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Pollo alla Tetrazzini copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Ingredients
- 1. tablespoon of softened butter
- 1 onion cut in thin strips
- 2 cloves of finely chopped garlic
- 3 cups of finely chopped fresh mushrooms
- ½ tsp of salt, pepper, thyme, rosemary
- 1 pinch of cayenne (hot) pepper
- ¼ cup of flour
- 2 cups of milk
- 1 ½ cups of chicken broth
- ½ cup of dry white wine
- 1 lb of short pasta-penne, rigatoni
- 4 cups of chicken or turkey cut into strips
- 1 tsp of freshly chopped parsley
- ¼ cup of freshly grated parmigiano-reggiano cheese.
- Topping:
- 1 tblsp of butter
- 1 clove of garlic chopped finely
- 1 cup of fine, plain breadcrumbs
- 2 tsps of freshly chopped parsley
- 2 tsps of chopped almonds or hazelnuts
- 2 tsps of parmiginao-reggiano cheese
Directions
- In a non-stick or heavy sauté pan, melt butter. Place in chopped garlic, onion and when they begin to become golden (careful not to burn) add in mushrooms, thyme and rosemary, let all of the liquid of the mushrooms absorb and dissipate (a few minutes).
- Add in the flour and cook for about 1 minute, stirring with wooden spoon. Slowly add in the milk, carefully stirring with wooden spoon, so as not to burn mixture. The n add in broth and wine a little at a time, all the time stirring. Continue cooking until sauce becomes thick and creamy and just until mixture begins to boil.
- Quickly remove from heat before it begins to boil. Cook pasta till al dente. Add in chicken or turkey strips to the sauce, also add in fresh parsley and parmigiano cheese. Drain pasta. While pasta is hot place in sauce and toss.
- Place this in a casserole dish. Preheat oven for 375. For the topping. In a small pan, melt butter at low heat, place in garlic and let brown. Add in breadcrumbs, fresh parsley and ptarmigan cheese. Mix well. Place this on top of casserole and bake for 30 minutes or until top is brown, or a t last 2 minutes place under broiler to brown.
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