Chicken Tetrazini

Chicken Tetrazini

I have made this dish too many times I figure it is OK to call it my own. This is the go to dish when we need to feed a crowd, especially when kids are involved, yet when you are committed to stay classy.

Need an easy and super delicious dish for your co-worker and her family who just had a new baby? If you signed up for the meal train at work (or church or in your neighborhood) consider using this recipe. It is easy to make, yet sophisticated and certainly unique. Best part is that it can be prepped right up to finishing it in the oven and stored with your handwritten instructions on the foil topper in the fridge.

Chicken Tetrazini

small handful dried mushrooms
2 cups chicken pieces (mix of thigh and breast but thighs are best!)
3 cloves garlic, smashed
1 handful other mixed mushrooms
1 cup white wine
1 lb spaghetti
2 1/4 cups heavy cream
7 oz (2 handfuls) shredded parmigiano reggiano
10 basil leaves

Place dried mushrooms in a bowl and pour boiling water over it just to cover and let sit for about 15 minutes to rehydrate. Strain but keep about an 1/8 cup of the mushroom liquor.

Prep spaghetti per package instructions but trip 2 minutes off of total time (will finish cooking in oven).

Brown chicken, add garlic and then mushrooms (both sets) over medium high heat. Once browned add wine and reserved mushroom liquor to chicken mix and let simmer for a few minutes. Add cream, bring to a boil and then take off heat. Toss in spaghetti and half the parm and season with salt and pepper. Dump mixture into a baking dish. Place the basil on top of the noodles and then cover with remaining parm.

You can foil and put in fridge or cook right away at 400 for 10-15 minutes. If you take from fridge, or give it to your friend who just had the baby, then it will take closer to 30 minutes.

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