Chicken Tetrazzini


Recipe Adapted From: San Giorgio
Posted:     File Under: Main Course
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Chicken Tetrazzini is a recipe that was passed onto me from my mother in law. She found this recipe on a box of San Giorgio pasta. With a few minor alterations, I make this recipe for dinner at least a couple times a month. Chicken Tetrazzini takes a little more time then some of the other pasta dishes I prepare but it is definitely worth it. Chicken Tetrazzini also is delicious left over for lunch the following day.

You too can alter this recipe to fit your tastes. More or less mushrooms and/onions can be added. You may even decide to add more cheese, however just remember to use a bit more chicken broth if you do add more cheese...you don't want it to be too dry. One of my favorite things about Chicken Tetrazzini is it is quite different from most other pasta dishes. It isn't a marinara sauce but it also isn't an alfredo, either.

As I have said before, I always use wheat pasta but whichever you choose Chicken Tetrazzini still tastes delicious. Wheat has just become our normal so we hardly notice the difference.


Serves   : 3 - 4
Prep   : 35 Minutes
Cook   : ~ 10 Minutes
Preheat Oven   : 


Ingredients
1 package    rotini pasta
3 Tbsp    butter or margarine
1/2 cup    finely chopped onion
1    chicken bouillon cube
1 1/2 cup    chicken broth (use broth saved from boiling chicke
1 can    cream of chicken soup
2 cups    chopped cooked chicken
1 cup    sliced mushrooms, drained and chopped
1 tsp    dried parsley flakes
dash   ground black pepper
3/4 cup    grated Parmesan cheese


Preparation
1a.
Boil 3-4 boneless chicken breasts. To do so, bring 3 quarts of water to a boil. Add chicken and continue to boil for 20-25 minutes. When done chicken will no longer be pink inside when cut.
1b.
Cook pasta according to package directions.
2.
While chicken is cooking, chop onions and mushrooms.
 
3.
In large pan melt butter, then add onion. Cook until tender.
   
4.
Once chicken is cooked, drain (saving 1 1/2 cups of the broth). Dissolve chicken bouillon cube in the saved chicken broth.
 
5.
Chop cooked chicken breasts.
 
6.
Combine chicken broth with dissolved bouillon cube, onion mixture and cream of chicken soup. Bring to a boil and stir until smooth. Add chicken.
 
7.
Remove from heat and stir in cheese. Toss hot pasta and sauce. Sprinkle with parsley and add a dash of black pepper.
 

2 Comments
Amy
7/13/2011 10:37:26 AM
I am so glad you enjoyed it! Great improvisation!! Sometimes it is so hard to get to the store, especially with kids.
Heather Walker
7/13/2011 9:49:17 AM
I made this last night, but I used things that I had in the fridge instead of running to the store. I used bowtie pasta, and a 6 cheese Italian blend. Instead of using a chicken bouillon (because I only had beef) I used chicken stock, I was worried that the flavor might be to bold but my husband said he really like it and my kids (even my niece ate 2 plates). I will make this again!
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