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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Tetrazini Recipe

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This recipe for Chicken Tetrazini is from The Spilfogel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs cut-up chicken pieces
1/4 c margarine
1/3 c finely chopped onion
4 oz can mushrooms
3 tbsp flour
1 1/2 c chicken broth
1/2 c light cream
1/2 tsp salt
1/8 tsp pepper
1/2 c dry white wine
1/4 c grated Parmesan cheese
1/2 lb thin spaghetti
1/2 c grated Parmesan cheese
Directions:
Directions:
Place chicken pieces on a rack over boiling water. Cover and steam for 20 minutes. Remove skin and bones from chicken and dice.
Preheat oven to 375 degrees.
In large saucepan melt butter. Saute onions until golden. Add mushrooms (reserve liquid) and cook briefly. Stir in flour and gradually add chicken broth, light cream, and the reserved mushroom liquid. Continue to cook, stirring, until sauce has thickened. Add salt, pepper, wine, and 1/4 cup Parmesan cheese.
Cook spaghetti until almost tender. Combine with sauce and transfer to a 2 quart casserole. Sprinkle with 1/2 cup grated Parmesan cheese. Bake for 30 minutes, until bubbling and lightly browned.

 

 

 

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