Chicken Tetrizini: Shopping List Butter (16 oz): $3 Olive Oil (100floz):$13.99 Chicken Breasts (pack of 4):$6 Salt (pinch):$.

01 Pepper (pinch):$.01 Mushrooms (10oz):$2 Onions (12oz):$1 Garlic (2oz):$.66 Thyme (.25oz):$1 White Wine (16floz):$3 Flour (5lb):$2.79 Milk (128floz):$3.29 Heavy Whipping Cream (8floz):$2 Chicken Broth (15oz):$.99 Nutmeg (2.12oz):$2.99 Linguini (16oz):$.80 Parsley (.5oz):$1 Parmesan (80oz):$4.29 Breadcrumbs (24oz):$2.79

Chicken Tetrazzini SERVES EIGHT 9 tablespoons butter 2 tablespoons olive oil 4 boneless skinless chicken breasts 2 1/4 teaspoons salt 1 1/4 teaspoons freshly ground black pepper 1 pound white mushrooms, sliced 1 large onion, finely chopped 5 cloves garlic, minced 1 tablespoon chopped fresh thyme leaves 1/2 cup dry white wine 1/3 cup all-purpose flour 4 cups whole milk, room temperature 1 cup heavy whipping cream, room temperature 1 cup chicken broth 1/8 teaspoon ground nutmeg 12 ounces linguine 3/4 cup frozen peas 1/4 cup chopped fresh Italian parsley leaves 1 cup grated Parmesan 1/4 cup dried Italian-style breadcrumbs Preheat the oven to 450 degrees F. Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked

76 .14 1 . Bake. stirring occasionally. uncovered.19 . COST PER SERVING* ITEM BOUGHT Butter Olive Oil Chicken Breasts Mushrooms Onions Garlic Thyme White Wine Flour Milk Heavy Whipping Cream Chicken Broth Nutmeg Linguini Parsley Parmesan Breadcrumbs 16oz 100oz 4 breasts 10oz 12oz 2oz 1/4oz 16oz 5lb = 80oz 128oz 8oz 15oz ~ 16oz lots 80oz 24oz USED 9tbsp = 4. Transfer the chicken to a plate to cool slightly. about 9 minutes.03 .08 ~ *2 . Toss until the sauce coats the pasta and the mixture is well blended. about 2 minutes. Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden. Transfer the mushroom mixture to the bowl with the chicken. Dot with the remaining 3 tablespoons of butter.19 .66 14.11 GRAND TOTAL: COST OF ITEM ($) .64 2 1. remaining 1 3/4 teaspoons salt. about 10 minutes. Cover and bring to a boil. Sprinkle the cheese mixture over the pasta. Add the onion.through.83 *work attached . about 12 minutes. Add the linguine.15 ~ .6oz 4 cups = 32oz 1cup = 8oz 1cup = 8oz ~ 12oz pinch 8oz 1/4cup = 2oz PPO ($) .20 . broth. until the sauce thickens slightly. Add the wine and simmer until it evaporates.20 . Meanwhile.60 . and parsley to the chicken mixture.14 4 3. Simmer.85 . and saute until the onion is translucent. add 1 tablespoon each of butter and oil to the same pan.03 . whisking often. Add the linguine and cook until it is tender but still firm to the bite.03 . garlic. nutmeg. cream. Drain. Stir the cheese and breadcrumbs in a small bowl to blend. Whisk in the milk.66/8(servings)= PRICE PER SERVING: $1.5oz 4oz 1/3 cup = 2.05 ~ . sauce. Coarsely shred the chicken into bite-size pieces and into a large bowl. and remaining 3/4 teaspoon pepper.32 . and thyme.02 Yay! .20 . uncovered. about 4 minutes per side. Increase the heat to high.32 .05 . until golden brown on top and the sauce bubbles. Add the flour and whisk for 2 minutes.5 oz 2tbsp = 1oz 4 breasts 1lb = 16oz 1 onion = 4oz 5 cloves ± 2oz 1 tbsp = . about 25 minutes.22 $14. Bring a large pot of salted water to a boil. peas.40 . about 8 minutes.90 . Transfer the pasta mixture to the prepared baking dish.2 .

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