When I was growing up, my mom would always ask us what we wanted her to make for our birthday meal. Oooh, I looked forward to my birthday so much – I got to choose what we all had to eat that night! [I was very easy to please, clearly!]
My poor family, it was always one of two meals: Lasagne or Tetrazzini. And I am still not particularly adventurous with food – I like what I like.
Chicken Tetrazzini is great. And, wonderfully, LOML likes it too, so I don’t have to wait for my birthday to force it on him.
Spaghetti and chopped up chicken fillets (enough for 4 people)
Whole button mushrooms (a whole punnet if you can)
50g butter (+ more if you want to cook the chicken and/or mushrooms in butter)
5 Tablespoons flour
425ml chicken stock
75ml/5 tablespoons white wine
Grated cheese to go over the top
1. Get the spaghetti cooking.
2. Cook the whole mushrooms until browned and tender. Drain and remove.
3. Cook the chicken pieces.
4. Melt butter in the pan with the chicken (you can remove chicken before starting the sauce if you prefer, but when I do it this way my sauce doesn’t get lumpy!)
5. Turn down the heat before sprinkling in the flour. Stir well.
6. Gradually add the chicken stock, stirring until smooth and thick.
7. Add the mushrooms.
8. Remove from heat, pour in white wine and cream and stir gently.
9. Season with salt, pepper and nutmeg (if you like).
10. Drain the spaghetti, then combine with the sauce.
11. Pour into a large dish, sprinkle grated cheese over the top, and bake for around 30 minutes at 180 C/350 F.
Give it a try. And let me know if you do 🙂