Baked Chicken Tetrazzini

Creamy and rich. Left over Thanksgiving or Christmas turkey can be substituted for the chicken.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 16  ounces chicken thighs or 16  ounces chicken breasts
•  stock or  water, for poaching
• 3  tablespoons butter
• 4  tablespoons flour
• 1⁄2 cup white wine
• 1  cup  cream
• 4  teaspoons sherry wine
• 1 (4 ounce) jar  red & green roasted sweet peppers
• 4  ounces bacon, trimmed and diced
• 1  tablespoon butter, extra
• 8  ounces portabella mushrooms, sliced thinly
• 12  ounces  spaghettini
•  olive oil
• 3  tablespoons parmesan cheese (optional)
• 3  tablespoons  breadcrumbs
• 2  tablespoons  roasted  slivered almonds
•  fresh tarragon, chopped

Directions

1. Pre-heat oven to 375°F.
2. Gently poach chicken for 10 to 15 minutes, in water or stock, to just cover.
3. Drain chicken and reserve 1 cup of stock.
4. Cut chicken into bite-sized chunks, and set aside.
5. Melt butter, add flour and cook over gentle heat, stirring, for 2 minutes.
6. Add reserved stock and wine, bring to the boil, stirring, and season to taste with salt and pepper.
7. Add cream and sherry, stir to combine, then add the cooked, diced chicken and drained, diced bell peppers, and set aside.
8. Sauté chopped bacon, and stir gently into chicken mixture.
9. Next, sauté the thinly sliced mushrooms in 1-tablespoon butter until tender, and add to the chicken mixture along with the mushroom juices.
10. Cook spaghetti until tender, and toss with a slurp of olive oil.
11. Turn spaghetti into a shallow, greased, 13" x 9" casserole dish.
12. Pour chicken mixture over pasta, and stir gently to combine.
13. Sprinkle with cheese and breadcrumbs, and bake at 375 deg.
14. F for 30 minutes.
15. Just before serving, scatter almonds over the top, and garnish with chopped tarragon.