Chicken Tetrazzini

• Ready in 45m

• Serves 6

• 886 calories

• 38.62g carbs

Chicken Tetrazzini might be just the main course you are searching for. For $2.74 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains approximately 71g of protein, 48g of fat, and a total of 887 calories. 1 person were impressed by this recipe. This recipe from Epicurious requires garlic cloves, chicken meat, truffle butter, and parmigiano-reggiano. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 45 minutes.

19 ingredients

1. 1/4 tsps pepper
2. 5 peppercorns
3. 2 tbsps truffle butter
4. 1 carrot
5. 2 rib celery
6. 1 lb chicken bones
7. 2 lb chicken meat
8. 3 tbsps medium-dry sherry
9. 2 tbsps flour
10. 2 garlic cloves
11. 1 cup heavy cream
12. 4 cups 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 or
19. 6 tbsps 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.