Chicken Tetrazzini

There is nothing easier than turning ready-cooked rotisserie chicken into a delectable meal. Combine shredded chicken with a lovely sauce to make this quick pasta dish.

RECIPE INFO

Serves 6-8

Preparation Time
min

Cook time
min

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INGREDIENTS

  • 15ml oil
  • 250g streaky bacon, chopped
  • 1 red onion, chopped
  • 10ml chopped garlic
  • 250g mushrooms, sliced
  • 1 red pepper, diced
  • 60g butter
  • 60ml flour
  • 250ml milk
  • 250ml chicken stock
  • 60ml sherry (optional)
  • salt and pepper
  • 750ml shredded chicken
  • 300g linguini pasta
  • 60ml grated Parmesan cheese

METHOD

Heat the oil and fry the bacon for 2-3 minutes. Add the onion, garlic, mushrooms and pepper and fry until soft. Set aside.  In a pot, melt the butter and stir in the flour. Gradually add milk and stock, stirring, until the mixture boils and thickens.

Add the sherry and season to taste. Add the chicken and the bacon mixture.

Boil the pasta until al dente, drain and combine with the chicken mixture. Pour the mixture into an ovenproof dish and sprinkle with the Parmesan cheese.

Bake at 180°C for 15-20 minutes until cheese is melted and golden.

Image and recipe courtesy of Angela Day.

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