Chicken Tetrazzini Pasta Recipe!
OIL USES: Bake
INGREDIENTS
SERVINGS: 5
- 0.7 lb spaghetti pasta
- 1 cup fresh mushrooms
- 5 tablespoons Goya Extra Virgin Olive Oil
- 2 tablespoons flour
- 2 cups whole milk
- 1 cup chicken broth
- 3 tablespoons dry white wine or sherry
- 0.5 lb grilled chicken
- 4 tablespoons parmesan cheese
- 3 tablespoons breadcrumbs
- 0.25 teaspoon nutmeg, salt and freshly ground black pepper
- 2 tablespoons cooked peas
- 0.5 teaspoon parsley for garnish
PREPARATION
1
First, cook the pasta in plenty of water.
2
Add salt and pepper to the chicken breasts and grill them.
3
Next, prepare the remaining ingredients. Dice the roast chicken, wash and chop the mushrooms.
4
Add a little olive oil and sauté the mushrooms and peas with a little salt. Once the liquid from the mushrooms evaporates, add the chicken. Add salt, pepper, and parsley. Sauté for several minutes then set aside.
5
Now, prepare the cream. Heat the oil and add the flour, stirring well. Next, add the white wine, broth, milk, nutmeg and adjust the salt.
6
Mix the pasta with the sautéed ingredients and add a tablespoon of Parmesan cheese.
7
Pour the mixture into a baking dish and top with the remaining mixture of Parmesan cheese and breadcrumbs.
8
Cook it au gratin in the oven (180ºC) for 25 minutes until golden brown on top. Ready to serve!
