Chicken Tetrazzini
True Italian is one cuisine I rarely make. I picked up Giada's cookbook the other day at the library in hopes of finding dishes that Matt and I both could enjoy.
This is my adaptation of her recipe, which was far more complicated. Unexpectedly, I found this dish absolutely delicious. We both had seconds!
2 T butter, divided
1 T olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 small pkg sliced fresh mushrooms
about 2 cups shredded chicken
salt and ground black pepper
2 T flour
1/4 cup white wine
1 cup half and half, at room temperature
1 cup chicken stock or broth
2 t dried parsley leaves
1/2 t ground nutmeg
12 oz hot cooked spaghetti
1/2 cup frozen peas
1/2 cup freshly grated Parmesan
1/4 cup breadcrumbs (I used homemade)
1 T melted butter
Melt 1 T butter and olive oil in a large frying pan over medium heat. Add the onion and cook til softened, about 5 minutes. Stir in garlic and cook a few seconds, til fragrant. Stir in mushrooms and cook til mushroom liquid is almost absorbed.
Stir in chicken and salt and pepper; heat chicken through. Taste and adjust as desired. With a slotted spoon, remove mixture from pan.
Add remaining 1 T butter to the same pan and melt. Whisk in flour. Whisk in wine. Whisk in half and half, broth, parsley and nutmeg. Bring to a boil. Reduce heat to medium low and simmer til sauce thickens slightly, whisking often, about 10 minutes.
To spaghetti cook pot, toss spaghetti, sauce, peas and chicken mixture.
When well mixed, transfer mixture to prepared pan. Set aside.
Preheat oven to 350°. Spray a 13x9" baking pan generously with cooking spray. Set aside.
In a small bowl, mix cheese, breadcrumbs and melted butter.
Sprinkle over pasta.
Bake til tetrazzini is hot and bubbling, about 20 minutes.
Let rest a few minutes before slicing and serving.
Adapted from Giada's cookbook
This is my adaptation of her recipe, which was far more complicated. Unexpectedly, I found this dish absolutely delicious. We both had seconds!
2 T butter, divided
1 T olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 small pkg sliced fresh mushrooms
about 2 cups shredded chicken
salt and ground black pepper
2 T flour
1/4 cup white wine
1 cup half and half, at room temperature
1 cup chicken stock or broth
2 t dried parsley leaves
1/2 t ground nutmeg
12 oz hot cooked spaghetti
1/2 cup frozen peas
1/2 cup freshly grated Parmesan
1/4 cup breadcrumbs (I used homemade)
1 T melted butter
Melt 1 T butter and olive oil in a large frying pan over medium heat. Add the onion and cook til softened, about 5 minutes. Stir in garlic and cook a few seconds, til fragrant. Stir in mushrooms and cook til mushroom liquid is almost absorbed.
Stir in chicken and salt and pepper; heat chicken through. Taste and adjust as desired. With a slotted spoon, remove mixture from pan.
Add remaining 1 T butter to the same pan and melt. Whisk in flour. Whisk in wine. Whisk in half and half, broth, parsley and nutmeg. Bring to a boil. Reduce heat to medium low and simmer til sauce thickens slightly, whisking often, about 10 minutes.
To spaghetti cook pot, toss spaghetti, sauce, peas and chicken mixture.
When well mixed, transfer mixture to prepared pan. Set aside.
Preheat oven to 350°. Spray a 13x9" baking pan generously with cooking spray. Set aside.
In a small bowl, mix cheese, breadcrumbs and melted butter.
Sprinkle over pasta.
Bake til tetrazzini is hot and bubbling, about 20 minutes.
Let rest a few minutes before slicing and serving.
Adapted from Giada's cookbook
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