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Pasta Recipes
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Chicken Tetrazzini
1 1/2 tablespoons of salt
5 quarts of boiling water
12 ounces of spaghetti (3/4 of 1 pound package) any variety
1/4 cup of margarine or butter
2 cups of chopped onion
1/4 cup of all purpose flour
1 1/2 cups of chicken broth
1/2 cup of milk
1/2 cup of evaporated milk, undiluted
1/2 teaspoon of salt
1/8 teaspoon of freshly ground black pepper
1/2 cup of dry vermouth or chicken broth
one 6 ounce can of sliced mushrooms, undrained
1/2 cup of grated Parmesan or Romano cheese
3 cups of cooked, boned chicken or turkey
In a 8 - 12 quart kettle add 1/1 2 tablespoons of salt to rapidly
boiling water. Gradually add spaghetti so that water continues to boil.
Cook, uncovered, stirring occasionally, until just tender, 12 to 15
minutes. Drain in colander. Set aside.
Meanwhile, make Tetrazzini sauce: slowly heat margarine in 2 quart
saucepan. Add onion and sauté over medium heat for 10 minutes, stirring
occasionally.
Remove from heat, stir in flour smoothly. Gradually add chicken broth,
milk and evaporated milk, over medium heat, bring to boiling, stirring. Reduce heat, simmer uncovered, 1 minute. Stir in 1/2 teaspoon of salt,
pepper, vermouth, mushroom liquid and 1/4 cup of Parmesan cheese, seta
side. Preheat oven to 375ºF. Lightly greased a 2 1/2 quart shallow
casserole.
Arrange spaghetti, mushrooms and chicken in casserole. Pour sauce on
top, poke gently with spoon here and there to allow sauce to spread.
Sprinkle with remaining Parmesan cheese, bake 40 to 45 minutes until
bubbly and cheese is golden brown. Makes 6 servings |
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