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Chicken Tetrazzini

Ingredients

• 1 cup dry white wine
• 3 cups chicken broth
• 1 cup half and half
• 2 tsp dijon mustard
• 1 ½ cups freshly grated parmesan cheese
• 2 cups grated mozzerella
• 1 lb linguine
• salt and pepper to taste, parsley to garnish

• 2 chicken breasts
• 1 cup chopped yellow onion
• 8 ounces of white mushrooms, sliced
• 8 ounces baby bella mushrooms, sliced
• 3 cloves garlic, minced
• 3 tbsp butter
• 1 tbsp flour

Directions

1. Season chicken breasts with salt and pepper and pat dry. Sear in a skillet with oil for 2-3 minutes on each side until golden brown. Transfer skillet into oven at 375 F for 15 minutes to finish cooking. Remove from pan and let cool slightly before shredding in a stand mixer
2. Place the same skillet back on the stove and add mushrooms. Brown for 10 minutes then add onions, salt and pepper and cook until translucent. Add butter and garlic and then cook for an additional minute.
3. Sprinkle flour over the onion and mushroom mixture and stir to coat. Cook for an additional 2-3 minutes.
4. Deglaze the pan with white wine, stirring to combine and scraping up any browned bits. Simmer until liquid is reduced by half and then add in chicken broth. Simmer for 15 minutes until thickened.
5. Add Dijon, half and half, and 1 cup of grated parm. Stir in shredded chicken and season as needed
6. Cook pasta 1 minute under al dente and stir into sauce and the remaining parm and mozzarella.
7. Place in a baking dish, top with any left over cheese, cover with foil, and bake at 350 for 45-60 minutes.
8. Remove foil and bake another 10 minutes until cheese is bubbly. Let rest 5 minutes before serving.
9. Top with parsley