Ingredients

The following ingredients have 6 Servings
  • 12 ounces linguine or spaghetti pasta
  • 1/2 cup 8 tablespoons (1 stick) butter
  • 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound white mushrooms (sliced)
  • 1 large onion (finely chopped)
  • 1 bell pepper (finely chopped)
  • 3 cloves garlic (minced)
  • 3/4 cup Sherry
  • 3 cups cooked shredded chicken
  • 1/3 cup all-purpose flour
  • 4 cups half and half
  • 1/4 cup greek yogurt
  • 1/2 cup grated Asiago or Parmesan cheese
  • 1/4 cup dried Italian-style breadcrumbs

Instruction

  • Prepare the linguine according to package directions. Drain. Set aside.
  • Melt 2 tablespoons of butter in a deep large, oven-safe, skillet over medium-high heat. Add the mushrooms to the skillet, and sauté over medium-high heat until the liquid from the mushrooms evaporates about 1-2 minutes.
  • Add the onion and bell pepper and cook until they are soft, about 7 minutes. Add the garlic and sauté about 1 minute. Pour in the Sherry and let it cook until the Sherry evaporates. Transfer the vegetable mixture to the bowl with the cooked, shredded chicken. Set aside.
  • Combine asiago and parmesan cheese together in a bowl. Set aside.
  • Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the Half and Half, salt, and pepper. Increase the heat to medium. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 5 minutes. Remove from heat and stir in greek yogurt and half of the shredded asiago and parmesan cheese.
  • Add the cooked chicken, vegetables, and linguine to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
  • Preheat the oven to 425 degrees F.
  • Stir the remaining asiago and parmesan cheese and breadcrumbs in a small bowl to blend.
  • If you don't have an oven-safe skillet, transfer the chicken tetrazzini into prepared baking dish.
  • Sprinkle the cheese and bread crumb 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. Serve the Chicken Tetrazzini with Asiago Cream sauce while it is still hot.