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.
Servings: 4 People
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.