Tetrazzini With Your Choice Of Meat 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.

TETRAZZINI WITH YOUR CHOICE OF MEAT

Steps:

• Preheat oven to 375-degrees. Spray a casserole dish with cooking spray and set aside. Melt butter in a medium sized sauté pan and add onion. Cook until onion is softened. Add mushrooms and bell pepper; sauté until mushrooms have given up all their liquid and are softened.
• Stir in flour and cook stirring for 2 minutes (will be very thick). Add chicken stock slowly and whisk until incorporated. Add milk, bring to a boil then reduce heat and simmer for 3 or 4 minutes, stirring constantly. Add shredded cheddar along with salt, pepper, hot sauce, parsley, pimento and sherry. Stir in cooked meat or shrimp and cooked spaghetti. Transfer to prepared casserole dish.
• Top with grated cheese and sprinkle with panko bread crumbs. Bake for 25 minutes or until mixture is bubbling and top is golden.

CHEESY BEEF TETRAZZINI

Steps:

• In a large skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Stir in tomato sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., In a bowl, beat cream cheese, cottage cheese and sour cream, until blended. Stir in green pepper, onions and spaghetti. Transfer to a greased 2-1/2-qt. baking dish. Top with beef mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

BEST CHICKEN TETRAZZINI

Steps:

• Cook chicken in lots of water until done. Save the stock!
• Tear chicken into pieces and toss with onion salt and celery salt. Set aside.
• Cook 1/2 lb of spaghetti per label directions in the reserved chicken stock. (add more water as needed).
• Drain spaghetti and place in 9 x 13 baking dish.
• In a skillet heat 3 tbsp butter,1 tbsp lemon juice and 1/2 tsp salt until melted. Pour this mixture over cooked spaghetti and toss lightly.
• In same skillet slowly heat another 3 tbsp butter, 2 tbsp flour, 1/2 tsp pepper, 1/8 tsp nutmeg and 1/4 tsp paprika until smooth and thick. Remove from heat.
• Add whipping cream to above mixture and stir.
• Add the above to the chicken and toss.
• Spoon chicken evenly over spaghetti.
• Cover the chicken and spaghetti with 2/3 cup of grated Parmesan cheese.
• Cover and refrigerate overnight.
• Cook uncovered for 25 minutes in a 400 degree oven and enjoy!

TURKEY TETRAZZINI

Steps:

• Heat the oven to 400 degrees. Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente, about 2 minutes less than the package directs. Drain and rinse with cold water.
• Meanwhile, in a large Dutch oven, melt 4 tablespoons of the butter over medium-high heat, and add the mushrooms. Season lightly with salt, and cook, stirring only occasionally, until the mushrooms have released their liquid and have started to brown deeply, 8 to 11 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the flour and curry powder, if using. Stir well, until the flour and the mushrooms are evenly combined and the flour is evenly moistened, about 1 minute. Whisk in the white wine, and let it come to a boil, whisking constantly. Let the wine bubble to reduce slightly, 2 minutes. Whisk in the chicken stock, and let it come to a boil. Cook until it thickens noticeably, about 5 minutes.
• Reduce the heat to low. Whisk in the chunks of cream cheese (don't worry if the cream cheese appears curdled), then fold in the turkey, peas and the cheeses. Season generously with black pepper. Add the drained pasta and toss with tongs to combine. Taste and add salt if necessary.
• Transfer to a 9-by-13-inch baking dish. Melt the remaining tablespoon of butter in a small bowl in the microwave, and toss it together with the panko and the almonds. Sprinkle the panko-almond mixture all over the top of the pasta, and bake until bubbly and browned on top, about 25 minutes. Let the casserole rest for 5 minutes before serving. It will be very creamy at first but will firm up as it cools.

CHICKEN TETRAZZINI

Steps:

• In a kettle combine the chicken with enough salted water to cover it by 2 inches, bring the water to a boil, and simmer the chicken for 20 minutes, or until it is tender. Let the chicken cool in the broth, separate the meat from the skin and bones, returning the skin and bones to the broth, and cut the meat into strips, reserving it. Simmer the broth until it is reduced by half, strain it through a fine sieve, discarding the solids and skimming the fat, and boil it until it is reduced to about 2 cups.
• While the broth is reducing, in a large saucepan cook the mushrooms in 2 tablespoons of the butter over moderately low heat, stirring, until they are softened. In a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. In a saucepan melt the remaining 3 tablespoons butter over moderately low heat, add the flour, and cook the roux, stirring, 3 minutes. Whisk in the reduced broth, the cream, and the Sherry, bring the sauce to a boil, whisking, and simmer it for 5 minutes. Season the sauce with the nutmeg and salt and pepper. Stir half the sauce into the mushrooms with the spaghetti and transfer the mixture to a well-buttered 2 1/2-quart baking dish, making a well in the center. Add the reserved chicken to the remaining sauce, combine the mixture well, and transfer it to the center of the spaghetti mixture. Sprinkle the mixture with the Parmesan and bake it in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until it is pale golden.

CHICKEN TETRAZZINI

Steps:

• Turn broiler to high, and set a large pot filled with salted water over high heat to come to a boil. As oven heats, place the mushrooms in a small bowl, and pour boiling water over them, then leave them to soak for approximately 20 to 25 minutes, then strain and set aside.
• Place the poblanos on a small sheet pan, and set on the highest rack under the broiler so that the skin blackens, turning a few times so that the roasting is even, approximately 15 to 20 minutes. When the skin is blackened and blistered all over, place the peppers in a medium bowl, cover it with a plate and allow to rest.
• Make the sauce. Put the dried chiles in a medium pot set over medium-high heat, and allow them to cook until they become fragrant, approximately 5 to 7 minutes, then turn heat to low, and add the chicken stock, milk, garlic and shallots. Allow the mixture to cook at just below a simmer for approximately 10 minutes, or until the chiles have softened. Remove from heat, and pour into a blender, then add 6 ounces of the grated Cheddar, and process to a smooth consistency. Set aside.
• Meanwhile, remove the skin and seeds from the roasted poblanos, and cut them into thin strips. Set aside.
• Heat oven to 400. Cook the spaghetti in the boiling salted water in the large pot until just al dente, approximately 9 to 10 minutes. Drain, and rinse under cold water until cool, then drain again.
• Return the spaghetti to the cooking pot, and toss it with the roasted pepper strips, the mushrooms, the shredded chicken meat and the lemon juice, then season with salt and pepper. Transfer to a casserole dish, approximately 9 inches by 13 inches, and pour the reserved cheese sauce over it. Cover with the remaining shredded cheese, place in oven and bake until the cheese has melted and started to turn golden brown, approximately 20 minutes. Garnish with chopped parsley, if you like, and serve.