RECIPE FOR TETRAZZINI RECIPES

Name: Chicken Tetrazzini
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 6 to 8 servings
Cuisine: italian
Ingredients: 9 tablespoons butter; 2 tablespoons olive oil; 4 boneless skinless chicken breasts; 2 1/4 teaspoons salt; 1 1/4 teaspoons freshly ground black pepper; 1 pound white mushrooms, sliced; 1 large onion, finely chopped; 5 cloves garlic, minced; 1 tablespoon chopped fresh thyme leaves; 1/2 cup dry white wine; 1/3 cup all-purpose flour; 4 cups whole milk, room temperature; 1 cup heavy whipping cream, room temperature; 1 cup chicken broth; 1/8 teaspoon ground nutmeg; 12 ounces linguine; 3/4 cup frozen peas; 1/4 cup chopped fresh Italian parsley leaves; 1 cup grated Parmesan; 1/4 cup dried Italian-style breadcrumbs

CHICKEN TETRAZZINI RECIPE | GIADA DE LAURENTIIS | FOOD NET…

Chicken Tetrazzini Recipe | Giada De Laurentiis | Food Net… image

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

Total Time 1 hours 35 minutes

Prep Time 35 minutes

Cook Time 1 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 20

Ingredients

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

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.

TURKEY TETRAZZINI RECIPE | MYRECIPES

Turkey Tetrazzini Recipe | MyRecipes image

This turkey tetrazzini recipe is an easy way to turn leftover turkey into a cheesy and delicious family meal.

Provided by MyRecipes

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 bacon slices
1 small onion, chopped
½ green bell pepper, chopped
¼ cup milk
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (8-ounce) loaf pasteurized prepared cheese product, cubed
2 cups chopped cooked turkey or chicken
8 ounces spaghetti, cooked
1 (2-ounce) jar diced pimiento, drained

Steps:

Cook bacon in a skillet until crisp; drain, reserving 2 tablespoons drippings in pan. Crumble bacon, and set aside.
Add onion and bell pepper to drippings; sauté 2 minutes or until tender. Stir in milk, soup, and cheese; cook, stirring constantly, until blended. Stir in turkey, spaghetti, and pimiento. Spoon into a lightly greased 2-quart baking dish.
Bake at 375° for 30 minutes or until thoroughly heated. Sprinkle with reserved bacon.

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