Chicken Tetrazzini
6 oz dry spaghetti noodles.
2 cups cooked chicken, diced- great way to use up leftover rotisserie or roasted chicken
1 cup broccoli or vegetable of your choice, diced (or frozen or par cooked fresh veg of choice)
1 cup mushrooms, sliced
½ cup onion, diced
1 Tbsp garlic, minced
2 cups mozzarella cheese, diced or grated
½ cup parmesan cheese, grated.
¼ cup butter
1 ¾ cup chicken stock or broth
1 cup whole milk or ½ & ½
¼ cup white wine (or use more broth)
¼ cup flour
2 tsp salt (plus 1 tsp in pasta water)
1 tsp black pepper
1 tsp Italian seasoning
Paprika and parsley to garnish
1. Place dry pasta into boiling/salted water and cook until just al dente.
2. Drain pasta but do not rinse. Set aside
3. In pan used for cooking pasta, melt butter
4. Add garlic and onion and sauté until softened, 3-4 minutes. Stir often.
5. Whisk in flour, salt and pepper and cook for an additional minute while whisking.
6. Add broth, milk and wine, whisk well until smooth.
7. Cook until thickens, 3-4 minutes.
8. Stir in Italian seasoning and cheeses, stirring until melted.
9. Add broccoli, mushrooms, chicken and pasta, mix in well.
10. Place in greased 9X13 pan or 2 smaller pans as in video.
11. Garnish with paprika and parsley; can add more cheese to top as well.
12. Bake 375 degrees 20-30 minutes or until bubbly and heated through.