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Creamy chicken tetrazzini recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Creamy baked Tetrazzini made with spaghetti, roast chicken, and mushrooms - a delicious and convenient way to use up leftovers for a quick and satisfying dinner.
Ingredients:
  • 300g Cucina Matese Spaghetti Italian Pasta
  • 60g butter
  • 3 garlic cloves, finely chopped
  • 250g button mushrooms, sliced
  • 80ml (1/3 cup) white wine
  • 50g (1/3 cup) plain flour
  • 500ml (2 cups) Chicken Style Liquid Stock
  • 250ml (1 cup) milk
  • 300ml Cooking Cream
  • 120g (1 1/2 cups) 3 cheese mix
  • 1 barbecue chicken, skin and bones discarded, meat cut into large pieces
  • 82.50 ml chopped fresh continental parsley, plus extra to sprinkle
Instructions:
  • Bring a large pan of water to a boil. Cook pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.
  • Preheat oven to 180°C (160°C fan-forced). Melt butter in a pan over medium heat until foamy. Sauté garlic for 1 minute until fragrant. Cook mushrooms until golden, about 3 minutes. Pour in wine and simmer until reduced, about 5 minutes.
  • Sprinkle flour into the pan and cook, stirring continuously, for 2 minutes. Take off heat and gradually pour in the stock while stirring constantly until a velvety sauce develops. Mix in the milk and cream. Place back on heat and cook, stirring, for 5 minutes until the sauce thickens. Finally, blend in half of the (60g) cheese.
  • Combine chicken, pasta, and parsley in the pan, toss using tongs. Sprinkle with remaining 60g cheese. Bake until golden, about 15 minutes.
  • Allow to rest for 5 minutes, then garnish with fresh parsley before serving.

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