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spaghetti tetrazzini

October 8, 2008

I’ve been making these strange dishes where you cook the pasta and then bake it.  I continued in that same vein tonight.

This recipe was adapted from a Jamie Oliver one. I left out the mushrooms because of all the mushroom haters in the house.  I vaguely recall a version of this when I was growing up, but with leftover turkey and cream of mushroom soup.  Mom, can you confirm or deny?

Spaghetti Tetrazzini

4 chicken thighs, skinless, boneless and cut into bite sized pieces
salt and pepper
olive oil
2/3 cup chicken broth
1 cup white wine
handful of dried spaghetti
2 1/2 cups cream
a hunk of Asiago cheese, grated
a handful of fresh basil leaves, torn
Parmesean cheese, grated
olive oil

Preheat the oven to 400.  In a large frypan, season the chicken and cook in olive oil until browned.  Add the wine, chicken stock and garlic.  Cook until the sauce has reduced a bit and the chicken is cooked through.

Meanwhile, cook the spaghetti and drain well.  Add the cream to the chicken mixture, bring to a boil, and take off the stove.  Season with salt and pepper.

Put the spaghetti and chicken mixture in a greased lasagna pan.  Add asiago and basil.  Put in oven for 30 minutes until golden on top.  Drizzle on parmesean and olive oil before serving.

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One Comment leave one →
  1. Mom &/or Dad permalink
    October 10, 2008 11:40 pm

    Yes, I seem to recall a recipe called Chicken Tetrazzini. Think it was a cream sauce rather than mushroom soup and I used to make it using left over turkey. Think it was made up and then baked too, if I remember right.

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