TURKEY TETRAZZINI RECIPE | I DON'T KNOW, BUT PAUL LOVE IT!
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Cajun Fried Turkey Recipe:
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Chicken Tetrazzini Casserole
Chicken Tetrazzini - Hey folks! Looking for an easy dinner idea? This Chicken Tetrazzini is the perfect weeknight dinner! Very easy and delicious!
Level of Difficulty: 2.5/5
Ingredients:
5 tbsp Branch and Vine Garlic Olive Oil
1 1/2 lbs. Boneless, Skinless Chicken thighs, cut into 1-inch pieces
Kosher Salt and Ground Black Pepper, to taste
6 tbsp Butter
2 Ribs of Celery
1 lb. Mushrooms, thinly sliced
1 Yellow Onion, chopped
1 Red Bell Pepper, chopped
1/2 cup White Wine
1/4 cup All-Purpose Flour
1 cup Chicken Broth
1 cup Whole Milk
6 oz Cheddar Cheese
1/2 cup Grated Parmesan Cheese
1 lb. Spaghetti
3/4 cup Frozen Peas
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The TURKEY pasta you’ll eat every Holiday season (Turkey Tetrazzini)
Shop Made In - Up to 30% Off during the Holiday sale right now:
Turkey Tetrazzini is an old, stale, retro Italian American classic that we are going to give a little refresh today with our Thanksgiving Leftovers.
Recipes:
Turkey Tetrazzini
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PATREON:
Giada's Fan-Favorite Chicken Tetrazzini Recipe | Everyday Italian | Food Network
Chicken Tetrazzini is a creamy, comforting pasta dish mixed with chicken, mushrooms and peas!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Tetrazzini
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 1 hr 35 min
Prep: 35 min
Cook: 1 hr
Yield: 6 to 8 servings
Ingredients
9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs
Directions
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
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Giada's Fan-Favorite Chicken Tetrazzini Recipe | Everyday Italian | Food Network