Chicken Tetrazzini Recipe
Chicken tetrazzini is a wonderful Italian chicken and pasta recipe. It's one of our easy dinner recipes that works for both everyday dinners or entertaining.
Ingredients
- 2 cups cooked chicken, chopped or sliced, or turkey meat
- 1/2 pound fettucini, or spaghetti, uncooked
- 1/2 - 3/4 pound mushrooms, thinly sliced
- 1/2 cup almonds, blanched, slivered or sliced
- 1/2 cup peas, frozen
- 1/2 tomato, finely chopped and seeds removed (optional)
- 3 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken broth
- salt and pepper to taste
- 1 cup whipping cream, heated
- 3 tablespoons dry white wine
- 1/4 cup Parmesan cheese, grated
Instructions
- Cook the pasta. When it is cooked, drain it and put it back into the pot it was cooked in.
- While the pasta water is coming to a boil and the pasta cooks, saute the mushrooms in a skillet over medium heat. Add the peas and cook until the peas are heated through. Toast the almonds by placing them on a baking sheet in a heated oven for just a couple of minutes until they begin to turn brown. Watch closely so they don't burn.
- Add the mushrooms, peas and almonds to the drained pasta. Add the chopped tomato and sliced chicken.
- Make a sauce by melting the butter, then adding the flour. Cook for 2 minutes, stirring constantly, then add the chicken broth. Cook for 5 minutes. Remove the sauce from the heat and add the whipping cream and wine plus half of the Parmesan cheese.
- Preheat the oven to 375°F.
- Add the sauce to the chicken and pasta. Place the pasta mixture in a greased baking dish. Sprinkle the top with grated parmesan cheese. Bake until the cheese is lightly browned, probably about 10 minutes.
Nutrition
Calories: 779kcalCarbohydrates: 59gProtein: 41gFat: 43gSaturated Fat: 19gTrans Fat: 1gCholesterol: 195mgSodium: 673mgPotassium: 1155mgFiber: 7gSugar: 7gVitamin A: 1337IUVitamin C: 22mgCalcium: 230mgIron: 4mg
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