Chicken Tetrazzini

  • Ready in 45m

  • Serves 6

  • 834 calories

  • 39g carbs

You can never have too many main course recipes, so give Chicken Tetrazzini a try. This recipe serves 6 and costs $2.78 per serving. One portion of this dish contains roughly 43g of protein, 57g of fat, and a total of 837 calories. Head to the store and pick up turkish or, garlic cloves, peppercorns, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes.

19 ingredients

  1. 1/4 tsps black pepper
  2. 5 black peppercorns
  3. 2 tbsps butter
  4. 1 carrot
  5. 2 rib celery
  6. 1 lb chicken bones
  7. 2 lb chicken meat
  8. 3 tbsps dry sherry
  9. 2 tbsps flour
  10. 2 garlic cloves
  11. 1 cup heavy cream
  12. 4 cups low sodium chicken broth
  13. 3/4 lb mushrooms
  14. 1 medium onion
  15. 1/2 cups parmigiano reggiano
  16. 1/2 tsps salt
  17. 1/2 lb spaghetti
  18. 1 turkish bay leaf
  19. 6 tbsps unsalted butter

Instructions

  1. Bring chicken bones, broth, carrot, onion, celery, garlic, peppercorns, bay leaf, and cloves to a boil in a 3- to 4-quart heavy saucepan, then simmer, partially covered, skimming froth, 30 minutes.
  2. Pour stock through a large sieve into a bowl, discarding solids, and return to saucepan. Measure stock: If more than 2 cups, boil until reduced. Keep warm, covered.
  3. Put oven rack in middle position and preheat oven to 350F. Butter a shallow 3-quart glass or ceramic baking dish.
  4. Heat 3 tablespoons butter in a large heavy skillet over moderately high heat until foam subsides, then saut mushrooms with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to turn golden, about 8 minutes.
  5. Melt remaining 3 tablespoons butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes.
  6. Add warm stock in a fast stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 5 minutes.
  7. Add cream, Sherry, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper and simmer over low heat, whisking occasionally, 10 minutes. Stir in truffle butter (if using).
  8. Cook spaghetti in a large pot of >boiling salted water until al dente, then drain well.
  9. Toss together spaghetti, mushrooms, and half of sauce in a large bowl, then transfer to baking dish. Stir together chicken meat and remaining sauce in same large bowl. Make a depression in spaghetti, then spoon chicken into it and sprinkle dish with cheese.
  10. Bake until sauce is bubbling and top is lightly browned, about 30 minutes.
  11. Serve immediately.
  12. *Available at some specialty foods shops and D'Artagnan (800-327-8246).
  13. Cooks' notes:Mushrooms can be sauted 1 day ahead and chilled, covered. Bring to room temperature before using. Sauce can be made 1 day ahead and cooled completely, uncovered, then chilled, its surface covered with wax paper.
Chicken Tetrazzini

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