Chicken Tettrazini

This recipe has been contributed by Arpita Dasgupta. Read it in her own words.

This is one of my favorite continental dish & trust me pallavi, I was dying to have this recipe from a long time. I tried all the Google search options & prepared the same BUT FAILED BADLY L L.

However my mashi act as my savior one day. She just came back from her Italy trip & guided me as it was a regular dish there. Try it out, am sure you’ll love this.

Main Ingredient

Chicken- medium size (1.5 kg to 1.8kg) boneless, 4 cups diced(medium size)

450-500 gms of button mushroom (sliced) (only chicken can also serve your purpose of having the dish, who don’t like mushrooms)

For the sauce

Butter: ½ cup (you can take slightly more than half cup even say 1/3^rd cup)

½ cup Flour or Maida.

Chicken stock- 3 cups( remember to remove the fat after you cool the stock)

2/3^rd cup fresh light cream (Easily available at all leading grocery shops)

½ cup celery (nicely chopped)

1/4^th cup Onion ( preferably small onions for better taste- nicely chopped)

Black pepper as per your taste bud.

For Tetrazini

½ packet spaghetti sliced.

450-500 gms of button mushroom (sliced) [mentioned earlier]

4 tablespoon Butter

1/4^th cup Sherry

1 cup parmesan, parmigiano-reggiano cheese (nicely grated)

Preparation

Boil the diced chicken till its tender with half teaspoon salt , 3 part of celery & ½ part of onion. Keep the stock in a separate bowl . Remove the fat from stock after it is cold.

Sauce preparation

Melt butter in low heat, fry with the rest celery, onions till transparent. Add the flour, salt, black pepper & stir until it is well blended. Add 3 cups of chicken stock slowly to the mixture stirring constantly to avoid any formation of lump. Bring to boiling point & boil it till the same is thick enough while stirring constantly. ( for around 2-3 mins) Add cream slowly to the mixture .

Tetrazzini

Break the spaghetti in one to two inch pieces & simmer till tender. Drain the excess water & make it dry completely. Sauté the mushrooms in butter. Season the sauce with sherry.

Take a big shallow baking dish & butter it mercilessly.

Put the spaghetti, pour half sauce over the same. Put in a layer of chicken then mushroom & pour the balance sauce over the same. Top with cheese & bake at 400 degrees until golden brown for about 35-40mins.

Serve with buttered dinner rolls n boiled vegetables( carrot, beans, peas, potato & broccoli, sprinkle some butter n salt for taste)

P.S – Please check your weight before & after having the dish J J J ENJOYYYYYYYY……….. J J Happy Cooking J