Anyway, I took the original and over the course of making it at least once a month for the last year and a half, I have come up with our version of chicken tetrazzini. I increased the butter and use whole milk instead of skim for a richer taste and creamier sauce, but you could definitely make those changes if you are concerned about calories or fat content.
- 4 cups broccoli florets
- 4 cups sliced mushrooms (I prefer a mixture of crimini and button)
- 12 ounces uncooked spaghetti
- 1 stick butter (you can use less)
- 3 garlic cloves, crushed
- 2 teaspoons Penzey's Italian seasoning
- 1/2 cup flour
- 3 cups chicken stock
- 1 cup milk
- 2 cup shredded Parmesan* (reserve 3/4 cup)
- 2 tbsp dry sherry
- 4 cups chopped cooked chicken
I have found with this recipe that is much easier to have everything prepped, measured and ready at hand before I start.
- Cook chicken, cube and set aside. (We usually grill extra on the weekend and use that but you can grill or fry yours, or even use a rotisserie chicken from the store)
- Steam broccoli until tender; remove broccoli and drain.
- Bring water to a boil; add spaghetti. Cook pasta according to package directions. Drain; set aside.
- Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, Italian seasoning, and garlic; saute until tender.
- Lightly spoon flour into a dry measuring cup; level with a knife.
- Stir flour into mushroom mixture.
- Gradually add Chicken Stock and milk; stir well with a whisk.
- Bring to a boil, and cook 5 minutes or until thick, stirring occasionally.
- Add cheese, sherry, salt, and pepper; stir well.
- Remove from heat, and stir in chicken.
- Add sauce mixture and broccoli to noodle, toss to combine.
- Serve with remaining Parmesan.
I am not a chef or a food photographer, but it is one tasty meal and it makes me hungry just writing this post!