Check out what Wiki has to say about Tetrazzini. This dish lends itself to quite a bit of creativity or, simply just getting a tasty dinner on the table!
Maybe that I could have added asparagus pieces, mmmm...
This may be the biggest pounded out chicken breast I have ever seen!
Excess fat was discarded.
Used a really green, fruity x-virgin olive oil to cook with.
Just after the garlic and mushrooms went in.
Added frozen pesto. One of those moments where preservation efforts are appreciated.
I love that this recipe is so easily adaptable, cooks up brainlessly and fast and that the only ingredient I needed to buy was cream!
Start a large pot of water to boil for 1/2 lb angel hair (or spaghetti).
1 large chicken breast, pounded thin and cut into bite-size pieces. Season w/s & p.
Roughly chop up/have ready miscellaneous mushrooms (8 oz). I used leftover boring white mushrooms and flavorful shiitakes.
2 cloves chopped garlic (or chopped from a jar).
Heat olive oil in bottom of saute pan over medium high. When shimmering, add the chicken and sizzle away. Let it brown a bit before attempting to toss it up.
Once the chicken is losing most of the pink, toss in the garlic then mushrooms and toss around to cook more. After a couple minutes add a glug (1/4 cup) of a dry white wine (we like Cavit Pinot Grigio) then turn the heat down and simmer gently until the chicken pieces are cooked through and the wine has reduced a little.
Meanwhile, cook the pasta in plenty of boiling salted water according to the instructions and drain well.
Add 1/4 cup heavy cream to the pan of chicken and 1 TB frozen pesto then bring to a simmer, insuring it melts then turn the heat off. The frozen I had is from the garden back in October. You could just use freshly chopped up basil.
Season well with salt and freshly ground black pepper. Squeeze in a little fresh lemon if you have it.
Add the drained pasta to the creamy chicken sauce and toss.
Add 1/2 cup Parmesan and stir well.
Transfer to an ovenproof baking dish, sprinkle with Parmesan to top and bake in 400ยบ oven until golden brown, bubbling and crisp.
Plate and drizzle with your favorite extra virgin olive oil and sprinkle Parmesan just before serving.
This dish would be great made ahead for a potluck.
It can be cut with a knife when cold and reheats beautifully.
