Tetrazzini 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. 
I make my tetrazzini with lniguini, but it’s usually made with spaghetti. You can use whichever long noodles you prefer.
Easy Step-By-Step Instructions for Tetrazzini
Lightly coat 13 x 9 inch bkaing dish with non-stick spray, and preheat oven to 350 degrees F. Heat 3 cups chicken broth in the microwave until almost boiling.
In a large saucepan, melt
½ cup butter
Whisk in
6 tablespoons flour
1 teaspoon salt
½ teaspoon pepper
½ teaspoon chicken bouillon
Add
3 cups chicken broth, heated
1 cup cream
Whisk over medium-high heat, stirring constantly until mixture boils. Remove from heat.
Stir in
1 cup grated Parmesan cheese
Cover, and set aside.
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 following vegetables.
½ cup green pepper, finely chopped
½ cup red pepper, finely chopped
½ cup onion, finely chopped
2 cloves garlic, minced
8 ounces mushrooms,
sliced
When the water comes to a boil, add
8 ounces linguine, broken in half
Boil for 9 minutes, or just until it begins to be tender. Don’t over-cook.
In a large skillet, over medium heat melt
1 tablespoon butter
Then sauté
8 ounces mushrooms, cleaned and sliced
Sauté until liquid has boiled off and mushrooms are brown.
Add them to the sauce.
Add another tablespoon of butter to the skillet, and sauté
½ cup green pepper, finely chopped
½ cup red pepper, finely chopped
½ cup onion, finely chopped
cook until wilted (about 5 minutes)
Add
2 cloves garlic, minced
Stirring constantly, saute for one minute more.
Add to sauce.
Drain the pasta, …
…. stir it into the sauce, and …
… mix in
3 cups cooked chicken or turkey, cubed (I prefer the white meat)
Pour into prepared pan, and …
… sprinkle with
1 cup grated cheddar cheese
Bake, uncovered, at 350 degrees for 30 minutes
Remove from oven, and serve hot.
Delicious!
Free Printable Recipe for Tetrazzini
- 8 ounces linguine, broken in half
- ½ cup plus 2 tablespoons butter
- 6 tablespoons flour
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon chicken bouillon
- 3 cups chicken broth
- 1 cup cream
- 3 cups cooked chicken or turkey, cubed (I prefer the white meat)
- 1 cup grated Parmesan cheese
- 1 cup grated cheddar cheese
- ½ cup green pepper, finely chopped
- ½ cup red pepper, finely chopped
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, cleaned and sliced
- Preheat the oven to 350 degrees F.
- To speed up the process, heat the chicken broth in the microwave until it’s almost boiling.
- Melt 6 tablespoons of the butter in a 5 quart soup pot.
- Stir in the flour, then add the salt, pepper, and chicken bouillon. Mix thoroughly.
- Stir in the heated broth and the cream, and cook until it’s bubbly and thick.
- Add ½ cup of the Parmesan, incorporate completely, and set aside.
- Bring 2-3 quarts of water to a boil, cook linguine 9 minutes, or until “al dente,” then drain.
- Add the drained pasta to the sauce.
- While the pasta is cooking, prepare the mushrooms, peppers, onion and garlic.
- 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.
- Melt the last tablespoon of butter in the skillet, and sauté the peppers and onions until tender. (about 5 minutes)
- Add the garlic, and sauté for one minute more. Add to the sauce.
- Add the meat to the sauce.
- Pour into a greased 3-quart casserole.
- Sprinkle with cheddar and remaining Parmesan.
- Bake at 350 degrees for 30 minutes.