Best 5 Chicken Tetrazzini A La Giada Recipes

CHICKEN TETRAZZINI (BY GIADA DE LAURENTIS)

Steps:

• 1. Preheat the oven to 450 degrees F.
• 2. Spread 1 tablespoon of butter over a 9 x 13 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 salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
• 3. Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 1-2 minutes. Add the onion, garlic, and thyme, and saute until the onion is soft. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
• 4. Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
• 5. Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
• 6. Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

CLASSIC CHICKEN TETRAZZINI

Steps:

• In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
• Cook the spaghetti according to package directions. Drain and set aside.
• In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
• Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.

CHICKEN TETRAZZINI A LA GIADA

Steps:

• 1. Preheat the oven to 450 degrees F. 2. Spread 1 tbsp of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tbsp each of butter and oil in a deep large nonstick frying pan over medium-high. 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 through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl. 3. Meanwhile, add 1 tbsp each of butter and oil to the same pan. Add the mushrooms and saute over medium-high until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken. 4. Melt 3 more tbsp butter in the same pan over medium-low. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 tsp salt, and remaining 3/4 tsp pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes. 5. Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended. 6. Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

CHICKEN TETRAZZINI FROM GIADA

Steps:

• Preheat the oven to 450.
• Use 1 tablespoon of the butter to grease a 13x9 inch baking dish.
• In a large, nonstick frying pan, melt 1 tablespoon of the butter and the oil.
• Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the pan and cook until pale golden. Transfer the chicken to a plate to cool slightly.
• In a large bowl, shred the chicken into bite size pieces.
• Add the mushrooms to the same frying pan. Saute until the liquid evaporates and the mushrooms become pale golden, about 12 minutes. Transfer the mushroom mixture to the bowl with the chicken.
• Melt the remaining 3 tablespoons butter in the same pan. Whisk in the milk, broth, cream, nutmeg, 1 3/4 teaspoon salt, and 3/4 teaspoon pepper. Increase the heat to high. Cover the sauce and bring to a boil. Then simmer, uncovered, whisking often, until the sauce thickens slightly, about 1 minute.
• Bring a large pot of salted water to a boil. Add the linguine and cook. Drain.
• Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
• Transfer the pasta to the prepared baking dish. In a small bowl, stir the cheese and bread crumbs to blend. Sprinkle over the casserole. Bake uncovered until golden brown on top - 25 minutes.

EASY CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, melt butter in a large Dutch oven over medium-high heat; add green pepper and onion. Cook and stir until vegetables are crisp-tender, 4-5 minutes. Stir in chicken, mushrooms, pimientos, soup, milk, garlic powder and salt. Drain spaghetti; add to pan and toss to coat. , Pour into a greased 13x9-in. baking dish. Cover and bake until hot and bubbly, 50-60 minutes. Uncover; sprinkle with cheese. Bake, uncovered, until cheese is melted, about 10 minutes.