Try this Chicken Tetrazzini recipe, or contribute your own.

Still searching for what to cook ?

Name: Chicken Tetrazzini
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: nutmeg Freshly grated; 1 4-pound chicken cut into; 3 tb Medium-dry Sherry; 5 tb Unsalted butter; 1/2 c Grated Parmesan fresh; 1/2 lb Mushrooms sliced thin; 1 c Heavy cream; 1/2 lb Spaghetti; 2 tb All-purpose flour

Find the most delicious recipes here

INGREDIENTS

nutmeg ; Freshly grated
1 4-pound chicken ; cut into
3 tb Medium-dry Sherry
5 tb Unsalted butter
1/2 c Grated Parmesan ; fresh
1/2 lb Mushrooms ; sliced thin
1 c Heavy cream
1/2 lb Spaghetti
2 tb All-purpose flour

Servings

INSTRUCTIONS

In a kettle combine the chicken with enough salted water to cover it by 2 inches, bring the water to a boil, and simmer the chicken for 20 minutes, or until it is tender. Let the chicken cool in the broth, separate the meat from the skin and bones, returning the skin and bones to the broth, and cut the meat into strips, reserving it. Simmer the broth until it is reduced by half, strain it through a fine sieve, discarding the solids and skimming the fat, and boil it until it is reduced to about 2 cups. While the broth is reducing, in a large saucepan cook the mushrooms in 2 tablespoons of the butter over moderately low heat, stirring, until they are softened. In a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. In a saucepan melt the remaining 3 tablespoons butter over moderately low heat, add the flour, and cook the roux, stirring, 3 minutes. Whisk in the reduced broth, the cream, and the Sherry, bring the sauce to a boil, whisking, and simmer it for 5 minutes. Season the sauce with the nutmeg and salt and pepper. Stir half the sauce into the mushrooms with the spaghetti and transfer the mixture to a well-buttered 2 1/2-quart baking dish, making a well in the center. Add the reserved chicken to the remaining sauce, combine the mixture well, and transfer it to the center of the spaghetti mixture. Sprinkle the mixture with the Parmesan and bake it in the middle of a preheated 350F. oven for 25 to 30 minutes, or until it is pale golden. Serves 4. Gourmet January 1991

NOTES

Alert editor

Chicken Tetrazzini

nutmeg Freshly grated
1 4-pound chicken cut into
3 tb Medium-dry Sherry
5 tb Unsalted butter
1/2 c Grated Parmesan fresh
1/2 lb Mushrooms sliced thin
1 c Heavy cream
1/2 lb Spaghetti
2 tb All-purpose flour

In a kettle combine the chicken with enough salted water to cover it  by 2 inches, bring the water to a boil, and simmer the chicken for 20  minutes, or until it is tender. Let the chicken cool in the broth,  separate the meat from the skin and bones, returning the skin and  bones to the broth, and cut the meat into strips, reserving it.  Simmer the broth until it is reduced by half, strain it through a  fine sieve, discarding the solids and skimming the fat, and boil it  until it is reduced to about 2 cups.    While the broth is reducing, in a large saucepan cook the mushrooms  in 2 tablespoons of the butter over moderately low heat, stirring,  until they are softened. In a kettle of boiling salted water boil the  spaghetti until it is al dente and drain it well. In a saucepan melt  the remaining 3 tablespoons butter over moderately low heat, add the  flour, and cook the roux, stirring, 3 minutes. Whisk in the reduced  broth, the cream, and the Sherry, bring the sauce to a boil,  whisking, and simmer it for 5 minutes. Season the sauce with the  nutmeg and salt and pepper. Stir half the sauce into the mushrooms  with the spaghetti and transfer the mixture to a well-buttered 2  1/2-quart baking dish, making a well in the center. Add the reserved  chicken to the remaining sauce, combine the mixture well, and  transfer it to the center of the spaghetti mixture. Sprinkle the  mixture with the Parmesan and bake it in the middle of a preheated  350F. oven for 25 to 30 minutes, or until it is pale golden.    Serves 4.    Gourmet January 1991

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (2851g)
Recipe Makes: 1

Calories: 8480
Calories from Fat: 6097 (72%)

Amt Per Serving		% DV

	Total Fat 677.5g	903 %
	Saturated Fat 332.8g	1664 %
	Monounsaturated Fat 218.7g
	Polyunsanturated Fat 74.5g
Cholesterol 2466.9mg		759 %
Sodium 2336.3mg		81 %
Potassium 5163.3mg		136 %
Total Carbohydrate 193.7g		57 %
	Dietary Fiber 8.9g	36 %
	Sugars, other 184.8g
Protein 395g		564 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 8480

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe