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Creamy chicken tetrazzini

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Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Tetrazzini is a creamy, baked pasta dish with American origins. Our version uses spaghetti, roast chicken and mushrooms so it’s perfect for when you want to use up leftover ingredients or throw something together for a quick dinner.

12 Ingredients


  • 300g dried spaghetti pasta

  • 60g butter

  • 3 garlic cloves, finely chopped

  • 250g button mushrooms, sliced

  • 80ml (1/3 cup) white wine

  • 50g (1/3 cup) plain flour

  • 500ml (2 cups) Massel Chicken Style Liquid Stock

  • 250ml (1 cup) milk

  • 300ml ctn cream for cooking

  • 120g (1 1/2 cups) 3-cheese mix

  • 1 barbecue chicken, skin and bones discarded, meat cut into large pieces

  • 1/3 cup chopped fresh continental parsley, plus extra to sprinkle

5 Method Steps


  • Step 1

    Bring a large flameproof pan filled with water to the boil. Cook pasta

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    (300g dried spaghetti pasta) following packet directions or until cooked to al dente. Drain and rinse under cold water. Set aside.


  • Step 2

    Preheat oven to 180/160 fan forced. Add the butter (60g butter) to the pan over medium heat and heat until foamy. Add garlic (3 garlic cloves, finely chopped) and cook, stirring, for 1 minute or until aromatic. Add mushroom (250g button mushrooms, sliced) and cook, stirring often, for 3 minutes or until golden. Add the wine (80ml (1/3 cup) white wine) and simmer for 5 minutes or until reduced.

  • Step 3

    Add the flour (50g (1/3 cup) plain flour) to the pan and cook, stirring, for 2 minutes. Remove from heat and slowly add the stock (500ml (2 cups) Massel Chicken Style Liquid Stock), stirring constantly, until a smooth sauce forms. Add the milk (250ml (1 cup) milk) and cream (300ml ctn cream for cooking). Return to heat and cook, stirring, for 5 minutes or until the sauce has thickened. Stir in half of the (60g) cheese.

  • Step 4

    Add the chicken (1 barbecue chicken, skin and bones discarded, meat cut into large pieces), pasta and parsley (1/3 cup chopped fresh continental parsley, plus extra to sprinkle) to the pan and use tongs to toss to combine. Sprinkle with the remaining 60g cheese. Bake for 15 minutes or until golden.

  • Step 5

    Set aside for 5 minutes. Sprinkle with parsley to serve.
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Image by Vanessa Levis

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