New and improved Chicken Tetrazzini recipe. The weather has cooled and I'm in a baking and cooking mood so today I combined two recipes into one for a spin on an old favorite. It was creamy, and light. My last recipe was on the drier side which means I didn't have enough liquid to start or I cooked too much pasta. The below recipe is exactly what I did and it was delicious.
Enjoy!
2 chicken breasts cooked and shredded set aside
8 oz. spaghetti cooked ( reserve 1/2 cup pasta liquid)
1/4 cup butter softened
1/4 cup flour
1 -15 oz. can of chicken broth or when you cook the chicken use the liquid to equal 15 oz.
1 cup sour cream
pinch of salt, pepper and parsley
1/4 cup white american cheese
3 T grated Pecorino
1 cup shredded mozzarella
Cook pasta and set aside reserving 1/2 cup liquid
In a medium pot melt butter and whisk in flour until slightly thickened. Add broth, sour cream and chicken. Mix well. Add grated Pecorino. Cook on low until all is blended. It will thicken slightly. Add cooked pasta and with a large spoon mix until all pasta is coated well. Carefully pour pasta mixture into a butter or sprayed 13x9 in baking dish. It should have plenty of liquid. It will thicken. If not add the 1/2 cup of pasta water to thin. Top with mozzarella. Sprinkle with dried parsley. Bake 350 degrees for ten minutes or until mozzarella has melted.
Note: My pasta was still hot when I added the sauce. If your pasta has cooled you may have to bake it for a little longer. Possibly 20 minutes.
Enjoy!
2 chicken breasts cooked and shredded set aside
8 oz. spaghetti cooked ( reserve 1/2 cup pasta liquid)
1/4 cup butter softened
1/4 cup flour
1 -15 oz. can of chicken broth or when you cook the chicken use the liquid to equal 15 oz.
1 cup sour cream
pinch of salt, pepper and parsley
1/4 cup white american cheese
3 T grated Pecorino
1 cup shredded mozzarella
Cook pasta and set aside reserving 1/2 cup liquid
In a medium pot melt butter and whisk in flour until slightly thickened. Add broth, sour cream and chicken. Mix well. Add grated Pecorino. Cook on low until all is blended. It will thicken slightly. Add cooked pasta and with a large spoon mix until all pasta is coated well. Carefully pour pasta mixture into a butter or sprayed 13x9 in baking dish. It should have plenty of liquid. It will thicken. If not add the 1/2 cup of pasta water to thin. Top with mozzarella. Sprinkle with dried parsley. Bake 350 degrees for ten minutes or until mozzarella has melted.
Note: My pasta was still hot when I added the sauce. If your pasta has cooled you may have to bake it for a little longer. Possibly 20 minutes.
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