Tetrazzini with chicken and mushrooms

Ingredients:

• 340 g of linguine pasta
• 4 skinless, boneless chicken breasts
• 130 g butter
• 2 tbsp. l. olive oil
• 2 and 1/4 teaspoons salt
• 1 and 1/4 teaspoons finely ground black pepper
• 450 g of mushrooms, thinly sliced
• 1 large onion, finely chopped
• 5 cloves garlic, crushed
• 1 tbsp chopped fresh thyme leaves
• 0.5 cups dry white wine
• 1/3 cup premium flour
• 4 cups whole milk, room temperature
• 1 cup heavy whipping cream, room temperature
• 1 cup chicken broth
• 1/8 tsp ground nutmeg
• 3/4 cup frozen green peas
• 1/4 cup chopped fresh parsley leaves
• 1 tbsp. grated parmesan
• 1/4 cup Italian breadcrumbs

Preparation:

1. Preheat oven to 220°C. Grease a 22x32x5 cm baking pan with 1 tbsp. butter.
2. In a large, deep nonstick skillet, heat 1 tablespoon each of butter and olive oil over medium-high heat. Season the chicken with 1/2 teaspoon each of salt and black pepper. Add the chicken to the hot skillet and cook until pale golden brown, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Roughly chop into bite-sized pieces and place in a large bowl.
3. Meanwhile, in the same skillet, heat another 1 tablespoon each of butter and olive oil. Add the mushrooms and sauté over medium heat until the liquid has evaporated and the mushrooms are pale golden, about 12 minutes. Add the onion, garlic, and thyme and sauté until the onion is translucent, about 8 minutes. Add the wine and cook until it has evaporated, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
4. In the same skillet, melt another 3 tablespoons of butter over medium-low heat. Add the flour and whisk for 2 minutes. Stir in the milk, cream, broth, nutmeg, the remaining 1 3/4 teaspoons of salt, and the remaining 3/4 teaspoon of black pepper. Increase the heat to high. Cover and bring to a simmer. Simmer, uncovered, stirring occasionally, until the sauce thickens slightly, about 10 minutes.
5. Bring a large saucepan of salted water to a boil. Add the linguine and cook, stirring occasionally, until al dente, about 9 minutes. Drain. Add the linguine, sauce, green peas, and parsley to the chicken and mushroom mixture. Stir to distribute evenly and coat the pasta with the sauce.
6. Transfer the pasta to the prepared baking dish. In a small bowl, combine the Parmesan and breadcrumbsSprinkle the pasta with the topping. Spread the remaining 3 tablespoons of butter over the pasta. Bake, uncovered, until golden brown and bubbly, about 25 minutes.