Chicken Tetrazzini
Tetrazzini is an American-Italian hybrid, apparently created by first generation Italian Americans to satisfy the taste of people unused to rustic and bold Italian cooking. The result is creamy pasta with a satisfyingly crunchy topping.
Ingredients
- 200 g dried linguine or spaghetti
- oil, for spraying or brushing
- 25 g butter
- 1 small onion, finely chopped
- 1 celery stick, thinly sliced
- 2 garlic cloves, crushed
- 1 tbsp finely chopped fresh thyme leaves
- 40 g plain flour
- 100 ml white wine
- 500 ml chicken stock, made with 1 chicken stock cube
- 200 g button mushrooms, sliced
- 3 tbsp single cream
- 150 g frozen peas
- 75 ml semi skimmed milk
- 300 g skinless, cooked chicken breasts, cut into 2.5cm chunks
- 20 g dried coarse breadcrumbs or panko breadcrumbs
- 25 g parmesan cheese, finely grated
Instructions
- Half fill a large saucepan with water and bring to the boil over a high heat. Cook the pasta in the boiling water for 10-15 minutes or until only just tender. Drain in a colander and spray with a little of the oil to stop it sticking, then return to the pan.
- While the pasta is boiling, melt the butter in a large non-stick saucepan and gently cook the onion, celery, garlic and thyme for 5 minutes, or until the onion is well softened but not coloured, stirring regularly.
- Sprinkle the flour over the sauteed onion and garlic and stir well. Slowly add the wine, then the stock, stirring continuously to avoid any lumps. Bring to a gentle simmer and cook for 5 minutes, stirring frequently.
- Meanwhile, spray or brush a large non-stick frying pan or wok with oil and stir-fry the mushrooms for 3-4 minutes over a high heat until lightly browned.
- Stir the mushrooms, cream, peas and milk and chicken into the sauce and cook for a further 2-3 minutes more, stirring until hot. Tip onto the drained pasta and toss well together. Transfer to a warmed, shallow flameproof lasagne dish.
- Mix the breadcrumbs and Parmesan together and sprinkle over the top of the pasta. Cook under a preheated hot grill for 5-10 minutes or until golden brown.
