Ah, chicken tetrazzini.... it's a romantic thing; or so I am told by Maury's enthusiastic guest. You may think that this is funny, but had I not seen this show and later re-watched the clips on television and YouTube, chicken tetrazzini may have never gotten on my radar.
Luckily it did because whaddayaknow, I ended up with all the ingredients in my refrigerator and decided to try it. So just what does she do to the chicken tetrazzini to make it so good? Officially I am unsure about THAT specific lady's dish, but I did happen to come across this boyfriend-stealing-good recipe from Giada de Laurentis.
Fresh mushrooms are one of my favorite
ingredients to cook! (and eat)
I made a few substitutions to the recipe; I used my leftover chicken, and I should add that this recipe is PERFECT for leftover chicken. You could also use a rotisserie chicken from the store, if you wanted to save time. I used almond milk instead of whole milk, and I reduced the amount from 3 cups to 2 cups. I also used traditional spaghetti instead of linguine, but I pretty much followed it. And I have to admit, up to the minute, I was kind of skeptical. That may have been because of the Maury clip, or it could also be because I came across several chicken tetrazzini recipes that called for canned soup which sounded unappetizing, at best.
Make sure your pasta is al dente!
For some unknown reason, I expected it to taste like an alfredo, but it didn't at all. It tasted chickeny (as Julia Child would say), and flavorful. It was creamy and cheesy with the crunch of the breadcrumbs. Yum. A great fall dish, really, and it will be great in winter, too. And it wasn't very hard, so don't be tempted to try and skip steps by going with one of those condensed cans of soup. The fresh ingredients--the thyme, the parsley, the heavy cream, and garlic---those are the link to making sure the dish tastes great and not like a traditional casserole.
Thank god chicken tetrazzini and I have come together. I will definitely make it again!
Check out the great golden parmesan crust!
On the plate, it looks different, right?
I served it with a salad of arugula, mixed greens, red onion,
tomato, and peppers with a homemade dressing.
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