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Tetrazzini Pasta Supper

Fettuccine.Inn's picture
Ingredients
  Salted water 6 Quart
  Pasta 16 Ounce (1 Package, Tubular, Such As Ziti Or Penne)
  Butter/Margarine 2 Tablespoon
  Scallions 3 , minced
  Garlic 2 Clove (10 gm), minced
  Shiitake mushrooms/Fresh domestic mushrooms, sliced 1 Pound, stems removed and caps sliced
  Dry sherry 3 Tablespoon
  Dried tarragon leaves 1⁄2 Teaspoon
  Ground black pepper To Taste
  Coarsely chopped cooked chicken/Turkey 3 Cup (48 tbs)
  Part skim ricotta cheese 1 1⁄2 Cup (24 tbs)
  Freshly grated parmesan cheese 3⁄4 Cup (12 tbs)
  Salt To Taste
Directions

GETTING READY
1) Use a large saucepan to boil water over high heat.
2) Follow the package direction to cook pasta until tender.
3) Drain water by reserving 1 cup from pasta.
4) Use a large serving bowl, to place the pasta.

MAKING
5) In a large skillet, melt butter over low heat.
6) Sauté scallions and garlic to cook for about 1 minute or until tender, stirring constantly.
7) Increase the heat and cook mushrooms, sherry, tarragon and 1/4 teaspoon each salt and pepper.
8) Cook for 5 minutes or until the liquid gets evaporated and mushrooms get browned, by constant stirring.
9) Place chicken to cook another minute longer or until heated through.

FINALIZING
10) In a small bowl, add ricotta and Parmesan cheeses with about 1/3 cup reserved hot cooking water.

SERVING
11) Place the warm chicken mixture over hot pasta. Spread the cheese mixture on top to toss. Season with additional salt and pepper; serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Pasta
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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