CHICKEN AND MUSHROOM PASTA BAKE (SPAGHETTI TETRAZZINI)
In Italy, this creamy chicken pasta bake is kinda like their version of a chicken and mushroom pie
Provided by Jamie Oliver
Categories Mains Jamie's Italy Italian Chicken Mushroom Pasta bake
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- I remember meeting a lovely old couple outside my parents' pub and when they heard I was going to Italy they told me to make sure I cooked turkey tetrazzini - I hadn't a clue what they were talking about and then, by chance, I saw a recipe for chicken tetrazzini in an old Italian cookbook and it's great - really tacky but gorgeous! Here's my version...
- Preheat the oven to 200ºC/400ºF/gas 6. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 150ml/5½fl oz). Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.
- Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.
Nutrition Facts : Calories 499 calories, Fat 21.9 g fat, SaturatedFat 11.9 g saturated fat, Protein 27.6 g protein, Carbohydrate 43.5 g carbohydrate, Sugar 4.4 g sugar, Sodium 1.1 g salt, Fiber 2.8 g fibre
MAKE-AHEAD CHICKEN TETRAZZINI
Provided by Valerie Bertinelli
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil. Add the ziti and cook until al dente (if a range is given on the box, choose the shortest time, otherwise, cook it 1 minute less than the suggested time). Drain the pasta and return it to the pot.
- Meanwhile, melt the butter with the canola oil in a large high-sided skillet over medium-high heat. Sprinkle the chicken with salt and pepper, then add to the hot skillet and cook, turning once, until golden brown and just cooked through, about 7 minutes per side. Transfer to a plate.
- Reduce the heat to medium and add the cauliflower, onion and mushrooms to the skillet along with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions have softened and the mushrooms are tender, about 6 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over top and cook, stirring, until all of the flour has moistened, about 1 minute. Add the wine and simmer, stirring, until reduced by about half. Add the chicken broth and 1/4 cup water, increase the heat to medium high and cook, stirring constantly, until simmering and slightly thickened. Add the heavy cream, cream cheese and 1/2 cup Parmesan; stir to combine. Pour all of the sauce and vegetables into the pot with the pasta. Add the peas, thyme and green chiles. Chop the chicken into bite-sized pieces and add to the pot. Season with salt and pepper.
- Transfer the mixture to a 9-by-13-inch baking dish and sprinkle the top with the remaining 1/4 cup Parmesan. If not serving right away, let cool. Cover and refrigerate up to overnight.
- When ready to bake, preheat the oven to 425 degrees F. Bake until hot and bubbling, about 45 minutes.
CHICKEN TETRAZZINI
Try Giada De Laurentiis' famous Chicken Tetrazzini recipe from Everyday Italian on Food Network; a creamy bechemel sauce envelops mushrooms, chicken and pasta.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 450 degrees F.
- Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
- Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. 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 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
- Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
- Transfer the pasta mixture to the prepared 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 on top and the sauce bubbles, about 25 minutes.
CHICKEN TETRAZZINI
This yummy dish can also be made with chopped ham or turkey (a great use for Thanksgiving leftovers)!
Provided by Nicole Leonard
Categories Main Dish Recipes Pasta Chicken
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain. Transfer to a large bowl.
- Melt margarine in a skillet over medium heat. Cook and stir onion in melted margarine until soft and translucent, 5 to 7 minutes; add to the spaghetti along with chicken, evaporated milk, cream of chicken soup, 4 ounces shredded Cheddar cheese, celery salt, salt, and black pepper. Toss mixture to evenly mix; transfer to prepared dish. Sprinkle 4 ounces shredded Cheddar cheese over spaghetti mixture.
- Bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.
Nutrition Facts : Calories 561.4 calories, Carbohydrate 39 g, Cholesterol 114.5 mg, Fat 27 g, Fiber 1.3 g, Protein 39.1 g, SaturatedFat 13.4 g, Sodium 912 mg, Sugar 8.1 g
CHICKEN TETRAZZINI
There's no need to create a complicated sauce for this easy chicken tetrazzini recipe. With some precooked chicken and a couple cans of soup, you can have a fuss-free baked pasta dinner that's sure to be a hearty, homemade favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 9
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Cook spaghetti as directed on package using minimum cook time; drain.
- Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 6 to 8 minutes, stirring occasionally, until tender and browned.
- In large bowl, mix cooked spaghetti, mushrooms, chicken, soup, sour cream and pepper. Pour mixture into baking dish. Sprinkle with cheese.
- Bake 40 to 45 minutes or until bubbling on edges and completely heated through. Let stand 5 minutes before serving. Sprinkle with parsley.
Nutrition Facts : Calories 430, Carbohydrate 39 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 23 g, SaturatedFat 9 g, ServingSize About 1 1/2 Cups, Sodium 660 mg, Sugar 3 g, TransFat 1 g
CHICKEN TETRAZZINI
This was one of my favorites growing up, and I always get compliments whenever I make it. I love parmesan cheese so I use a full cup of it on top.
Provided by trublu
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in saucepan; blend in flour, salt and pepper.
- Cook until smooth and bubbly.
- Stir in broth and cream, bring to a boil and let boil for one minute, stirring constantly.
- Stir in sherry, chicken, mushrooms and spaghetti.
- Pour into casserole dish and sprinkle cheese evenly over the top.
- Bake uncovered at 350 degrees for 30 minutes, then turn on broiler and brown for 3-5 minutes--watch carefully.
CLASSIC CHICKEN TETRAZZINI
You can also substitute ham or turkey for the chicken. This dish was named for Luisa Tetrazzini, a well known, well FED turn-of-the-century Italian singer!
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 15
Steps:
- In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
- Cook the spaghetti according to package directions. Drain and set aside.
- In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
- Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 27.9 g, Cholesterol 70.4 mg, Fat 14.1 g, Fiber 1.5 g, Protein 22.4 g, SaturatedFat 8.3 g, Sodium 566 mg, Sugar 2.1 g
CHICKEN AND MUSHROOM PASTA BAKE (SPAGHETTI TETRAZZINI)
Jamie Oliver says - "I remember meeting a lovely old couple outside my parents' pub and when they heard I was going to Italy they told me to make sure I cooked turkey tetrazzini - I hadn't a clue what they were talking about and then, by chance, I saw a recipe for chicken tetrazzini in an old Italian cookbook and it's great - really tacky but gorgeous! Here's my version..."
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400ºF. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 2/3 cup). Put to one side to soak for a few minutes.
- Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil.
- Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down.
- Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.
- Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well.
- Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper.
- Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well.
- Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp.
- Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.
CHICKEN TETRAZZINI
The colorful combination of green peppers and pimiento, the cheesy taste and the lack of tomatoes makes this chicken tetrazzini different than most. I got this recipe from a magazine 15 years ago, and it's great every time I make it. Hope you enjoy it, too.
Provided by SherryHi
Categories Chicken Breast
Time 1h30m
Yield 1 casserole, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions.
- Meanwhile, melt butter in a large dutch oven and saute green pepper and onion until peppers are crisp tender.
- Stir in the chicken, mushrooms, pimiento, soup, milk, garlic powder, and salt.
- Drain spaghetti and add to mixture, toss.
- Pour into a greased 13 X 9 baking dish.
- Bake at 350 degrees for 50-60 minutes.
- Sprinkle with cheese and bake for 10 more minutes or until cheese is melted.
Nutrition Facts : Calories 353.2, Fat 11.6, SaturatedFat 5.5, Cholesterol 43.7, Sodium 383.6, Carbohydrate 42.2, Fiber 2.1, Sugar 2.7, Protein 19.6
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