My husband loves it when I serve Chicken Tetrazzini for supper!
The sauce is creamy. The sauted mushrooms add concentrated umami flavor. The subtle kick of nutmeg lends a sense of intrigue to the pallet. And, the splash of lemon juice provides just the right amount of acidity.
Chicken Tetrazzini
1 Onion, Diced
12-16oz. Fresh Mushrooms, Sliced
1 Stick (8 TBS.) Butter, Divided
1/2 Cup Flour
1 Quart(32oz.) Chicken Broth
1 1/2 tsp. Salt
1/4 tsp. Nutmeg
1/4 tsp. Pepper
Tiny Dash Cayenne Pepper
2 Cups Cooked Chicken, Chunked
1/2-3/4 Cup Strong Cheese (Parmesan, Sharp Cheddar, etc.)
1 TBS. Lemon Juice
1 lb. Spaghetti Noodles, Cooked
In a heavy bottom dutch oven pot saute onion and mushrooms in 4 TBS. butter until soft and liquid reduced.
Remove mushrooms and onions to a bowl.
Melt remaining 4 TBS. butter in dutch oven and make a roux with the 1/2 cup of flour.
Add the broth and spices. Cook until simmering and slightly thickened.
Add cheese, chicken, lemon juice, and sauted mushrooms and onions. Stir until cheese melts.
Pour sauce over pasta and stir to coat.
Place into a casserole dish.
Bake at 350° F. for 30 minutes.
Enjoy!
3 comments:
Planning to try this one! Sounds delicious! Do you think I could substitute 1 Tbs. vinegar for the lemon juice?
Thank you for the comment, Anonymous!
I have never used vinegar in place of the lemon juice, so I can't say how the flavor would be different. But, you could certainly try substituting vinegar. Let us know how it turns out! :)
I really enjoy this classic dish and glad you still make it! Mr. n the Midwest is a bigger fan than most of your siblings still at home so I don't make it as often as I did when you were still here.
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