CHICKEN TETRAZZINI

Preheat Oven to 350˚F. Cook pasta in a large pot of salted water until al-dente according to package instructions then rinse to stop the cooking process, drain and set aside.

In a large Dutch oven pot or deep sauté pan (if baking in a casserole dish), melt 1 tbs. butter and 1 Tbs. oil over medium-high heat.

Season chicken breasts with about ½ tsp salt and ¼ tsp pepper. Once oil is hot, sauté chicken until golden brown on both sides and cooked through (about 4 min per side). Remove to cutting board to cool then cut into bite-sized pieces.

In the same pot (no need to wash it), add 3 Tbs. oil then add sliced mushrooms and sauté 2 min or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and Sautee another 1-2 min. Remove to the cutting board with chicken.

In the same pot, melt 4 Tbs. butter and whisk in ⅓ cup flour until lightly golden (1½ min). Add 2 cups chicken broth, 1 Tbs. lemon juice, ½ tsp salt, ¼ tsp pepper or season to taste and whisk until smooth. Add 1½ cups half and half and bring to a simmer.

Return chicken, mushrooms, onions and pasta to the pot then season to taste with salt and pepper, sprinkle in ¼ cup chopped fresh parsley and stir to combine. Sprinkle the top generously with shredded mozzarella, cover and bake at 350˚F for 30 min then remove lid and continue baking 15 min.