Chicken tetrazzini with mushrooms and lemon

Ingredients

• salt
• 85 grams of butter
• 225 g of finely chopped mushrooms
• 1 cup of finely chopped white onion or shallots
• 2 tablespoons of fresh, chopped thyme
• 500 g of shredded roast chicken
• 340 g of dry spaghetti
• 30 g of flour
• 48 cl of chicken broth
• 75 g of freshly grated Parmesan cheese
• lemon juice
• 280 g of frozen green peas, rinsed in lukewarm water to thaw
• 60 g of breadcrumbs
• black pepper

Preheat the oven to 230 °C. Grease the gratin dish.

Fill a large 4-liter saucepan with water, add 1 tablespoon of salt, and bring to a boil over high heat.

Melt 2 tablespoons of butter in a frying pan over medium heat. Sauté the mushrooms and onion, stirring occasionally, until the liquid has evaporated, about 7-8 minutes.

Add the thyme, salt, and pepper, and continue cooking until the mushrooms are golden brown, about 8-10 minutes. Set aside the mixture in a bowl.

When the water boils, add the spaghetti. Cook them until al dente, for about 8 to 12 minutes, tasting frequently to ensure they don’t overcook before going into the oven.

Place the frying pan back on the stove and melt 4 tablespoons of butter over medium heat. Add the flour and whisk until smooth and a light golden color, about 1-2 minutes.

Without stopping the whisking, gradually add the broth, incorporating each addition thoroughly before adding more.

Increase the heat to medium and allow the sauce to thicken, for about 3 to 4 minutes.

Remove from the heat, then add the Parmesan, salt, and pepper.

Add half of the lemon juice, then adjust to taste.

Combine the chicken, spaghetti, mushrooms, green peas, and sauce. Spread the mixture evenly in the gratin dish.

Evenly distribute the bread crumbs over the top.

Bake for approximately 12 to 14 minutes, until the dish is heated through and the breadcrumbs are lightly golden.