Chicken Tetrazzini with Carmelina Tomato Butter

Preheat oven to 375°F. Place shredded rotisserie chicken in a large mixing bowl and set aside. In a large saucepan over medium-high heat, melt 1 tablespoon of butter and 1 tablespoon of olive oil.  Add mushrooms and sauté until liquid evaporates and mushrooms are golden.  Add onion, shallots, garlic and thyme, and continue to sauté until onion is soft and translucent; about 5 minutes.  Add the wine, and let it reduce until completely evaporated.  Add the mushroom mixture to the rotisserie chicken and set aside.  In the same large saucepan, melt 3 tablespoons of butter.  Add flour and whisk for 2 minutes.  Slowly incorporate the milk and cream, whisking constantly and breaking up any lumps.  Bring sauce to a boil, then reduce to a simmer. Let sauce continue to simmer for 10 minutes, letting sauce thicken and whisking often.  Stir in Carmelina ‘e…San Marzano® Italian Tomato Puree (Passata), 1 cup of Parmesan cheese, and basil, and continue to simmer another 5 minutes.  Remove from heat. Add pasta, sauce, peas, and parsley to the chicken mixture. Toss until everything is well incorporated. Transfer the pasta into a large baking dish. Top with a blend of a 1/2 cup Parmesan cheese and a 1/2 cup Italian seasoned breadcrumbs.  Dot top of Tetrazzini with pats of remaining butter.  Bake uncovered in oven until golden brown and sauce is bubbly; about 30 minutes. Mangia bene!