Chicken Tetrazzini
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1ounce dried porcini mushrooms
- 4medium-size poblano peppers
- 5dried guajillo chiles, ends snipped and seeds discarded
- 1½cups chicken stock, homemade or low-sodium
- 1½cups whole milk
- 3cloves garlic, peeled and thinly sliced
- 1medium-size shallot, peeled and thinly sliced
- 8ounces Cheddar cheese, grated
- 1pound spaghetti
- 1store-bought rotisserie chicken, the meat removed and shredded, approximately 1 pound
- 1lemon, juiced
- Kosher salt and freshly ground black pepper to taste
- ¼cup parsley, roughly chopped, optional
Nutritional analysis per serving (8 servings)
725 calories; 35 grams fat; 13 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 56 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 46 grams protein; 870 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Turn broiler to high, and set a large pot filled with salted water over high heat to come to a boil. As oven heats, place the mushrooms in a small bowl, and pour boiling water over them, then leave them to soak for approximately 20 to 25 minutes, then strain and set aside.
- Step 2
Place the poblanos on a small sheet pan, and set on the highest rack under the broiler so that the skin blackens, turning a few times so that the roasting is even, approximately 15 to 20 minutes. When the skin is blackened and blistered all over, place the peppers in a medium bowl, cover it with a plate and allow to rest.
- Step 3
Make the sauce. Put the dried chiles in a medium pot set over medium-high heat, and allow them to cook until they become fragrant, approximately 5 to 7 minutes, then turn heat to low, and add the chicken stock, milk, garlic and shallots. Allow the mixture to cook at just below a simmer for approximately 10 minutes, or until the chiles have softened. Remove from heat, and pour into a blender, then add 6 ounces of the grated Cheddar, and process to a smooth consistency. Set aside.
- Step 4
Meanwhile, remove the skin and seeds from the roasted poblanos, and cut them into thin strips. Set aside.
- Step 5
Heat oven to 400. Cook the spaghetti in the boiling salted water in the large pot until just al dente, approximately 9 to 10 minutes. Drain, and rinse under cold water until cool, then drain again.
- Step 6
Return the spaghetti to the cooking pot, and toss it with the roasted pepper strips, the mushrooms, the shredded chicken meat and the lemon juice, then season with salt and pepper. Transfer to a casserole dish, approximately 9 inches by 13 inches, and pour the reserved cheese sauce over it. Cover with the remaining shredded cheese, place in oven and bake until the cheese has melted and started to turn golden brown, approximately 20 minutes. Garnish with chopped parsley, if you like, and serve.
Private Notes
Comments
The introduction to the recipe makes note of canned tomatoes -- and the picture certainly shows a tomato consistency. But there is no mention of tomatoes in the Ingredients list. Am I missing something?
Tomato sauce? Jalapenos? It's a nice dish, but a Tetrazzini it's not. You should give it the dignity of its own name. Anyone who knows a Tetrazzini will be disappointed. Anyone who likes this and tries to order Tetrazzini in a restaurant will be disappointed. It needs a different name.
Re rinsing cooked spaghetti? Usually recommended that cooked pasta not be rinsed. Why rinse?
It’s great to make up a new recipe so why not give it a new name. This is NOT chicken tetrazzini!
It’s tasty. Let’s call it Chicken Mexizzini.
I made this last night and we both thought it was delicious! But yes, it’s a two hour ordeal, not a quick and easy dinner. I’d recommend roasting the poblanos on your stovetop if you have a gas stove: much faster than the broiler.