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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #pasta #poultry #easy #potluck #chicken #one-dish-meal #inexpensive #meat #pasta-rice-and-grains #to-go
You'll also love
MAPHOTO JULIET
[email protected]This dish is a keeper! I will definitely be making it again and again.
MKR Rakib
[email protected]I served this dish over angel hair pasta, but it would also be good with spaghetti or penne.
Jimmy Clay
[email protected]I cooked the chicken in a slow cooker before adding it to the sauce. It made the chicken extra tender and juicy.
Navarre Marshall
[email protected]I'm not a fan of sherry, so I used dry white wine instead. It worked out just fine.
Iokaa Iokaa
[email protected]This dish is really versatile. You can add or omit ingredients to suit your taste.
Brandon S.
[email protected]I'm not a fan of mushrooms, so I omitted them from the recipe. It still turned out great!
Kalijah Williams
[email protected]I made this dish for a potluck, and it was a huge success. Everyone loved it!
Israel King
[email protected]This dish is a great way to use up leftover chicken. I always have a container of cooked chicken in my fridge, so this is a go-to recipe for me.
Naqash Abbasi
[email protected]I added a little bit of cayenne pepper to the sauce for a little bit of heat. It was delicious!
Able
[email protected]I'm not a fan of heavy cream, so I used half-and-half instead. It still turned out great!
Aaron Goolsby
[email protected]I served this dish with a side of roasted vegetables, and it was a perfect combination.
hifza tariq
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Smartfixers
[email protected]I added a little bit of white wine to the sauce, and it really enhanced the flavor. I would definitely recommend trying it.
Gyaman Kunwar
[email protected]I used a rotisserie chicken for this recipe, and it worked out great. It saved me a lot of time and effort.
William Dinerosjr
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed them in this dish. They added a nice earthy flavor.
Yuna Henk
[email protected]This chicken tetrazzini was a hit with my family! The sauce was creamy and flavorful, and the chicken was cooked perfectly. I will definitely be making this again.