Chicken Tetrazzini
(from Lucianolinda’s recipe box)
Source: Deep South: New Southern Cooking- Brad McDonald
Serves 6 peopleCategories: Pasta- Pasta Sauce- Pizza- Flatbread
Ingredients
- For sauce:
- 5 oz. milk
- 5 oz. chicken stock
- 3 garlic cloves, peeled and halved
- 1 shallot, sliced thin
- 5 guajillo chile peppers, ends snipped off, seeds discarded
- 7 oz. Muenster cheese, cut into cubes
- For pasta:
- 1 lb. spaghetti
- 8 oz. white mushrooms, sliced thin
- 2 green bell peppers, roasted and skinned
- 4 jalapeno peppers, roasted, skinned, deseeded and diced
- 1 lb. roasted chicken
- juice of 1 lemon
- Seas salt and ground black pepper
- 3 1/2 oz. fresh breadcrumbs
Directions
-
First, make the sauce. Put milk and stock in pan with the garlic, shallot and guajillo chile peppers.
-
Bring to boil. Lower heat to just below simmer. While still warm, pour contents of the pan into a blender along with the cheese and blitz to a smooth consistency. Strain if desired.
-
Cook spaghetti in large pan of boiling salted water until al dente. Drain, rinse under cold water and drain again. Toss with mushrooms, green peppers, chicken, lemon juice and some salt and pepper. Fold in the cheese sauce and transfer to a 9-inch square casserole dish. Cover with breadcrumbs and place in a 400 degree oven. Bake until breadcrumbs are golden brown.