Chicken Tetrazzini!

I bought a new cookbook: The Best Simple Recipes from America’s Test Kitchen. I lurve it. It’s full of tasty-looking, non-intimidating recipes, and I want to make every one of them! For now I’ll share this one with you, but you should really just go buy the book, because seriously, it’s a good one.

Chicken Tetrazzini

• 2 tablespoons unsalted butter
• 1/2 yellow onion, diced
• 10 ounces cremini mushrooms, sliced
• 9 ounces fresh fettucini (you can use 4 cups of egg noodles instead)
• 2 cups chicken broth
• 1 cup half-and-half
• 1/2 rotisserie chicken, skin discarded, meat shredded into bite sized pieces
• 1 cup frozen peas
• 1 tablespoon lemon juice
• 1 teaspoon minced fresh thyme
• Salt and pepper

Melt butter in a large skillet over medium heat. Cook onion and mushrooms until golden brown, about 8 minutes.

Meanwhile, bring broth, half-and-half, and noodles to boil in a large pot. Reduce heat to medium-low and simmer, covered, until noodles are tender and liquid is slightly thickened, 5 to 8 minutes.

Add chicken, peas, lemon juice, thyme and mushroom mixture to the pot and stir; cook until heated through, about 2 minutes. Season with salt and pepper.

Makes 4 servings.

Adapted from The Best Simple Recipes.