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 (CREAMY CHICKEN MUSHROOM PASTA BAKE)
Recipe video above. A big, creamy pasta bake with juicy chicken and mushrooms. Cheesy, hot and completely delicioius! Rumoured to be named after an Italian opera star Luisa Tetrazzini when an American Chef created this dish for her. So it's not authentic Italian - but it doesn't make this any less delicious!!
Provided by Nagi
Categories Mains
Number Of Ingredients 14
Steps:
- Melt 2 tbsp butter in a large pot over high heat. Add chicken, sprinkle with pinch of salt and pepper. Cook 1 1/2 minutes until golden.
- Turn chicken, sprinkle with salt and pepper. Cook 1 minute until golden then remove onto plate - doesn't need to be fully cooked (will cook more in oven).
- Rest 5 minutes, then chop into small pieces, or shred.
- Preheat oven to 160°C / 325°F.
- Cook mushrooms: Melt 4 tbsp butter over high heat in the same pot. Add mushrooms and cook for 4 minutes until starting to go floppy but not yet golden.
- Add onion: Add garlic and onion, cook for 3 minutes until mushrooms are golden. Add a pinch of salt and pepper halfway through.
- Add flour & milk: Turn heat down to medium. Add flour. Stir for 30 seconds. Add milk and stir for 10 seconds or until it thickens (see video at 52 sec).
- Add cream and broth: Add chicken stock, cream, 1 tsp salt and 1/2 tsp pepper. Stir, then let the mixture heat up, stirring every now and then so it doesn't catch on the base, and cook until the sauce thickens enough so you can draw a path on the back of the spoon (video at 1.04). Do not make it very thick - it gets thicker in next steps.
- Add cheese & pasta: Turn stove off. Stir through half the cheese (will melt in oven), then add pasta and chicken. Toss to mix, taste and add more salt if needed.
- Bake: Pour into 23 x 33cm / 9 x 13" pan, smooth surface. Top with remaining cheese. Bake 25 minutes until golden and bubbly. Serve immediately!
Nutrition Facts : Calories 669 kcal, Carbohydrate 58 g, Protein 34 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 155 mg, Sodium 955 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
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.
DEATH BY MICHAEL CHICKEN TETRAZZINI
Make and share this Death by Michael Chicken Tetrazzini recipe from Food.com.
Provided by Michael Kinsel
Categories Meat
Time 1h5m
Yield 8 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Replace portabella mushroom for a 15 ounce can of sweet corn for those who cannot eat mushrooms.
- Cook chicken until "just" under done and then cut into 1/2 inch pieces.
- Cook linguine until dente.
- Melt butter, then add salt and pepper into large saucepan.
- Stir in sherry, marsala, and cream. Add small amounts of flour to thicken.
- Stir in mushrooms (or corn), chicken, and linguine. Mix thoroughly.
- Pour into a large baking dish and sprinkle Asiago cheese evenly over the top.
- Cook for 35 minutes at 350 degrees.
- For about a minute and 1/2, turn on top broiler on high to brown top. Watch carefully not to burn top.
Nutrition Facts : Calories 885.7, Fat 45.7, SaturatedFat 24.4, Cholesterol 184.7, Sodium 781.9, Carbohydrate 66.5, Fiber 3.2, Sugar 4, Protein 37.7
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.
CHICKEN TETRAZZINI DELUXE
Make and share this Chicken Tetrazzini Deluxe recipe from Food.com.
Provided by coconutcream
Categories Chicken
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Break spaghetti into halves or thirds and prepare according to package directions; drain.
- In a large pan, stir together soup and water. Cook and stir until blended.
- Stir in spaghetti and all other ingredients except parmesan cheese and paprika.
- Turn into a 13x9" baking dish.
- Top with parmesan cheese and sprinkle with paprika.
- Bake at 375 degrees for 45 minutes ot until thoroughly heated.
- Refrigerate any leftovers.
Nutrition Facts : Calories 508.4, Fat 18.1, SaturatedFat 7.8, Cholesterol 84.3, Sodium 1154.6, Carbohydrate 49.5, Fiber 1.8, Sugar 2, Protein 35
HEALTHY CHICKEN TETRAZZINI
This Tetrazini is very good -- it does not taste like a lower fat version at all. I love chicken tetrazini, but almost all the versions I've seen are made with lots of butter (and therefore saturated fat), so I created this healthy version. I don't care for mushrooms, so I don't use them, but I will list them as an optional ingredient. This recipe makes alot -- I usually use two casserole dishes.
Provided by Lowfat Linda
Categories One Dish Meal
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Prepare pasta as directed on package, set aside.
- Saute onions, red peppers, celery (and optional mushrooms) in a lightly oiled large pan (preferably a deep skillet, 12" or more).
- Dissolve the bullion in the hot water to make broth.
- Stir in soups, broth, peas and shredded carrots and cook until all is heated.
- Transfer above into large casserole dish(es).
- Mix in the chicken and cheddar cheese.
- Sprinkle the parmesan cheese over the top(s).
- Bake in a 350 degree oven for about 15-20 minutes.
Nutrition Facts : Calories 372.2, Fat 9.9, SaturatedFat 4.3, Cholesterol 62, Sodium 439.7, Carbohydrate 36.3, Fiber 2.5, Sugar 3.9, Protein 35.2
WEEKNIGHT CHICKEN TETRAZZINI
Make and share this Weeknight Chicken Tetrazzini recipe from Food.com.
Provided by Janeydoe
Categories Chicken Breast
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, melt butter or margarine and add the flour, stirring to prevent lumps. Cooking over medium heat, add milk gradually and stir until sauce is made.
- Add 3/4 Cup cheese, stirring until melted and well blended. The add the remaining ingredients.
- Stir gently until all the ingredients are combined and then pour into 9x13 baking dish.
- Top with remaining 1/4 C cheese and bake at 350 degrees 30-45 minutes.
Nutrition Facts : Calories 489.6, Fat 27.5, SaturatedFat 9.2, Cholesterol 85.9, Sodium 892.8, Carbohydrate 27.9, Fiber 1.4, Sugar 1.6, Protein 32.1
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5/5 (1)Total Time 2 hrsAuthor Anna Painter
- In a large pot of salted boiling water, cook the linguine until barely al dente, about 7 minutes. Drain well, transfer to a large bowl and toss with 1/2 tablespoon of the olive oil.
- Meanwhile, arrange the chicken breasts, garlic cloves and bay leaves in a medium enameled cast-iron casserole; season with 1 tablespoon of salt and add enough water to cover the chicken by 1 inch. Cover the casserole and bring to a boil over moderately high heat, then reduce the heat to low and simmer for about 10 minutes, until the chicken is white throughout. Transfer the poached chicken to a plate and let cool slightly. Discard the garlic cloves, bay leaves and poaching liquid and wipe out the casserole. Tear the chicken into large chunks and add it and any accumulated juices to the bowl with the linguine.
- In the casserole, heat the remaining 2 tablespoons of olive oil until shimmering. Add the onion and a generous pinch each of salt and pepper and cook over moderately high heat, stirring occasionally, until softened and lightly golden brown, about 6 minutes. Add the mushrooms and another pinch each of salt and pepper and cook until browned and softened, about 5 minutes. Transfer the vegetables to the bowl with the chicken and linguine. Wipe out the casserole.
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