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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

 

"There is nothing like staying at home for real comfort."
- Jane Austen

The refrigerator light goes on...

This is classic American comfort food. The original uses turkey, of course, but you can substitute almost anything chicken, fish, or even beef. Crab is an excellent choice.

Most tetrazzini recipes call for sliced mushrooms, but quartering the mushrooms makes them easier to roast and they caramelize better.

You can use white flour with this recipe, but I like the garbanzo flour because it has a less astringent flavor and blends well. There is a nice nutty flavor and it also has more fiber.

 
 

Chicken Tetrazzini



Servings = 4 | Serving size =about 2 cups (1/4 pan)

Cooking Time = 90 Minutes

This recipe can easily be multiplied, but multiple pans should be used. Makes great leftovers - reheat gently.

1 tsp olive oil
1 lb crimini mushrooms (quartered)
4 quarts water
8 ounces whole wheat or gluten-free linguine
1 Tbsp unsalted butter
1/4 cup garbanzo flour
1 1/2 cups 2% milk
1/2 cup white wine
1 cup low sodium chicken stock
1/2 tsp dried thyme
1/4 tsp salt
fresh ground black pepper (to taste)
2 cups frozen peas
12 ounces boneless skinless chicken thighs (diced)
2 ounces Parmigiano-Reggiano (grated)

Chicken Tetrazzini recipe from Dr. Gourmet

Place a large skillet in the oven and preheat to 325F.

When the oven is hot, add the olive oil to the pan, swirl until well coated and add the mushrooms. Toss well and return the pan to the oven.

Roast the mushrooms for about 25 minutes until well browned, tossing frequently. Leave the oven on after removing the mushrooms.

While the mushrooms are roasting, place the water in a large pot over high heat and bring to a boil.

When the water is boiling add the pasta. Stir well and cook for 15 to 20 minutes. Do not cook until tender but until just shy of being al dente.

While the pasta is cooking, place the butter in a large skillet over medium high heat.

Add the flour and cook for about one minute. This will be the consistency of coarse cornmeal.

Add the milk 1/2 cup at a time and whisk until the sauce begins to thicken.

Add the wine, chicken stock, thyme, salt and pepper.

Cook for about 3 minutes, until the sauce begins to thicken.

Add the peas and chicken and stir well.

Add the cooked mushrooms and toss well.

Drain the pasta and add to the pan, stirring thoroughly.

Place the mixture in a 9" x 12" Pyrex baking dish.

Place the dish in the oven and bake for 40 minutes.

Top the casserole with the Parmigiano cheese and bake for another two minutes or until the cheese is melted.

Let cool slightly before serving.

Nutrition Facts

Serving size = about 2 cups (1/4 pan)

Servings = 4

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Amount Per Serving

Calories 529 Calories from Fat 130
  % Daily Value
Total Fat 14g 25%
    Saturated Fat 6g 26%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 96mg 33%
Sodium 517mg 21%
Total Carbohydrates 60g 19%
    Dietary Fiber 9g 28%
    Sugars 10g  
Protein 41g  
Vitamin A 8% Vitamin C 30%
Calcium 33% Iron 29%
Vitamin K 15 mcg Potassium 1009 mg
Magnesium 155 mg