Cookbook:Chicken Tetrazzini

| American cuisine | Cuisine of California | Chicken | Pasta

Ingredients

 * Salt
 * 6 tbsp butter
 * 8 ounces mushrooms, sliced
 * 1 cup white onion or shallot, finely chopped
 * 2 tsp fresh thyme, minced
 * 4 cups shredded rotisserie chicken meat
 * ¾ pound dried spaghetti
 * 4 tbsp all-purpose flour
 * 2 cups chicken broth
 * ¾ cup fresh Parmesan cheese, grated
 * Juice from 1 lemon
 * 2 cups frozen peas, rinsed under warm water to thaw
 * ½ cup breadcrumbs
 * Black pepper

Equipment

 * Oven
 * Stockpot
 * Skillet
 * 9 x 13-inch baking dish
 * Whisk

Procedure

 * 1) Preheat oven to 450°F. Grease the baking dish.
 * 2) Fill the pot with 4 quarts of water or enough to fully boil the pasta. Add 1 tablespoon salt and bring to a boil over high heat.
 * 3) Melt 2 tbsp butter in the skillet over medium heat. Sauté the mushrooms and onion, stirring occasionally, until the liquid evaporates (around 7–8 minutes).
 * 4) Add thyme with salt and pepper, and continue to cook until mushrooms are brown (another 8–10 minutes). Set the mixture aside in a bowl.
 * 5) When the water is boiling, add the spaghetti. Cook until al dente (about 8–12 minutes). Taste periodically to ensure the pasta does not overcook prior to baking.
 * 6) Return the skillet to the stove and melt 4 tablespoons butter over medium heat. To make a roux, add the flour and whisk until smooth with a light golden color (about 1–2 minutes).
 * 7) While continually whisking, add a little chicken broth at a time to the roux. Fully incorporate until smooth before adding more broth.
 * 8) Increase to medium-high and simmer until the sauce thickens (about 3–4 minutes).
 * 9) Remove from the heat, then stir in the Parmesan cheese with the salt and pepper.
 * 10) Add half of the lemon juice, then continue adding lemon juice to taste.
 * 11) Combine the ingredients (chicken, spaghetti, mushrooms, peas, and sauce) together. Spread into the baking dish.
 * 12) Sprinkle the bread crumbs evenly on top.
 * 13) Bake until the dish is heated through and breadcrumbs are light brown, about 12–14 minutes.

Notes, tips, and variations

 * Rotisserie chicken is easiest to shred when still warm. Just break the meat apart using your fingers. If the chicken is too cool to shred, use a knife to chop the meat. This step can be done in advance.
 * When you drain the spaghetti, leave just enough water (about ¼ cup) in the pot so the pasta doesn't dry out while finishing the sauce.
 * The entire dish can be made a few days in advance. Complete steps 2–11 and refrigerate. When ready, top with bread crumbs and bake. Expect the dish to require longer to bake.
 * If a rotisserie chicken is not available, use a poached chicken (whole or parts).
 * Traditionally, this recipe uses spaghetti, but can you can substitute with other pasta shapes like farfalle or cavatappi.
 * Tetrazzini is a great way to use leftover poultry. For example, use the meat normally discarded after you make a homemade chicken broth. It is also an excellent way to use the leftover turkey from Thanksgiving.