Cheese-topped pasta in a creamy chicken and mushroom sauce.
This dish was named after the Italian opera singer Luisa Tetrazzini, who was very popular in the United States at the turn of the 20th century. In the last decades «Chicken Tetrazzini» has been out of fashion in the restaurants, but it is still a popular preparation with many American families after Thanksgiving when leftover turkey is often substituted for chicken.
7 | button (white) mushrooms, thinly sliced | 100 g | |
2 tsp | olive oil | 10 mL | |
180 g | penne rigate | 2 1/4 cups | |
1/4 cup | frozen peas | 30 g | |
1 1/2 tbsp | butter, unsalted | 20 g | |
2 1/2 tbsp | white flour (all purpose) | 20 g | |
190 mL | Homemade Chicken Broth | 3/4 cup | |
1/2 cup | cream 15% | 125 mL | |
1 1/2 tbsp | sherry [optional] | 23 mL | |
1 pinch | nutmeg | ||
1 cup | Homemade Boiled Chicken | ||
1/4 cup | Parmesan cheese, grated | 14 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Make sure you have the precooked chicken available.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
This recipe may be prepared up to step "5" included one day ahead, then covered and chilled in the refrigerator. When ready to serve, sprinkle with the cheese, then bake.
per 1 serving (250 g)
Amount % Daily Value |
Calories 500 |
Fat 19 g 29 % |
Saturated
8.4 g
43 % |
Cholesterol 60 mg |
Sodium 410 mg 17 % |
Carbohydrate 58 g 19 % |
Fibre 4 g 18 % |
Sugars 4 g |
Net Carbs 54 g |
Protein 24 g |
Vitamin A 46 % |
Vitamin C 10 % |
Calcium 12 % |
Iron 16 % |
Food Group | Exchanges |
---|---|
Starches | 3 |
Vegetables | 1 |
Meat and Alternatives | 1 ½ |
Fats | 2 ½ |
This recipe was good. It was creamy and made good use of left over turkey.