DifficultyIntermediateYields6 ServingsTotal Time1 hr
PK 211028 A7RIII 09750 Edit

Ingredients

 500 g chicken breasts, cubed
 1750 ml (7 cups) 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 (5ml) Hinds Spices Southern Grill All in One Seasoning
 Salt and Hinds Spices Pure Black Pepper
 a pinch of nutmeg
 500 ml (2 cups) cream
 100 ml white wine (optional)
 75 g grated cheddar cheese
 ¼ cup breadcrumbs
 Extra Hinds Spices Southern Grill All in One Seasoning, for sprinkling

Method

1

1. Preheat the oven to 180°C.

2

2. 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.

3

3. 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.

4

4. 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.

5

5. 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.

6

5. 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.

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Ingredients

 500 g chicken breasts, cubed
 1750 ml (7 cups) 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 (5ml) Hinds Spices Southern Grill All in One Seasoning
 Salt and Hinds Spices Pure Black Pepper
 a pinch of nutmeg
 500 ml (2 cups) cream
 100 ml white wine (optional)
 75 g grated cheddar cheese
 ¼ cup breadcrumbs
 Extra Hinds Spices Southern Grill All in One Seasoning, for sprinkling

Directions

1

1. Preheat the oven to 180°C.

2

2. 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.

3

3. 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.

4

4. 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.

5

5. 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.

6

5. 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.

Chicken Tetrazzini
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