CHICKEN TETRAZZINI (BY GIADA DE LAURENTIS)
I watched Giada make this on her show "Everyday Italian". I printed the recipe and I've made it a few times. It works well with left over turkey from Thanksgiving. It's a favourite in my family.
Provided by Alice C
Categories Casseroles
Time 1h35m
Number Of Ingredients 22
Steps:
- 1. Preheat the oven to 450 degrees F.
- 2. Spread 1 tablespoon of butter over a 9 x 13 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 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.
- 3. 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 1-2 minutes. Add the onion, garlic, and thyme, and saute until the onion is soft. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
- 4. 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.
- 5. 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.
- 6. 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.
CLASSIC CHICKEN TETRAZZINI
You can also substitute ham or turkey for the chicken. This dish was named for Luisa Tetrazzini, a well known, well FED turn-of-the-century Italian singer!
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 15
Steps:
- In a large non-skillet, saute the tenderloins. Salt and pepper to taste. Add the mushrooms, red bell peppers and yellow bell peppers and cook until vegetables are tender.
- Cook the spaghetti according to package directions. Drain and set aside.
- In a large saucepan, melt the butter or margarine and blend in flour. Gradually stir in the chicken broth and half-and-half. Cook over medium low heat, stirring constantly, until the sauce begins to thicken. Add garlic salt and ground black pepper to taste. Blend in the Swiss and Parmesan cheeses and continue heating, stirring constantly, until the cheeses melt.
- Stir in the chicken/vegetable mixture and heat thoroughly. Toss with the cooked pasta and top with grated Parmesan cheese, if desired.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 27.9 g, Cholesterol 70.4 mg, Fat 14.1 g, Fiber 1.5 g, Protein 22.4 g, SaturatedFat 8.3 g, Sodium 566 mg, Sugar 2.1 g
CHICKEN TETRAZZINI FROM GIADA
Make and share this Chicken Tetrazzini from Giada recipe from Food.com.
Provided by smccall
Categories One Dish Meal
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 450.
- Use 1 tablespoon of the butter to grease a 13x9 inch baking dish.
- In a large, nonstick frying pan, melt 1 tablespoon of the butter and the oil.
- Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the pan and cook until pale golden. Transfer the chicken to a plate to cool slightly.
- In a large bowl, shred the chicken into bite size pieces.
- Add the mushrooms to the same frying pan. Saute until the liquid evaporates and the mushrooms become pale golden, about 12 minutes. Transfer the mushroom mixture to the bowl with the chicken.
- Melt the remaining 3 tablespoons butter in the same pan. Whisk in the milk, broth, cream, nutmeg, 1 3/4 teaspoon salt, and 3/4 teaspoon pepper. Increase the heat to high. Cover the sauce and bring to a boil. Then simmer, uncovered, whisking often, until the sauce thickens slightly, about 1 minute.
- Bring a large pot of salted water to a boil. Add the linguine and cook. 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 to the prepared baking dish. In a small bowl, stir the cheese and bread crumbs to blend. Sprinkle over the casserole. Bake uncovered until golden brown on top - 25 minutes.
CHICKEN TETRAZZINI
This yummy dish can also be made with chopped ham or turkey (a great use for Thanksgiving leftovers)!
Provided by Nicole Leonard
Categories Main Dish Recipes Pasta Chicken
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain. Transfer to a large bowl.
- Melt margarine in a skillet over medium heat. Cook and stir onion in melted margarine until soft and translucent, 5 to 7 minutes; add to the spaghetti along with chicken, evaporated milk, cream of chicken soup, 4 ounces shredded Cheddar cheese, celery salt, salt, and black pepper. Toss mixture to evenly mix; transfer to prepared dish. Sprinkle 4 ounces shredded Cheddar cheese over spaghetti mixture.
- Bake in preheated oven until cheese is melted and mixture is bubbling, about 45 minutes.
Nutrition Facts : Calories 561.4 calories, Carbohydrate 39 g, Cholesterol 114.5 mg, Fat 27 g, Fiber 1.3 g, Protein 39.1 g, SaturatedFat 13.4 g, Sodium 912 mg, Sugar 8.1 g
FAST AND EASY CHICKEN TETRAZZINI
Super-easy chicken tetrazzini. Uses rotisserie chicken to save time.
Provided by busymom
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h5m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 515.7 calories, Carbohydrate 43.6 g, Cholesterol 93.1 mg, Fat 22.4 g, Fiber 2.7 g, Protein 33.3 g, SaturatedFat 9.3 g, Sodium 524 mg, Sugar 7.9 g
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