Chicken Tetrazzini
| American cuisine | Cuisine of California | Chicken | Pasta
Ingredients
- Salt
- 6 tbsp butter
- 8 ounces mushrooms, sliced
- 1 cup white onion or shallot, finely chopped
- 2 tsp fresh thyme, minced
- 4 cups shredded rotisserie chicken meat
- ¾ pound dried spaghetti
- 4 tbsp all-purpose flour
- 2 cups chicken broth
- ¾ cup fresh Parmesan cheese, grated
- Juice from 1 lemon
- 2 cups frozen peas, rinsed under warm water to thaw
- ½ cup breadcrumbs
- Black pepper
Instructions
- Preheat oven to 450°F. Grease the baking dish.
- Fill the pot with 4 quarts of water or enough to fully boil the pasta. Add 1 tablespoon salt and bring to a boil over high heat.
- Melt 2 tbsp butter in the skillet over medium heat. Sauté the mushrooms and onion, stirring occasionally, until the liquid evaporates (around 7–8 minutes).
- Add thyme with salt and pepper, and continue to cook until mushrooms are brown (another 8–10 minutes). Set the mixture aside in a bowl.
- When the water is boiling, add the spaghetti. Cook until al dente (about 8–12 minutes). Taste periodically to ensure the pasta does not overcook prior to baking.
- Return the skillet to the stove and melt 4 tablespoons butter over medium heat. To make a roux, add the flour and whisk until smooth with a light golden color (about 1–2 minutes).
- While continually whisking, add a little chicken broth at a time to the roux. Fully incorporate until smooth before adding more broth.
- Increase to medium-high and simmer until the sauce thickens (about 3–4 minutes).
- Remove from the heat, then stir in the Parmesan cheese with the salt and pepper.
- Add half of the lemon juice, then continue adding lemon juice to taste.
- Combine the ingredients (chicken, spaghetti, mushrooms, peas, and sauce) together. Spread into the baking dish.
- Sprinkle the bread crumbs evenly on top.
- Bake until the dish is heated through and breadcrumbs are light brown, about 12–14 minutes.