Today’s recipe is a classic of American cuisine. It seems to have been invented in the early 20th century, whether in New York or San Francisco is not well known. In any case, it owes its name to the Italian singer Luisa Tetrazzini (1871-1940). It is a mixture of pasta, mushrooms or vegetables, and chicken or turkey (or even prawns or other fish), which is finished in the oven. With a good salad it is an ideal unique dish that will please both adults and children. It can be made with spaghetti or any other type of pasta.
Ingredients (6 people)
400 grms of chicken
250 grms of spaghetti (raw)
250 grms of vegetables or mushrooms
2 tablespoons of flour
300 ml of broth
100 ml of milk
3 tablespoons of white wine or sherry
1/2 teaspoon nutmeg
75 grms of butter
2 tablespoons of grated parmesan (optional)
You start by preparing the chicken. If we’re using leftovers, it’s simply boning and chopping it up into small pieces. In my case I used a 1 kg bag of Mercadona’s frozen thighs. It’s very good value for money (less than 3 euros). I boiled them in the pressure cooker for 15 minutes, with a pinch of salt.
I reserved 300 ml of the cooking liquid to make the sauce later. I took them out of the pot and put them on a plate to cool. I used what was left of the broth and a little more to boil the pasta (fish or shellfish?) according to the manufacturer’s instructions. I did it in the same pot, uncovered, and, thus, one less pot to clean.
When it was cooked al dente I put it in a colander and reserved it. Once the chicken was warm, I removed the skin from the thighs and boned them. I shredded it into small pieces.
Then I covered the bottom of a pan with oil and browned the peeled and chopped garlic.
Now I used a bag of frozen roasted vegetables, also from Mercadona. I know, I know, the queen of Mercadona.
You could also use mushrooms, or a mixture of 100 grms of chopped onion, half red pepper and half green pepper, imagination to power.
Once the garlic has browned, I sautéed the vegetables without defrosting them for 8 minutes, over a medium heat, stirring from time to time.
I put them to drain in a strainer in an oven dish that I could take out later to the table.
In the same pan, I melted the butter.
I then added the flour, mixed it well with the melted butter and let it toast a little bit, for a couple of minutes. I then added the chicken broth that I had reserved. If you make the recipe with leftover chicken you can use a stock cube and 300 ml of water. With the sticks, over medium heat, I mixed everything and left it to cook for about 10 minutes without stopping stirring. It’s as if you were making a kind of béchamel with broth instead of water. The sauce will thicken and when it is stirred it will separate easily from the bottom. I took it off the heat.
I added the milk, the white wine, the nutmeg, salt and ground black pepper and mixed everything well.
I preheated the oven to 190 degrees. I put half of the pasta in the bottom of the oven dish and mixed it with the oil that had drained from the vegetables.
On top I distributed the vegetables and on top of them the shredded chicken.
I covered this with the other half of the pasta. I poured the sauce over it.
If you like cheese, now is the time to sprinkle it over the sauce. And bake it in the oven with the dish for 30 minutes, until the edges are bubbling and it is golden.
Published by Moritapititona
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Recipes Pasta, Turkey, Chicken, Leftovers
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