Chicken Tetrazzini

I published this recipe for the first time way back in 1985 in Sananda, an ABP group magazine in Kolkata. My inspiration for the dish came from the iconic “Sky Room” on Park Street. This turned out to be a staple treat for my friends and family and it was quite a hip and happening meal in those days. If you prefer to go vegetarian, I suggest replacing the chicken with broccoli, baby-corn or corn kernels and zucchini. Don’t forget to use vegetable broth instead of chicken.This technically can be a one pot meal provided you have access to a Dutch oven where you can cook and bake simultaneously using the same vessel. Happy fooding around with the one and only Chicken Tetrazzini.

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Chicken Tetrazzini


Description

Ala “Sky Room”


Scale

Ingredients

Ingredients For  the Tetrazzini :

  • 3 cups shredded chicken
  • 250 gms spaghetti, cooked, rinsed and drained
  • 2 cups button mushrooms, thickly sliced
  • 1 cup red bell pepper, diced
  • 2 medium onions, finely chopped
  • 56 garlic cloves, grated or minced
  • 23 Tbsp Oil

Ingredients For  the Sauce :

  • 4 Tbsp butter
  • 2 cups chicken stock
  • 3/4 cup full cream milk
  • 1/2 cup heavy cream
  • 1/2 cup grated or shredded mozzarella cheese
  • 1/4 cup all purpose flour
  • 1 Tsp lime juice
  • Salt to taste
  • 1/4 Tsp freshly grounded black pepper
  • 1/4 cup chopped parsley

Instructions

  1. In a large pan boil water along with salt. Cook the spaghetti till done. Rinse to stop cooking, drain and keep aside.
  2. In a large heavy bottomed pot or wok over medium high heat add 2 -3 Tbsp oil. Add the mushroom and saute a couple of minutes till they soften. Next add the diced onions, bell pepper and cook till they are golden brown and soft. Stir continuously. Add the garlic to the pan and saute for another minute or two, till you can smell the fragrance of the garlic. Add salt to season. Remove all and keep them aside.
  3. In the same pot, melt 4 tbsp butter add the all purpose flour. Keep stirring until light golden. Now add the chicken stock, milk, heavy cream, mozzarella cheese, pepper, salt and lime juice. Simmer to bring to a thick consistency.
  4. Return the cooked spaghetti, sauted mushroom – onion , shredded chicken to the wok, sprinkle the parsley and stir well to combine.
  5. Transfer to a oven proof vessel. Sprinkle generously with the shredded mozzarella. Bake in a pre -heated oven at 350°F or 180 °C for 25 – 30 minutes till the cheese is nicely melted and has turned a little crispy and light brown in colour. Serve hot couple with some dinner rolls or garlic toasts. This is a complete meal by itself.

Notes

This technically can be a one pot meal provided you have access to a Dutch oven where you can cook and bake simultaneously using the same vessel. The unique USP of the Chicken Tetrazzini is that it is enjoyed equally by both children and adults and is also a yummy one meal menu!!!

l. Happy fooding around with the one and only Chicken Tetrazzini.

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