Chicken Tetrazzini
Chicken Tetrazzini is a meal that consists of a creamy Parmesan cheese sauce, mushrooms and chicken. This recipe isn't an authentic Italian dish, it has an Italian name but it was invented in America. It's named after a famous Italian-born opera star Luisa Tetrazzini back in the early 1900's. The original recipe uses turkey but chicken works just as well.
This recipe cooks up very quickly. Sometimes I add some mixed frozen veggies in to add some color. We also keep the Parmesan cheese on the dinner table when we serve this dish. All of us like to add extra cheese on top.
Chicken Tetrazzini Recipe
Ingredients:
4 skinless, boneless chicken breast halves cut into 1 inch pieces
2 tablespoons unsalted butter
10 ounces white mushrooms, sliced thin
Salt and pepper
2 garlic cloves, minced
1 cup heavy cream
1 tablespoon dry sherry
1 1/2 cups grated Parmesan cheese
1 bag of Egg Noodles
Preparation:
Bring water to boil in large pot to boil Egg Noodles.
Cook cut up Chicken Breast in a large skillet with some butter on both sides until done.
Take cooked chicken out of pan and place in a bowl or plate. (set aside)
Melt some more butter in same skillet over medium-high heat.
Cook mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper until golden brown, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. (Don't let garlic turn brown)
Stir in cream and sherry and simmer until slightly thickened, about 2 minutes.
Take skillet off heat, stir in Parmesan. Cover and keep warm.
Add 1 tablespoon salt and Egg Noodles to boiling water and cook until ready.
Reserve 1 cup noodle cooking water, drain Egg Noodles and return to pot.
Add Mushroom Sauce, Chicken and ½ cup reserved noodle water to pot and toss to combine.
Season with salt and pepper.
Serve.
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