Chicken Tetrazzini
The much beloved Italian-American classic
Servings: 4
Calories: 524kcal
Ingredients
- 8 oz spaghetti
- 4 tbsp butter
- 1 tbsp olive oil
- 1 large chicken breast
- 8 oz mushrooms sliced
- 4 cloves garlic peeled and sliced
- 2 tbsp flour
- 1/2 cup chicken broth
- 1/4 cup sour cream
- 4 tbsp parmesan grated
- 2 tbsp bread crumbs
- salt and pepper
Instructions
- Preheat the oven to 350°F.
- Bring a pan of salted water to a boil and cook the spaghetti until al dente. Drain, reserving 1 cup of cooking water.
- In the meantime, heat half the butter and oil in a pan over medium heat. Add the chicken and cook for about 4 minutes on each side until browned. Lift out of the pan and chop in strips.
- Add the mushrooms to the pan and cook for 4-5 minutes until golden. Return the chicken to the pan along with the garlic and cook for 1-2 minutes. Lift out of the pan with a slotted spoon.
- In the same pan, melt the remaining butter. Whisk in the flour and cook until it smells nutty. Add the chicken broth and sour cream and cook until thickened, whisking in some of the pasta water if necessary. Season to taste.
- Mix the pasta with the chicken, mushrooms, and sauce and transfer to a baking dish. Scatter with the parmesan and breadcrumbs and bake for about 25 minutes. Serve hot.
Nutrition
Calories: 524kcal | Carbohydrates: 52.5g | Protein: 29.2g | Fat: 21.8g | Cholesterol: 897mg | Sodium: 201.4mg | Sugar: 3.4g