Chicken Tetrazzini
(Serves 4)INGREDIENTS
- 1 whole 3-pound chicken
- 1 stalk celery
- 1 carrot
- 1 small onion
- 1/2 pound mushrooms, sliced
- 1/4 cup butter
- 1/2 pound spaghetti, cooked
- 2 tablespoons flour
- 1 cup heavy cream
- 1/4 cup sherry wine
- dash nutmeg
- 1 cup Parmesan cheese, grated
- In a large pot, combine the chicken, celery, carrot and onion; cover with water and bring to a boil, then reduce heat to a simmer until chicken is fully cooked.
- Allow chicken to cool in its broth.
- Remove the chicken and remove the skin; gently remove the meat and strain the broth off.
- Remove the fat and allow the broth to reduce to 2 cups.
- In a saucepan, heat the butter and add the mushrooms; sauté.
- Add the flour to the mushrooms and mix well.
- Using a whisk, add the sherry, the broth and the cream; bring to a simmer for 5 minutes.
- Add the nutmeg and the cooked spaghetti; toss well.
- Dice the chicken and mix through spaghetti mixture.
- Pour in a deep casserole, sprinkle with cheese and bake at 350 degrees for 20-30 minutes.
- Allow to sit for 10 minutes and serve.
"Pasta Recipes," aired during the week of. March 24, 2008.
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