Food

Spaghetti Tetrazzini (Chicken & Mushrooms)

Date: 22 May 2014 Author: Jacqui Categories: Food, Main Dishes, Pastas Comments

2014-03-09 17.44.56

This popular dish was named after the Italian Soprano, Luisa Tetrazzini.  The story goes that she used to dine often at one of the restaurants in San Francisco and the chef created this dish in her name.  It is however not clear whether she ever ate it at all as she once wrote ‘I like the plainest food … consoling myself with fruit and fresh vegetables’.  If it is true … she did not know what she was missing !

It is a great dish if you have some leftover chicken or turkey.  The amounts below make two generous portions.

Ingredients

  • 200-250g leftover roasted or rotisserie chicken, shredded
  • 150g mushrooms, sliced
  • 1/2 cup frozen peas, defrosted
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • Olive oil/Butter for sauteeing
  • 1/4 cup of white wine
  • 1/2 cup of Gluten Free Chicken Stock
  • 1 x 200 ml tub of fresh cream
  • Dash of nutmeg
  • Salt & Pepper
  • 1/2 cup grated Parmesan cheese
  • Salt & Pepper
  • Freshly chopped Parsley
  • 300g of Gluten Free Spaghetti
  • Extra Parmesan Cheese, freshly grated for the top
  • 1 tbsp Polenta or GF breadcrumbs
  • Butter

Method

Preheat oven to 180 C.

Lightly grease an oven dish or two/three individual dishes (depending on the size) with some olive oil and put aside.

In a medium pan, sautee the onions and garlic in some olive oil/butter until soft.  Add the mushrooms, cook for a few minutes and then add the white wine. Cook for a few more minutes.

Add the chicken stock, bring to a boil and then lower the heat. Add the shredded chicken, cook until heated through and then stir in the cream. Season with Salt & Pepper and Nutmeg.   Add the peas and Parmesan to the sauce and combine.

In the meantime, boil the pasta but leave it very ‘al dente’ by cooking it for two minutes less than is stated on the package.  Put aside a cup of the pasta water when draining.

Mix the boiled pasta with the sauce gently as some Gluten Free pasta breaks easily, adding the chopped parsley in the process. If you see that the sauce is a bit dry, add some of the pasta water you had put aside. Put or divide the pasta in the dish or dishes and place in the oven.

Meanwhile, combine the Parmesan with the Polenta or GF Breadcrumbs.

When you see the top starting to colour, take out of the oven and sprinkle the Parmesan mix over the top.  Put a pat of butter on top and put back in the oven until the cheese melts and the top is golden.

Serve sprinkled with shredded Parsley or Basil.

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