5 chicken breast (diced)
• 1 tbsp butter (for sautéing)
• 1 tsp garlic (minced)
• salt (to taste)
• black pepper (to taste)
• 1 tbsp Dijon mustard
• 2 tbsp white wine (for deglazing)
• 0.5 cup heavy cream
• 1 tsp parsley (chopped)
• 4 oz linguine (cooked al dente)
• 0.25 cup house cheese blend (Parmesan or similar hard cheese)
• 0.5 cup mozzarella cheese (Saputo mozzarella recommended; shredded)

Steps

1. 1

   Dice half of a chicken breast into bite-sized pieces.

2. 2

   In a sauté pan, add the butter, a touch of minced garlic, salt, pepper, and Dijon mustard. Let the butter melt and the aromatics begin to sizzle.

3. 3

   Add the diced chicken to the pan and toss to coat in the butter and mustard mixture.

4. 4

   Deglaze the pan with a splash of white wine, then add the heavy cream and chopped parsley.

5. 5

   Bring the sauce to a boil, allowing it to thicken slightly.

6. 6

   Add the cooked linguine to the pan and toss briefly to combine with the sauce.

7. 7

   Transfer the pasta and sauce into a baking plate or pie plate.

8. 8

   Sprinkle the house cheese blend over the top, followed by a generous layer of shredded mozzarella cheese.

9. 9

   Place the dish under a salamander or broiler for about one minute until the cheese is melted and bubbly.

10. 10

    Carefully slide the baked pasta onto a serving plate and serve immediately.

Notes

The author uses Saputo Mozzarella for the topping. This recipe is a restaurant staple inherited from the chef's father.

Nutrition per serving

• main
• pasta
• baked
• chicken
• creamy
• dinner