Chicken Tetrazzini for Two
By Katie LeairdPublished on August 11, 2015
Time
1 hour
Yield
Serves 2
Ingredients
1 slice hearty white sandwich bread, torn into pieces1 tablespoon chopped fresh parsley 1 small garlic clove, minced½ teaspoon grated lemon zest Salt and pepper 1 tablespoon unsalted butter, melted, plus 1 tablespoon unsalted butter7 ounces white mushrooms, trimmed and sliced thin½ cup finely chopped onion 2 ¼ cups chicken broth ½ cup heavy cream 4 ounces spaghetti, broken into thirds1 teaspoon minced fresh thyme 2 ounces Gruyère cheese, shredded (½ cup)½ cup frozen peas 1 tablespoon dry sherry 1 ½ cups shredded rotisserie chicken
Before You Begin
You can use a rasp-style grater to mince the garlic and grate the lemon zest. To contain runaway pieces, wrap the spaghetti in a kitchen towel before you break it. The peas needn’t be defrosted for this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Process bread, parsley, garlic, lemon zest, and 1/8 teaspoon salt in food processor until finely ground, about 15 seconds. Transfer crumbs to bowl and stir in melted butter; set aside.
- Melt remaining 1 tablespoon butter in ovensafe 10-inch skillet over medium heat. Add mushrooms, onion, and 1/4 teaspoon salt and cook until any moisture has evaporated and mushrooms are golden brown, 7 to 9 minutes.
- Stir in broth, cream, pasta, and thyme. Bring to simmer and cook, stirring often, until pasta is just tender and sauce is slightly thickened, about 9 minutes.
- Off heat, stir in Gruyère, peas, and sherry until combined. Stir in chicken until fully incorporated. Season with salt and pepper to taste.
- Sprinkle bread-crumb mixture over top. Transfer skillet to oven and bake until topping is golden brown and casserole is bubbling lightly around edges, about 10 minutes. Let rest for 10 minutes. Serve.
Time
1 hourYield
Serves 2Ingredients
1 slice hearty white sandwich bread, torn into pieces
1 tablespoon chopped fresh parsley
1 small garlic clove, minced
½ teaspoon grated lemon zest
Salt and pepper
1 tablespoon unsalted butter, melted, plus 1 tablespoon unsalted butter
7 ounces white mushrooms, trimmed and sliced thin
½ cup finely chopped onion
2 ¼ cups chicken broth
½ cup heavy cream
4 ounces spaghetti, broken into thirds
1 teaspoon minced fresh thyme
2 ounces Gruyère cheese, shredded (½ cup)
½ cup frozen peas
1 tablespoon dry sherry
1 ½ cups shredded rotisserie chicken
Test Kitchen Techniques
Ingredients
1 slice hearty white sandwich bread, torn into pieces
1 tablespoon chopped fresh parsley
1 small garlic clove, minced
½ teaspoon grated lemon zest
Salt and pepper
1 tablespoon unsalted butter, melted, plus 1 tablespoon unsalted butter
7 ounces white mushrooms, trimmed and sliced thin
½ cup finely chopped onion
2 ¼ cups chicken broth
½ cup heavy cream
4 ounces spaghetti, broken into thirds
1 teaspoon minced fresh thyme
2 ounces Gruyère cheese, shredded (½ cup)
½ cup frozen peas
1 tablespoon dry sherry
1 ½ cups shredded rotisserie chicken
Test Kitchen Techniques
Ingredients
1 slice hearty white sandwich bread, torn into pieces
1 tablespoon chopped fresh parsley
1 small garlic clove, minced
½ teaspoon grated lemon zest
Salt and pepper
1 tablespoon unsalted butter, melted, plus 1 tablespoon unsalted butter
7 ounces white mushrooms, trimmed and sliced thin
½ cup finely chopped onion
2 ¼ cups chicken broth
½ cup heavy cream
4 ounces spaghetti, broken into thirds
1 teaspoon minced fresh thyme
2 ounces Gruyère cheese, shredded (½ cup)
½ cup frozen peas
1 tablespoon dry sherry
1 ½ cups shredded rotisserie chicken
Test Kitchen Techniques
Why This Recipe Works
We kept all the creamy decadence of this retro favorite while shaving off prep time and eliminating extra pots and pans. The whole dish is prepared start to finish in one skillet. Rather than using a béchamel or velouté, we cook the pasta directly in the cream sauce; the released starch from the pasta perfectly thickens the sauce.
Before You Begin
You can use a rasp-style grater to mince the garlic and grate the lemon zest. To contain runaway pieces, wrap the spaghetti in a kitchen towel before you break it. The peas needn’t be defrosted for this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 475 degrees. Process bread, parsley, garlic, lemon zest, and 1/8 teaspoon salt in food processor until finely ground, about 15 seconds. Transfer crumbs to bowl and stir in melted butter; set aside.
- Melt remaining 1 tablespoon butter in ovensafe 10-inch skillet over medium heat. Add mushrooms, onion, and 1/4 teaspoon salt and cook until any moisture has evaporated and mushrooms are golden brown, 7 to 9 minutes.
- Stir in broth, cream, pasta, and thyme. Bring to simmer and cook, stirring often, until pasta is just tender and sauce is slightly thickened, about 9 minutes.
- Off heat, stir in Gruyère, peas, and sherry until combined. Stir in chicken until fully incorporated. Season with salt and pepper to taste.
- Sprinkle bread-crumb mixture over top. Transfer skillet to oven and bake until topping is golden brown and casserole is bubbling lightly around edges, about 10 minutes. Let rest for 10 minutes. Serve.
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