Prep 30 mins
Cook 15 mins
The original dish was created in 1908 in San Francisco in honor of opera star Luisa Tetrazzini. There is a cooling and standing time of a total of 10 minutes. This was found in Better Homes and Gardens, May 2007 edition. This is so delicious and such great comfort food! Use both red & yellow peppers, they make it taste wonderful!
- 1 store-bought rotisserie-cooked chicken
- 8 ounces dried spaghetti or 8 ounces linguine, broken in half
- 12 ounces fresh asparagus, trimmed and cut into 1-inch pieces
- 8 ounces small whole fresh button mushrooms
- 3 medium red peppers (or both mixed) or 3 medium yellow sweet peppers, seeded and cut into 1-inch pieces (or both mixed)
- 2 tablespoons butter
- 1⁄4 cup all-purpose flour
- 1⁄8 teaspoon black pepper
- 1 (14 ounce) can chicken broth
- 3⁄4 cup milk
- 1⁄2 cup shredded swiss cheese (2 oz.)
- 1 tablespoon finely shredded lemon peel
- 2 slices sourdough bread, cut into cubes (about 1-1/2 cups)
- 1 tablespoon olive oil
- 2 tablespoons snipped fresh parsley
- Preheat oven to 350ºF.
- Remove meat from chicken; discard bones.
- Cut chicken pieces in chunks to equal 3 cups.
- Save remaining chicken for another use.
- In Dutch oven cook spaghetti according to package directions.
- Add asparagus the last 1 minute of cooking.
- Return to pan.
- Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally.
- Stir in flour and black pepper until well combined.
- Add broth and milk all at once.
- Cook and stir until thickened and bubbly.
- Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture in Dutch oven.
- Toss gently to coat.
- Spoon pasta mixture into 3-quart rectangular baking dish.
- In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel.
- Spread bread cube mixture on pasta mixture.
- Bake, uncovered, for 15 minutes or until heated through.
- Let stand for 5 minutes before serving.
- Sprinkle with parsley before serving.
Soooo good! I also did not use the bread crumb topping, but will try it next time. I added a chopped shallot with the peppers and mushrooms. Next time I am going to add peas, too. My family voted this one a keeper!
Just changed from a pea and carrot tetrazzini girl into this red bell pepper one. Way better!
My husband after coming in at 10:30 tired and hungry, said boy this is better than that Chicken Voila you cook. It is one of the best recipes I have made and so easy. I did however, make a 1/2 size portion, and cook it about 30 minutes at 350 degrees. I did not wait for the roux and milk mix to come to a boil. It thickened up well and I did not add the bread crumb topping. When Hubby got ready for work this morning, he asked is there any of the chicken stuff from last night for my lunch? You betcha. I am going to make this again and again. Great for using fresh asparagus.