This delicious and easy to make pasta dish is a meal on its own! A cream sauce is the signature of this pasta casserole that is believed to be invented in San Francisco, where it was named after the then-famous opera star Luisa Tetrazzini.
Preparation time: 10 minutes
Chicken
Cooking Time: 15 minutes
Ingredients
2 Chicken Breasts (cut into 1" cubes)
2 tbsp. Olive Oil
1/4 cup Butter
2 Large finely chopped Shallots
2 cups Sliced Mushrooms
1/4 cup All Purpose Flour
4 tsp. Chicken Bouillon
1/2 tsp. Pepper
1/2 tsp. Salt
1/3 cup Sherry
2 cups Water
1/2 cup Heavy Cream
4 cups of cooked Egg Noodles or Seashell Pasta
Salt & Pepper to taste
Preparation
In a large frying pan, cook diced chicken in 2 tablespoons of olive oil. When cooked all the way through, remove chicken with a slotted spoon leaving juices in the frying pan.
Add 1/4 cup of butter to the frying pan and sautee shallots and mushrooms, cooking on medium heat for 5 minutes.
Mix 1/4 cup of flour, chicken bullion, salt and pepper then sprinkle over cooked mushrooms and shallots. Add Sherry and water and boil for 5 minutes.
Stir in Heavy Cream then add salt and pepper to taste. Add cooked chicken and noodles then serve hot.
This dish is also good served as in a casserole dish with melted mozzarella and/or parmesan cheese. Some variations include diced green peppers or broccoli flowerettes.
Chicken Tetrazzini
Jim Rutherford is the webmaster for [http://www.familyandhome.info] and [http://www.livingnow.info]