Baked Chicken Tetrazzini

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READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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