Chicken Tetrazzini
Servings 6
Difficulty Intermediate
Total Time 1 hour COOK MODE
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INGREDIENTS
- ½ kg chicken breasts, cubed
- 1750 ml chicken stock
- 250 g penne
- 250 g white mushrooms, sliced
- 40 g butter
- 1 lemon, juiced
- 100 g salted almonds, oven roasted and roughly chopped
- 40 g butter
- 50 g cake flour
- 1 tsp Hinds Spices Southern Grill All in One Seasoning
- Salt and Hinds Spices Pure Black Pepper
- a pinch of nutmeg
- ½ litre cream
- 100 ml white wine (optional)
- 75 g grated cheddar cheese
- 1/4 cup(s) breadcrumbs
- a sprinkle of Hinds Spices Southern Grill All in One Seasoning
METHOD
- Preheat the oven to 180°C.
- Brown the chicken in a little oil then simmer in 1 liter of stock until cooked through, approximately 10 minutes. Remove chicken, season and set aside, keep stock for sauce.
- Bring a pot of water to the boil, add pasta and simmer until just cooked. Drain, refresh and give it a generous coating of oil. Place it in a large greased dish, with the chicken.
- Fry the mushrooms in a little butter until soft and add the Hinds Spices Southern Grill All in One Seasoning, salt, Hinds Black Pepper and lemon juice. Add to the pasta along with the roughly chopped, roasted almonds.
- Melt the butter and stir in the flour, salt, pepper and nutmeg. Remove from the heat and gradually stir in 1.5l chicken stock and the cream. Simmer for 15 minutes, stirring all the time. After 5 minutes add the wine (optional). Adjust seasoning and pour sauce over the pasta. It should be very saucy.
- Sprinkle over the cheese, breadcrumbs and a little more Hinds Spices Southern Grill All in One Seasoning. Bake for 30 minutes, until heated through and golden brown.
