Chicken Tetrazzini Recipe

Chicken Tetrazzini Recipe

A delicious if unauthentic American-Italian dish. The highlight of this dish is the excessive use of parmesan and the unashamed use of a generous cream sauce. This dish is another one of my family’s favorite recipes. It was first brought into our family by my grandparents neighborhood gourmet club. Tasting Guidelines: Taste is savory. Weight is heavy but can be balanced with lemon juice or vinegar. Texture is soft. Good for people with low treatment side effects. Emotional response of being warm and loved. Best categorized as American-Italian.
Prep Time15 mins
Cook Time45 mins
Course: Main Course, Pasta
Cuisine: American, Italian
Keyword: chicken, chicken tetrazzini, pasta, recipes, tetrazzini
Servings: 4 People
Author: Chef Ryan Callahan
Cost: $5

Equipment

  • Cutting board
  • Chef's knife
  • Spaghetti pot
  • Large mixing bowl
  • Large casserole dish
  • Large saute pan
  • Colander

Ingredients

Food Ingredients:

  • 4 chicken breast seasoned with salt and pepper, grilled, and cut into cubes
  • 2 c. parmesan cheese grated
  • 1 lb. linguine noodles
  • 1 medium yellow onion diced
  • 8 oz. Portabella mushrooms sliced
  • 1 small jar pimentos
  • 1 c. heavy whipping cream
  • 1/2 stick butter
  • 4 tbsp. flour

Flavor Balancers:

  • 1 tbsp. soy sauce
  • 1 tbsp. black pepper
  • 1 tbsp. red wine vinegar
  • 2 tbsp. sugar

Aromatics:

  • 2 tbsp. garlic minced
  • 1 tbsp. dried oregano

Instructions

  • Prepare sauce. Melt butter over medium heat in large sauté pan. Add mushrooms, onions, and garlic. Sauté until onions and mushrooms sweat and onions are translucent. Add soy sauce, pepper, red wine vinegar, and sugar. Stir in flour to soak up the excess butter. Whisk in cream. Allow to thicken. Remove from heat. Stir in pimentos and half of the parmesan.
  • In a large mixing bowl, combine cooked noodles, sauce, and chicken, stirring thoroughly. Transfer to a large casserole dish. Cover top with parmesan. Bake together in a 350°F oven until parmesan is golden brown across the top.

Notes

If it doesn’t look like there is going to be enough sauce, add milk to stretch sauce out. This is a family recipe so my mom was extremely partial to this recipe.

Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. Talk with your dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.

This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon. Have specific questions? Email us at cookingforchemo@gmail.com

About the Author:

Chef Ryan Callahan is a 2x Gourmand World Cookbook Award Winning Chef. He is also the author of "Cooking for Chemo ...and After!" Chef Ryan acted as his mother's primary caregiver while she herself went through chemotherapy treatments. He has dedicated his life to helping cancer fighters navigate the difficulty that eating related side-effect present to the cancer fighter.