Chicken tetrazzini
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIngredients :
150 g. of dried spaghetti (fetuccine will likewise be good)
2 onions, diced
1-1/2 to 2 cups of cooked and flaked chicken breast
1/8 c. + 1-1/2 tbsp. of butter, softened
2 tbsp. of all-purpose flour
1-1/2 c. of chicken stock
1/2 tsp. finely minced fresh parsley
grated cheese
Cooking procedure :
Cook spaghetti according to package directions. Drain. Transfer to a bowl, stir in 1 tbsp. softened butter.
In a saucepan, melt 1/2 tbsp. of butter. Saute onions until transparent. Add chicken. Season with salt and pepper. Stir until chicken is heated through. Transfer to a plate and keep warm.
Over medium heat, melt 1/8 c. of butter in the saucepan. Add flour all at once, stirring briskly to avoid lumps from forming. Stir until the flour is cooked (the mixture will be thick and golden in color). Pour in the stock little by little, stirring the sauce constantly. Heat the butter-flour-stock mixture until it starts to boil then return the chicken and onions to the saucepan. When the sauce starts to simmer, turn off the heat and add the chopped parsley. Adjust the seasonings. Add the buttered spaghetti to the sauce. Toss lightly. Transfer to a serving plate and top with grated cheese. Serve at once with garlic bread.
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This is Gina’s husband writing to say thanks for the great recipe. We just ate it for lunch here in Australia on our Mother’s Day, (Sunday, May 14), and it was absolutley delicious.
The stock made the flavour very strong but the combination of ingredients was beautiful.
I know I should have cooked for Gina on Mother’s Day but she really wanted to try the recipe!
Thanks again.
Mike
I love pasta! It was one of those days when I wanted a quick, light pasta dish and this recipe seemed perfect since we still had some left over rotisserie chicken. I started boiling the pasta and sauteed the onions when I realized my sister had thrown away the left over chicken. I serached the pantry and came upon a can of spicy tuna. I substituted the chicken with canned tuna and for a little bit of color, I added some frozen peas. It came out great. You are a great inspiration for aspiring chefs like me.
ima fan of yours!
thanks for this recipe will make this one tomorrow will see
i love cooking also