National Noodle Day | Chicken Tetrazzini
My favorite weekends are the ones involving family. My husband and I visited our favorite restaurant in Tampa, Piquant, for brunch and I had the Asiago Flatbread, a dish that I basically destroyed before I had a chance to take a picture of the masterpiece.
Yesterday my husband and I went to Thai Temple in the morning for a noodle bowl and some pad thai with our neighbor, followed by an early dinner at my grandfather’s house for our bi-monthly family pasta dinner.
There was also some cooking involved, since one can never forget about the national food holidays, I finally finished reading Anna Karenin (900+ pages is no joke), I started reading Wild, and did lots of dishes followed by laying on the couch.
A family weekend also means that when my mom calls me and says she is making Chicken Tetrazzini and Key Lime Cake for dinner and do I want to come over, I give a definite yes and then I take the recipes and feature them for national food holidays. Today I’m showing the Chicken Tetrazzini and on National Cake Day (November 26), I’ll have the Key Lime Cake recipe!
Now, Mom, I have to call you out for a quick second. My mom was going to use jarred alfredo sauce and I about died. I get it – alfredo sauce from the jar is just easy, but to be fair, my mom didn’t realize how simple homemade alfredo sauce is…and now any dish involving alfredo sauce will never be the same for her and my job was done.
I do like teaching somebody something new about food, whether it’s how to chop an onion in an efficient and proper way, or like making homemade alfredo sauce that changes the entire dish with just five ingredients. As good as this chicken tetrazzini dish would’ve been anyway, it’s made even better with the sauce. Cooking with my mom is always a fun time.
- 5 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 10 ounce baby bella sliced mushrooms
- Homemade alfredo sauce (recipe below)
- 1/4 cup chicken broth
- 2 Tbsp dry sherry
- 1 red sweet pepper, chopped
- 1/2 yellow onion, chopped
- 1/2 tsp parsley
- 1/2 tsp ground nutmeg
- 1/2 tsp pepper
- 1 pound (16 ounces) pasta
- 1 1/3 cup grated Parmesan cheese
- Green onion, sliced thin
- 1/2 cup butter
- 2 cups heavy cream
- 2 cloves garlic, minced
- 3 cups grated Parmesan cheese
- 1/2 cup fresh parsley, chopped
- In a medium saucepan over medium-low heat, melt the butter. Add cream and simmer for 5 minutes. Add garlic and cheese, whisking to combine and heat through. Stir in parsley.
- In a slow cooker set over low, combine all ingredients except for the Parmesan cheese and green onion slices. Cook on low for 6 hours.
- Toward the end of the 6 hours, cook spaghetti and drain. Stir Parmesan cheese through the chicken mixture. Serve over spaghetti and top with sliced green onions.