Shiitake And Chicken Tetrazzini Food

CHICKEN TETRAZZINI

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.

SHIITAKE AND CHICKEN TETRAZZINI

Steps:

• Fill a large pot three-quarters full of water and bring to a boil. Add the pasta and cook until al dente, about 10 minutes, or according to package directions.
• While the pasta cooks, preheat an oven to 375°F Coat a 3-qt baking dish with nonstick cooking spray.
• In a large saucepan over medium-high heat, whisk the cornstarch and evaporated milk until blended. Add the chicken broth and pepper. Bring to a boil, whisking frequently, then reduce heat to low. Simmer, whisking frequently, until the sauce has thickened slightly, about 5 minutes.
• Stir in the mushrooms and carrot, partially cover the pan, and simmer until the vegetables are tender, about 5 minutes.Stir in the sherry, nutmeg, pepper sauce, and chicken.
• Drain the pasta and put it in the prepared baking dish. Add the sauce and toss to combine. Sprinkle with the bread crumbs and cheese. Bake until the topping is lightly browned and the sauce is bubbling, 25-30 minutes. Cool 5 minutes before serving.

CHICKEN TETRAZZINI

Steps:

• Melt 3 tbsp butter in medium saucepan over medium heat.
• Add garlic and cook 30 seconds.
• Add flour and cook stirring for 1 minute.
• Gradually whisk in broth, cream, ¼ tsp each salt and pepper, and pinch of nutmeg until smooth.
• Bring to a boil, whisking constantly and set aside.
• Heat oven to 450 degrees.
• Cook noodles in boiling salted water until barely tender about 8 minutes.
• Drain and place in bowl.
• Stir in 1½ cups prepared sauce.
• Melt remaining 1 tbsp butter in large skillet over medium-high heat.
• Add shallots and cook stirring 1 minute.
• Add shitake and white mushrooms, thyme, remaining ½ tsp salt and pepper and pinch of nutmeg.
• Cook stirring, until mushrooms are tender and liquid has evaporated about 5 minutes.
• Add sherry and boil for 1 more minute.
• Spoon half of noodles with ½ cup peas in shallow 2½-quart baking dish.
• Top with half of chicken the half of mushroom mixture.
• Repeat layering with remaining noodles, peas chicken and mushrooms.
• Pour remaining sauce evenly over top and sprinkle with Parmesan.
• Bake 15 minutes until golden and bubbly.

SHIITAKE STUFFED CHICKEN BREASTS WITH TERIYAKI GLAZE

Steps:

• Heat 1 teaspoon oil in a large skillet over medium heat.
• Add mushrooms, minced green onions, and gingeroot, sauteeing for 3 minutes.
• Spoon into a small bowl and stir in 1 tablespoon teriyaki sauce, the set aside.
• Cut a horizontal slit in the thickest portion of each chicken breast half to form a pocket.
• Stuff about 1 1/2 tablespoons mushroom mixture into each pocket.
• Heat 1 teaspoon oil in skillet over medium high heat.
• Add chicken, cooking for 6 minutes on each side or until chicken is done.
• Remove from skillet and set aside, keeping warm.
• Add 2 tablespoons teriyaki sauce, orange rind and next 3 ingredients to skillet; bring to a boil and cook for 2 minutes or until reduced to 1/4 cup.
• Spoon the orange glaze over chicken and garnish with some more sliced green onions.

CHICKEN TETRAZZINI

Steps:

• Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
• Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine. Bring to a boil; reduce to a simmer, and add 2 cups Parmesan and thyme. Season with salt and pepper.
• Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.

FAST AND EASY CHICKEN TETRAZZINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with nonstick cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Pour rotini into prepared baking dish.
• Melt butter in a heavy saucepan over medium heat. Cook and stir onions, celery, and bell pepper in melted butter until softened, about 5 minutes.
• Stir milk, cream of mushroom soup, poultry seasoning, salt, and black pepper into the onion mixture. Reduce heat to medium-low and bring to a simmer; about 5 minutes. Add chicken and 1/2 cup Cheddar cheese to the milk mixture; remove immediately from heat and pour over the rotini. Top pasta and sauce mixture with remaining Cheddar cheese.
• Bake in preheated oven until cheese is melted and beginning to brown, about 25 minutes.