CHICKEN TETRAZZINI
Chicken tetrazzini takes its name from the Italian opera star Luisa Tetrazzini, and was a mainstay of upscale restaurant menus of the early 20th century. Today, though, it is hardly fancy. (And definitely not Italian.) The recipe that follows is built on the frame of what might be called a Mississippi-style tetrazzini, made with canned tomatoes and chiles and processed cheese. The chef Brad McDonald, who grew up in Yazoo City, at the top of the Delta, used to cook a bespoke version for his tasting menu at the Lockhart, a restaurant in London, using washed-rind Irish cheese and a mixture of roasted green bell peppers and jalapeños to flavor his shredded chicken, along with porcini mushrooms and guajillo chiles. I made a few changes of my own, and discovered a weeknight casserole of great distinction.
Provided by Sam Sifton
Categories dinner, for two, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Turn broiler to high, and set a large pot filled with salted water over high heat to come to a boil. As oven heats, place the mushrooms in a small bowl, and pour boiling water over them, then leave them to soak for approximately 20 to 25 minutes, then strain and set aside.
- Place the poblanos on a small sheet pan, and set on the highest rack under the broiler so that the skin blackens, turning a few times so that the roasting is even, approximately 15 to 20 minutes. When the skin is blackened and blistered all over, place the peppers in a medium bowl, cover it with a plate and allow to rest.
- Make the sauce. Put the dried chiles in a medium pot set over medium-high heat, and allow them to cook until they become fragrant, approximately 5 to 7 minutes, then turn heat to low, and add the chicken stock, milk, garlic and shallots. Allow the mixture to cook at just below a simmer for approximately 10 minutes, or until the chiles have softened. Remove from heat, and pour into a blender, then add 6 ounces of the grated Cheddar, and process to a smooth consistency. Set aside.
- Meanwhile, remove the skin and seeds from the roasted poblanos, and cut them into thin strips. Set aside.
- Heat oven to 400. Cook the spaghetti in the boiling salted water in the large pot until just al dente, approximately 9 to 10 minutes. Drain, and rinse under cold water until cool, then drain again.
- Return the spaghetti to the cooking pot, and toss it with the roasted pepper strips, the mushrooms, the shredded chicken meat and the lemon juice, then season with salt and pepper. Transfer to a casserole dish, approximately 9 inches by 13 inches, and pour the reserved cheese sauce over it. Cover with the remaining shredded cheese, place in oven and bake until the cheese has melted and started to turn golden brown, approximately 20 minutes. Garnish with chopped parsley, if you like, and serve.
Nutrition Facts : @context http, Calories 649, UnsaturatedFat 15 grams, Carbohydrate 54 grams, Fat 30 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 777 milligrams, Sugar 7 grams, TransFat 0 grams
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Arfan Pro
[email protected]This is a delicious and easy-to-make recipe. I highly recommend it.
Kedinetse Khetse
[email protected]I've made this recipe several times and it's always a hit with my family and friends.
Selint Foji
[email protected]This is a great recipe for a potluck. It's easy to transport and always a crowd-pleaser.
adnan malik
[email protected]I love the creamy sauce in this recipe. It's so rich and flavorful.
MD Rafat
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Koketso Magabane
[email protected]I've been making this recipe for years and it never disappoints. It's always a hit with my guests.
yooo w
[email protected]This is one of my favorite comfort food recipes. It's always so heartwarming and delicious.
Beauty And The Stranger
[email protected]I love that this recipe is so versatile. I can add or remove ingredients to suit my own taste.
Dasia Washington
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Mina Kulung
[email protected]I made this for a special occasion and it was a huge hit. Everyone raved about it.
Birgem Borg
[email protected]I used a rotisserie chicken for this recipe and it saved me a lot of time.
Mason Lee
[email protected]I added some chopped spinach to this recipe and it was even better.
Sk Afghan
[email protected]This is my go-to recipe for chicken tetrazzini. It's easy to make and always turns out delicious.
Qari Ilyas
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
mds hossain01
[email protected]I made this for a potluck and it was a huge success. Everyone loved it!
Umar Sahil
[email protected]This was an easy recipe to follow and the results were delicious. I loved the combination of chicken, mushrooms, and cheese.
NH Abir Jawad
[email protected]I followed the recipe exactly and it turned out perfectly. The chicken was tender and the sauce was rich and creamy. I highly recommend this recipe.
Rakib Hosen
[email protected]This chicken tetrazzini was a hit with my family! It was creamy, cheesy, and flavorful. I will definitely be making it again.