Chicken Tetrazzini

Ingredients (16)

• thin spaghetti or linguine450 g
• unsalted butter0.25 cup
• button mushrooms225 g
• cooked chicken breast900 g
• onion1
• garlic5 clove
• unsalted butter0.25 cup
• all-purpose flour0.33 cup
• chicken stock2 cup
• whole milk2 cup
• heavy cream1 cup
• salt1 tsp
• freshly black pepper0.25 tsp
• fresh parsley0.25 cup
• mozzarella cheese2 cup
• parmesan cheese0.25 cup

Method

1. 1

   Preheat the oven to 190°C (375°F).

2. 2

   Bring a large pot of salted water to a boil.

3. 3

   Cook the spaghetti or linguine until 1 minute less than al dente.

4. 4

   Drain, rinse briefly with cold water and set aside.

5. 5

   Melt ¼ cup butter in a large pan over medium-high heat.

6. 6

   Add the mushrooms and cook until softened and lightly golden.

7. 7

   Add the chopped onion and cook for about 5 minutes until softened.

8. 8

   Add the garlic and cook for 1 minute until fragrant.

9. 9

   Remove the mixture from the pan and set aside.

10. 10

    In the same pan, melt the remaining ¼ cup butter.

11. 11

    Add the flour and whisk continuously for 1–2 minutes to make a roux.

12. 12

    Gradually whisk in the chicken stock until smooth.

13. 13

    Slowly whisk in the milk followed by the heavy cream.

14. 14

    Add the salt and black pepper.

15. 15

    Cook, whisking frequently, until the sauce thickens and gently simmers (8–12 minutes).

16. 16

    Stir the cooked chicken, mushroom mixture and chopped parsley into the sauce.

17. 17

    Add the cooked pasta.

18. 18

    Stir in 1½ cups mozzarella and all the Parmesan cheese.

19. 19

    Taste and adjust the seasoning if required.

20. 20

    Transfer the mixture to a 9 × 13-inch (23 × 33 cm) baking dish.

21. 21

    Sprinkle the remaining ½ cup mozzarella evenly over the top.

22. 22

    Bake for 30–35 minutes, or until bubbling and the cheese has melted.

23. 23

    For a golden-brown topping, place under the grill (broiler) for 2–3 minutes.

24. 24

    Garnish with additional chopped parsley before serving.