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Gourmet's Chicken Tetrazzini

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Submitted by capricorn

YIELD

4 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

4 1.8
POUNDS KG CHICKEN
cut in pieces
½ 226.8
POUND G MUSHROOMS
thinly
5 75
TABLESPOONS ML BUTTER, UNSALTED
½ 226.8
POUND G SPAGHETTI
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 237
3 45
TABLESPOONS ML SHERRY
medium sherry, dry
0
NUTMEG
to taste *
½ 118
CUP ML PARMESAN CHEESE
grated

Directions

In a kettle, combine the chicken with enough salted water to cover it by 2 inches.

Bring water to a boil, and simmer the chicken for 20 minutes or until it is tender.

Let chicken cool in the broth, separate the meat from the skin and bones, returning the skin and bones to the broth.

Cut the meat into strips and reserve.

Simmer the broth until it is reduced by half, strain through a fine sieve, discarding the solids.

Skim off fat.

Boil the stock until it is reduced to about 2 cups.

Meanwhile, in a large saucepan, cook the mushrooms in 2 tablespoon butter over mod-low heat, stirring, until they are softened.

In a kettle of boiling salted water, cook spaghetti until it is al dente.

Drain it well.

In a saucepan melt remaining butter over med-low heat.

Add flour and cook the roux, stirring, for 3 minutes.

Whisk in the reserved broth, cream and Sherry.

Bring the sauce to a boil, whisking, and simmer it for 5 minutes.

Season with nutmeg and salt and pepper to taste.

Stir half into the mushrooms with the spaghetti and transfer it to a well-buttered 2½ qt. baking dish , making a well in the center.

Add the chicken meat to the remaining sauce, combine well.

Spoon this into the center of the spaghetti and sprinkle with Parmesan cheese.

Bake in the middle of a preheated 350f oven for 25 to 30 minutes or until pale golden in color.

Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 671g (23.7 oz)
Amount per Serving
Calories 1488 45% from fat
 % Daily Value *
Total Fat 75g 115%
Saturated Fat 34g 172%
Trans Fat 0g
Cholesterol 534mg 178%
Sodium 678mg 28%
Total Carbohydrate 17g 17%
Dietary Fiber 2g 10%
Sugars g
Protein 294g
Vitamin A 32% Vitamin C 3%
Calcium 26% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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