Chicken Tetrazzini

posted by anniebakes on November 4, 2009     2 comments »

This is one of those great comfort foods, that smells up the kitchen nicely, is hearty and wonderfully full of flavor and depth. It is one of my go-to meals when I just want to be warmed up from the inside. I use Rotini noodles instead of the more traditional linguine noodles because I think it is easier to eat that way. It also is great reheated the next day for lunch, so be sure to make extra! I also sometimes double the batch and freeze half before adding in the noodles. Also, it works well to substitute any of the ingredients with lower-fat alternatives. I also have used crushed up stuffing mix for the topping for a flavorful alternative. Enjoy!!

Chicken Tetrazzini

INGREDIENTS:

9 tablespoons butter
2 tablespoons olive oil
1 rotisserie chicken, cut up
2 1/4 teaspoons salt
1 1/4 teaspoons pepper
1 pound white mushrooms, sliced
1 large onion, chopped
5 cloves garlic, minced
1/2 cup dry white wine
1/3 cup flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon nutmeg
12 ounces Rotini noodles (or any of your choice)
3/4 cup frozen peas
1 cup grated Parmesan
1/4 cup breadcrumbs

DIRECTIONS:

Preheat the oven to 400 degrees. Spread 1 tablespoon of butter over a 9 x 13 baking dish. Melt 1 tablespoon each of butter and oil in a large frying pan over medium-high heat. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 10-12 minutes. Add the onion and garlic and saute until the onion is translucent, about 8 minutes. Add the wine (or chicken broth if you prefer) and cook for about 2 minutes more. Transfer the mushroom mixture to the bowl with the chicken. Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining salt and remaining pepper. Increase the heat, cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often for 10 minutes.

Bring a large pot of salted water to a boil. Add the noodles and cook until tender, about 9 minutes. Drain. Add the noodles, sauce and peas to the mixture. Toss together until well blended. Transfer the mixture to the 9 x 13 baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown, about 20 minutes.

Adapted from Giada De Laurentiis

posted in chicken/poultry, mains

2 comments »