Recipe

Chicken Tetrazini Recipe

	Tigressa / All my dishes 1 year, 1 month ago This is the dish that everyone loves. It's a hearty italian classic in my book. You'll definitely fall in love with the creamy white wine sauce lusciously poured over a bed of sliced chicken and spaghetti! Prep:45m Cook:15m Servings:6	Tigressa
	chicken hearty italianclassic whitewinesauce chicken mushrooms voletesauce butter cream spaghetti bake

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Ingredients

1 1/2 lbs. chicken breasts

1 lb. spaghetti noodles

1 lb. mushrooms

1 1/2 sticks of butter (salted)

6 cups of chicken stock

8 Tbsp. Wondra (or flour)

1 cup white wine (chardonnay or sauvingnon blanc)

6-8 Tbsp. heavy whipping cream

italian breadcrumbs

parmasean cheese

cracked sea salt & pepper to taste

Directions

Begin by slicing mushrooms and set aside.

Wash the chicken breasts well.

Place chicken breats and stock in large pot and boil for about 20 mins or until cooked thoroughly.

Start water for spaghetti (approx. 10 mins to boil).

Set chicken aside to cool.

Be sure to keep 3 cups of chicken broth for sauce (add later).

In large sauce pan, melt one Tbsp. of butter and saute mushrooms for about 5 mins or until tender, do not over cook; drain excess juice and set aside.

Boil pasta (approx. 10 mins.).

Preheat oven at 350 degrees.

On a medium heat, melt remaining butter in sauce pan.

Add Wondra, stir well, and bring to slight boil.

Quickly add chicken broth and boil until sauce begins to thicken.

Add wine and boil for 1-2 mins more.

Lower heat, add the heaving whipping cream and mushrooms; simmer on low for about 5 mins.

Check seasoning. feel free to add a pinch or two of parmasean to your tastes.

Drain pasta and place in a 13"x9" deep caserole dish; spread evenly.

Sprinkle parmasean over pasta.

Chop cooled chicken breast and place over pasta.

Pour sauce evenly over bed of pasta and chicken.