Creamy Herb Chicken Tetrazinni
- 4 tablespoons butter, divided
- 1 cup baby Bella mushrooms
- 1/4 cup flour
- 1 1/2 cups milk
- 1 1/2 cups reduced-sodium chicken broth
- 1 1/2 cups cheese, grated Parmesan - divided
- 1/2 teaspoon dried thyme
- 1 cup frozen sweet peas
- 2 cups rotisserie chicken, shredded with skin removed
- 1 pound linguine noodles, broken in half
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat the oven to 400ºF. Bring a large pot of water to a boil for the pasta. In a Dutch oven or large saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the mushrooms, season with salt and pepper, and cook until tender, about 10 minutes. Transfer the mushrooms to a plate and set aside.
In the same Dutch oven, melt the remaining 2 tablespoons of butter over medium heat. Add the flour and cook while whisking for about 1 minute. Slowly add the milk and broth, whisking constantly, and bring to a boil. Reduce to a simmer and add 3/4 cup of the Parmesan cheese and the dried thyme. Season to taste with salt and pepper. Add the peas to the sauce and cook for a minute or two before adding the shredded chicken. Mix well.
Cook the pasta according to package instructions, pulling it out 2 minutes early for al dente. Add the pasta to the sauce and toss well to combine. Sprinkle the remaining Parmesan cheese over the top and bake until browned, about 30 minutes. Let stand 10 minutes before serving.