Tetrazzini

This is a creamy, rich, hearty pasta dish, full of wonderful flavor.  It can easily be prepared ahead, so it’s a good meal for special occasions.  It works great with turkey, so it makes a nice change of pace a few days after Thanksgiving or Christmas.  

It’s usually made with spaghetti, but I use linguine.  You can use whichever long noodles you prefer.Tetrazzini

 

Preheat oven to 350 degrees F.  Heat the chicken broth in the microwave until almost boiling.

Melt butter in a large sauce pan. Stir in flour, salt, pepper, and bouillon. Whisk thoroughly.

Melt butter in a large sauce pan. Stir in flour, salt, pepper, and bouillon. Whisk thoroughly.

Add the hot broth and the cream, and stirring constantly, cook until bubbly and thick.

Add the hot broth and the cream, and stirring constantly, cook until bubbly and thick.  Remove from heat.

Stir in 1/2 cup of Parmesan. Set aside.

Stir in 1/2 cup of Parmesan. Set aside.

Bring 3 quarts of water to a boil. You may add a teaspoon of salt, if desired.

Bring 3 quarts of water to a boil. You may add a teaspoon of salt, if desired.

While you wait for the water to boil, work on the vegetables.

Wash and prepare the mushrooms, peppers, onion, and garlic.

Wash and prepare the mushrooms, peppers, onion, and garlic.

Once the water boils, add the linguine. Boil for 9 minutes, or just until it begins to be tender. Don't over-cook.

Once the water boils, add the linguine. Boil for 9 minutes, or just until it begins to be tender. Don’t over-cook.

In a large skillet, saute the mushrooms in 1 tablespoon of butter, over medium heat, until brown.

In a large skillet, saute the mushrooms in 1 tablespoon of butter, over medium heat, until brown.

Add them to the sauce.

Add them to the sauce.

In another tablespoon of butter, saute the peppers and onion until tender. (about 5 minutes)

Add another tablespoon of butter to the skillet, and saute the peppers and onion until tender. (about 5 minutes)

Add the garlic, and stirring constantly, saute for one minute more.

Add the garlic, and stirring constantly, saute for one minute more.

Stir the peppers, onion, and garlic into the sauce.

Stir the peppers, onion, and garlic into the sauce.

Drain the pasta.

Drain the pasta.

Stir the drained pasta into the sauce.

Stir the drained pasta into the sauce.

Stir the chicken or turkey into the sauce.

Stir the chicken or turkey into the sauce.

Pour into a greased 3 quart casserole dish. It will be a little soupy, but the pasta absorbs the sauce as it bakes.

Pour into a greased 3 quart casserole dish. It will be a little soupy, but the pasta absorbs the sauce as it bakes.

Sprinkle with the cheddar and remaining Parmesan cheeses.

Sprinkle with the cheddar and remaining Parmesan cheeses.

Bake at 350 degrees for 30 minutes.

Bake at 350 degrees for 30 minutes.

Tetrazzini

Tetrazzini
Serves 8
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
Ingredients
  1. 8 ounces linguine, broken in half
  2. ½ cup butter
  3. 6 tablespoons flour
  4. 3 cups chicken broth
  5. 1 cup cream
  6. 1 teaspoon salt
  7. ½ teaspoon pepper
  8. ½ teaspoon chicken bouillon
  9. 3 cups cooked chicken or turkey, cubed (I prefer the white meat)
  10. 1 cup grated Parmesan cheese
  11. ½ cup grated cheddar cheese
  12. ½ cup green pepper, finely chopped
  13. ½ cup red pepper, finely chopped
  14. ½ cup onion, finely chopped
  15. 2 cloves garlic, minced
  16. 8 ounces mushrooms, cleaned and sliced
Instructions
  1. Preheat the oven to 350 degrees F.
  2. To speed up the process, heat the chicken broth in the microwave until it’s almost boiling.
  3. Melt 6 tablespoons of the butter in a 5 quart soup pot.
  4. Stir in the flour, then add the salt, pepper, and chicken bouillon. Mix thoroughly.
  5. Stir in the heated broth and the cream, and cook until it’s bubbly and thick.
  6. Add ½ cup of the Parmesan, incorporate completely, and set aside.
  7. Bring 2-3 quarts of water to a boil, cook linguine 9 minutes, or until “al dente,” then drain.
  8. Add the drained pasta to the sauce.
  9. While the pasta is cooking, prepare the mushrooms, peppers, onion and garlic.
  10. In a large skillet, melt one of the remaining tablespoons of butter, and sauté the mushrooms, over medium heat. Cook until browned, then add to the sauce.
  11. Melt the last tablespoon of butter in the skillet, and sauté the peppers and onions until tender. (about 5 minutes)
  12. Add the garlic, and sauté for one minute more. Add to the sauce.
  13. Add the meat to the sauce.
  14. Pour into a greased 3-quart casserole.
  15. Sprinkle with cheddar and remaining Parmesan.
  16. Bake at 350 degrees for 30 minutes.
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Tetrazzini