CHICKEN TETRAZZINI
Categories Milk/Cream Wine Chicken Mushroom Pasta Thanksgiving Parmesan Winter Gourmet
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a kettle combine the chicken with enough salted water to cover it by 2 inches, bring the water to a boil, and simmer the chicken for 20 minutes, or until it is tender. Let the chicken cool in the broth, separate the meat from the skin and bones, returning the skin and bones to the broth, and cut the meat into strips, reserving it. Simmer the broth until it is reduced by half, strain it through a fine sieve, discarding the solids and skimming the fat, and boil it until it is reduced to about 2 cups.
- While the broth is reducing, in a large saucepan cook the mushrooms in 2 tablespoons of the butter over moderately low heat, stirring, until they are softened. In a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. In a saucepan melt the remaining 3 tablespoons butter over moderately low heat, add the flour, and cook the roux, stirring, 3 minutes. Whisk in the reduced broth, the cream, and the Sherry, bring the sauce to a boil, whisking, and simmer it for 5 minutes. Season the sauce with the nutmeg and salt and pepper. Stir half the sauce into the mushrooms with the spaghetti and transfer the mixture to a well-buttered 2 1/2-quart baking dish, making a well in the center. Add the reserved chicken to the remaining sauce, combine the mixture well, and transfer it to the center of the spaghetti mixture. Sprinkle the mixture with the Parmesan and bake it in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until it is pale golden.
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Alan Brand
[email protected]This was my first time making chicken tetrazzini and it came out amazing. Thanks for the easy-to-follow recipe.
King Kong
[email protected]I used pre-cooked chicken to save time. It worked great!
Amrita Limbu
[email protected]This dish was a big hit at my party. I doubled the recipe and it was plenty for everyone.
Uliza Empire
[email protected]I made this in a crockpot and it turned out perfect. I highly recommend this method.
Karan Sada
[email protected]I used low-fat milk and cheese to make this dish a little healthier. It was still creamy and flavorful.
Puspa Saud
[email protected]I used whole wheat pasta and it was still delicious. This dish is a keeper!
Wealth Innocent
[email protected]I added a pinch of cayenne pepper to give it a little kick. It was perfect.
Annabelle Shafer
[email protected]I'm not a fan of mushrooms, so I substituted them with diced carrots. It turned out great!
wina reacts
[email protected]As a busy mom, I was looking for an easy weeknight meal. This chicken tetrazzini was quick to prepare and my family loved it.
Joel HARTLEY
[email protected]I made this for a potluck and it was gone in minutes. Everyone raved about it and asked for the recipe.
Lucia B
[email protected]My kids devoured this dish. It was creamy, cheesy, and totally delicious. I'm glad I found this recipe.
Leah Martinez
[email protected]This was a hit with my whole family! It was easy to make and I’m proud of how it turned out. I’ll definitely be making this again.