THE BEST CHICKEN SPAGHETTI | QUICK & EASY WEEKNIGHT RECIPE
Here's the perfect creamy and cheesy pasta dish for all of my chicken lovers! My delicious chicken spaghetti which is also known as Chicken Tetrazzini is one that your family will love and it's even kid approved! Try it out and let me know what you think!
#chickenrecipes #pastarecipes #chickenspaghetti
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FULL LIST OF INGREDIENTS:
Serves: 6-8 Prep Time: 15 Mins Cook Time: 25 Mins
- 3 Boneless Skinless Chicken Breast or 1lb Chicken Thighs
- 8 Cups of Water
- 1 Tsp Chicken Base
- 1 Tsp Minced Garlic
- 1/2 Tsp Dried Thyme
- Salt and Pepper to Taste
- 1/2 Box 1lb Spaghetti Noodles
- 10.5 oz Can Cream of Chicken
-10.5 oz Can Cream of Mushroom
- 8 oz Container of Sour Cream
- 1/2 Cup Chicken Broth
- 1/2 Stick of Melted Butter
- 1 Cup Italian Cheese Mix
- Shredded Mozzarella Cheese
- Shredded Sharp Cheddar Cheese
- 1 Tsp Cajun Seasoning
- 1/2 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
- Black Pepper to Taste
- Parsley for Garnish
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
How to Make Pasta with Garlic Shrimp and Broccoli | Seafood Pasta Recipe | Allrecipes.com
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See how easy it is to take a pasta dish from ordinary to amazing. Angel-hair pasta is tossed with plump garlic shrimp and broccoli in a delicious creamy sauce that's easy to make. It's great for a weeknight, and elegant enough for company.
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TURKEY TETRAZZINI RECIPE | I DON'T KNOW, BUT PAUL LOVE IT!
For the printable full recipe and ingredient list:
Cajun Fried Turkey Recipe:
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HOW TO MAKE CRAB AND SHRIMP PASTA!
HOW TO MAKE CRAB AND SHRIMP PASTA! ~ In this video I will be showing you how to make crab and shrimp pasta. I hope you enjoy the video this how to/cooking video :) Please share, like, comment, and subscribe. Thank you for all of your support!
Items used in video ~
Glass Bowls:
Kitchen Utensils Set:
Measuring Cups:
Measuring Spoons/Cups:
Pie Dish:
Ingredients:
Linguine
8 Large Shrimp
Pepper
Onion Powder
Garlic Powder
Old Bay
Paprika (optional)
1 Snow Crab
Diced Tomato
6 Garlic Cloves
4 Tbsp Cup Olive Oil
1-2 Tbsp Garlic Oil
1/4 Cup Diced Onions
1 Tbsp Minced Garlic
1 Cup Chicken Broth
2 Tbsp Butter
2 Cups Heavy Cream
2 Oz Cream Cheese
1/2 Cup Grated Parmesan Cheese
1/2 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Onion Powder
1/4 Tsp Garlic Powder
1/2 Tsp Creole Seasoning
1/4 Tsp Liquid Seafood Boil
1 Cup Lump Crab Meat
2-3 Tbsp Diced Spinach
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