Chicken Tetrazzini for Four

Servings 4

Preheat oven to 400 degrees
Boil Pasta in salted water until al dente and drain
Season chicken pieces with salt, pepper, cayenne
Put 1 tbsp of oil in a pot and cook chicken pieces on medium high heat till done, making sure you create flavor and get some nice brown bits on each side
Remove chicken w a slotted spoon and deglaze the pot with lemon juice
Add the remaining oil + butter and once the butter melts add the onions, garlic, thyme and chilli flakes and cook on medium heat till the onions have softened
Wipe the mushrooms clean, remove the stalks and slice them, putting them in the pot when the onions are translucent.
When the mushrooms have softened and cooked through sprinkle the flour over the mushroom onion mix stirring frequently until the flour starts to smell cooked, the mix will darken a little
Gradually add the broth + milk whisking to make sure it incorporates well.
Grate in nutmeg, add peas and cook till slightly thickened about 5-10 minutes. It will still have a saucy consistency
Add parmesan, adjust seasoning. It should taste just a little salty
Mix in the cooked pasta and put in a lightly buttered dish. I used a 11*7 dish, but a square 9*9 would work too
Toss the melted butter, half the parmesan and panko and scatter overtop. Top with the remaining parmesan - this will give you that savory, crunchy, lattice effect
Bake for 20 minutes until the top is golden brown and the pasta is bubbly. Top with chopped parsley.

You can also use shredded rotisserie chicken as well as leftover shredded turkey for this recipe!