Classic Chicken Tetrazzini

Classic Chicken Tetrazzini

 

This is my version of the classic dish, Chicken/Turkey Tetrazzini.  I absolutely love it – you can’t go wrong with pasta, creamy mushroom sauce, tender chicken (or turkey) and the light crunch of almonds.  It’s always a hit whenever I make it – and it makes a lot.  Perfect for using up leftover chicken or turkey – it also works well with tuna or salmon (surprisingly)!  This recipe has been adapted from the Joy of Cooking.

 

Classic Chicken Tetrazzini

8 ounces spaghetti or other long pasta (I used linguini)

6 tablespoons butter

8 ounces sliced mushrooms

2 small onions, diced

2 cloves garlic, minced

1/2 teaspoon thyme (I like thyme with mushrooms, if you don’t you can leave it out)

1/2 cup flour

2 cups homemade chicken broth

1 1/2 cups milk or half-and-half

salt and pepper to taste

4 cups chopped cooked chicken or turkey (or two tins of tuna, drained)

1/2 cup slivered or sliced almonds, toasted

1/2 cup grated parmesan  (I usually use romano)

Cook pasta in boiling, salted water until tender.  In a large saucepan over medium heat, melt butter and add mushrooms, onions and garlic.  Cook until soft, about 5 minutes.  Add in tyhme and flour, stirring until well blended.  Slowly add stock and milk, whisking until sauce comes to a boil and has thickened and is smooth – about 5 minutes.  Taste for seasoning and add salt and black pepper, if needed.  Remove from heat and add chicken, almonds and half the cheese.  Stir in pasta.  Place mixture in a buttered 9 x 13-inch baking dish.  Top with remaining cheese.  Bake at 400 degrees until sauce is bubbly and the top is browned.  I served mine with chopped green onions on the top for garnish.  Enjoy!

 

The total cost of this dish is $7.34 for 8 servings – not to bad, that’s only $.92 per person.  I did not include the chicken or stock in the total – as I used up leftover roast chicken and I make my own stock using the bones and vegetables I have on hand.  You can buy a frozen version of this dish – usually starting at $10.00 and up.  I think it tastes much better made from scratch!

I served this with a large salad with lots of vegetables and a simple dressing of olive oil and red wine vinegar.  Perfect!

What are your favorite pasta dishes?  Do you prefer pasta with red sauces or white sauces?  I’d love to hear from you!