Cookbook:Chicken Tetrazzini
Chicken Tetrazzini | |
---|---|
Category | Chicken recipes |
Servings | 8 persons |
Time | 1½ hour |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Cuisine of California | Chicken | Pasta
Ingredients
edit- Salt
- 6 tbsp butter
- 8 ounces mushrooms, sliced
- 1 cup white onion or shallot, finely chopped
- 2 tsp fresh thyme, minced
- 4 cups shredded rotisserie chicken meat
- ¾ pound dried spaghetti
- 4 tbsp all-purpose flour
- 2 cups chicken broth
- ¾ cup fresh Parmesan cheese, grated
- Juice from 1 lemon
- 2 cups frozen peas, rinsed under warm water to thaw
- ½ cup breadcrumbs
- Black pepper
Equipment
edit- Oven
- Stockpot
- Skillet
- 9 x 13-inch baking dish
- Whisk
Procedure
edit- Preheat oven to 450°F. Grease the baking dish.
- Fill the pot with 4 quarts of water or enough to fully boil the pasta. Add 1 tablespoon salt and bring to a boil over high heat.
- Melt 2 tbsp butter in the skillet over medium heat. Sauté the mushrooms and onion, stirring occasionally, until the liquid evaporates (around 7–8 minutes).
- Add thyme with salt and pepper, and continue to cook until mushrooms are brown (another 8–10 minutes). Set the mixture aside in a bowl.
- When the water is boiling, add the spaghetti. Cook until al dente (about 8–12 minutes). Taste periodically to ensure the pasta does not overcook prior to baking.
- Return the skillet to the stove and melt 4 tablespoons butter over medium heat. To make a roux, add the flour and whisk until smooth with a light golden color (about 1–2 minutes).
- While continually whisking, add a little chicken broth at a time to the roux. Fully incorporate until smooth before adding more broth.
- Increase to medium-high and simmer until the sauce thickens (about 3–4 minutes).
- Remove from the heat, then stir in the Parmesan cheese with the salt and pepper.
- Add half of the lemon juice, then continue adding lemon juice to taste.
- Combine the ingredients (chicken, spaghetti, mushrooms, peas, and sauce) together. Spread into the baking dish.
- Sprinkle the bread crumbs evenly on top.
- Bake until the dish is heated through and breadcrumbs are light brown, about 12–14 minutes.
Notes, tips, and variations
edit- Rotisserie chicken is easiest to shred when still warm. Just break the meat apart using your fingers. If the chicken is too cool to shred, use a knife to chop the meat. This step can be done in advance.
- When you drain the spaghetti, leave just enough water (about ¼ cup) in the pot so the pasta doesn't dry out while finishing the sauce.
- The entire dish can be made a few days in advance. Complete steps 2–11 and refrigerate. When ready, top with bread crumbs and bake. Expect the dish to require longer to bake.
- If a rotisserie chicken is not available, use a poached chicken (whole or parts).
- Traditionally, this recipe uses spaghetti, but can you can substitute with other pasta shapes like farfalle or cavatappi.
- Tetrazzini is a great way to use leftover poultry. For example, use the meat normally discarded after you make a homemade chicken broth. It is also an excellent way to use the leftover turkey from Thanksgiving.