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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Madina Safianu
[email protected]I'm going to try making this dish with shrimp next time. I think it would be just as delicious.
Ev R
[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.
Anita Wisdom
[email protected]I used a rotisserie chicken to save time, and it worked out great. The dish was still very flavorful.
Saa Ru
[email protected]I'm not a huge fan of mushrooms, but I loved them in this dish. They added a nice earthy flavor.
Carmela Pruett
[email protected]This recipe was easy to follow and the dish turned out delicious. The chicken was tender and the sauce was flavorful.
Mya Hershberger
[email protected]I followed the recipe exactly, and it turned out perfectly. The chicken was moist and flavorful, and the sauce was creamy and cheesy.
Timothy Chenjera
[email protected]This dish was amazing! The flavors were perfect, and the chicken was so tender. I will definitely be making this again and again.
Mitesh mitesh
[email protected]I've been making this recipe for years, and it never disappoints. It's creamy, cheesy, and flavorful, and the chicken is always cooked perfectly.
Fatima Uloko
[email protected]This is my go-to recipe for Chicken Tetrazzini. It's always a crowd-pleaser, and it's so easy to make. I love that I can throw it together in less than 30 minutes.
Angel Peralta
[email protected]I made this dish for a dinner party, and everyone loved it! It was so easy to make, and it looked and tasted like it came from a fancy restaurant. I will definitely be making this again.
Witchbiitch
[email protected]This Chicken Tetrazzini was a hit with my family! It was creamy, cheesy, and flavorful. The chicken was cooked perfectly, and the pasta was cooked al dente. I followed the recipe exactly, and it turned out beautifully.