Spaghetti Tetrazzini (Chicken Mushroom Bake)

My mom used to make turkey tetrazzini when we were growing up and I don’t think I appreciated it as much as I should have. I certainly do now; it’s easy and versatile.

Tetrazzini is a pasta dish with American roots, usually comprised of diced chicken or turkey, seafood, or any non-red meat, served with mushrooms over spaghetti or another simple pasta, with a thickened butter and cream-based sauce. The sauce is often flavored with wine or sherry and vegetables such as onions, celery, and carrots. It is served hot, garnished with lemon or parsley, and topped with almonds and/or parmesan cheese.

Their is some dispute as to how the dish got its name: one theory is that it was named after the famous Italian-born opera star Luisa Tetrazzini. It is widely believed to have been invented around 1908 by Ernest Arbogast, then chef at the Palace Hotel in San Francisco, California, where Tetrazzini was a long-time resident. However, some sources also attribute the origin to the Knickerbocker Hotel in New York City.

This recipe lends itself well to adding and subtracting to your tastes.

1 oz dried Porcini mushrooms (or your favorite)
olive oil
4 boneless skinless chicken thighs, diced (or use 2 large breasts)
salt and black pepper
2 cloves of garlic, peeled and finely sliced
1 cup mixed fresh mushrooms, cleaned and sliced
1 cup white wine
1 lb spaghetti
2 1/4 cups heavy cream
2 cups freshly grated parmesan cheese
Sprig of fresh basil, leaves picked and torn

Preheat oven to 400F.

Soak the porcini mushrooms in boiling water (just enough to cover the mushrooms) for a few minutes.

Season the chicken with salt and pepper and brown on medium high in a large pot drizzled with olive oil.

Strain the porcini, retaining the soaking liquor. Chop mushrooms and add to the pan with the chicken along with the garlic and the mixed mushrooms.

Add the wine and soaking liquid to the pot and reduce heat. Simmer gently until the chicken is cooked through and the wine has reduced slightly.

 Cook the spaghetti just under the required cooking time and drain well.

Add the cream to the pot, bring to a boil and then remove from the heat. Add the spaghetti to the chicken and toss well, add three quarters of the grated parmesan and all of the basil and mix thoroughly.

Transfer to a baking dish, sprinkle on remaining cheese and bake until golden and crispy, about 20-30 minutes.

Serve garnished with fresh basil.

Variation: Use canned mushrooms as a time saver.

Recipe origins unknown, information adapted from wikipedia