Chicken Tetrazzini
We’ve come to the end of the month and I’m sharing my last chicken dinner to make with this month’s 6 Ingredient Staple: this Perfect Roast Chicken!
With our chicken carcass (it’s gold — don’t throw it out!) we made this Homemade Chicken Stock, and with our stock we made this classic Chicken Noodle Soup.
Now we’re taking our chicken and chicken stock to the next level with this easy Chicken Tetrazzini.
Ingredients
Sauce
¼ cup unsalted butter
1 cup chopped mushrooms
½ medium onion finely diced
1 teaspoon minced garlic
1 teaspoon Italian seasoning
¾ teaspoon salt
¼ teaspoon black pepper
¼ cup all purpose flour
2 cups chicken stock
2 cups cream – 10%-18%
2 cups cooked, chopped chicken
1 cup frozen peas
To Assemble Tetrazzini:
375 grams dry spaghetti about 13oz
1 cup shredded mozzarella cheese
Instructions
Sauce
In a large skillet, melt butter.
Add mushrooms and onion and saute over medium heat until onion is softened and mushrooms are browned, about 5 minutes.
Add garlic, Italian seasoning, salt, and pepper and cook 1 minute.
Stir in flour until completely absorbed by the butter.
Add chicken stock and cream and whisk until smooth. Continue cooking over medium heat, whisking often, until slightly thickened (it won't be super thick in the end).
Stir in cooked chicken and peas.
Chicken Tetrazzini
Preheat the oven to 400 degrees if baking immediately.
Place spaghetti in a large pot of boiling, salted water and cook just until al dente. Drain.
Place cooked pasta in a 9×13" greased baking dish. Pour sauce over top and spread with a spatula over pasta so that it soaks down into the spaghetti.
Sprinkle with cheese and bake for 20 minutes or until golden and bubbly (see post above for make ahead instructions).
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