Chicken Tetrazzini / Pollo Tetrazzini
SERVES 6 TO 8
Do you remember classic chicken Tetrazzini? This casserole, combines cooked chicken with mushrooms, spaghetti and a velvet cream sauce, and was popular in the 1950’s but seems to have disappeared. It was created by a chef in honor of Luisa Tetrazzini, the Italian opera star whose role as Violetta in La Traviata, made her a star; she could hit high notes like no one else in her day (1871-1940).
- 5 tablespoons butter
- 2 tablespoons Filippo Berio olive oil
- 1 pound sliced button or oyster mushrooms
- 2 tablespoons flour
- 2 cups hot chicken broth
- 3 tablespoons fresh lemon juice
- 1 cup non fat half/half or heavy cream
- Salt to taste
- Grinding black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 pound cooked spaghetti
- 3 cups diced cooked chicken
- 2/3 cup grated Parmigiano Reggiano cheese
- Preheat the oven to 325F.
- Melt 2 tablespoons of the butter and the olive oil in a large stove top casserole dish or saute pan. Cook the mushrooms over medium heat until they soften. Transfer them to a bowl. Season with salt and pepper to taste.
- Melt the remaining butter in the same pan and whisk in the flour to make a smooth paste. Slowly pour in the chicken broth and cook whisking constantly until the mixture just begins to thicken. Whisk in the half/half or cream and continue whisking until the sauce thickens; stir in the lemon juice. Season with salt, pepper and nutmeg.
- Mix the spaghetti, chicken, and mushrooms into the sauce.
- Sprinkle the cheese over the top and bake uncovered for 30-35 minutes or until heated through and the cheese is nicely browned.
This recipe was featured on Season 17 - Episode 1709.