BAKED CHICKEN TETRAZZINI

Baked Chicken Tetrazzini image

Provided by Daydream

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 17

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16 ounces chicken thighs or 16 ounces chicken breasts
stock or water, for poaching
3 tablespoons butter
4 tablespoons flour
1/2 cup white wine
1 cup cream
4 teaspoons sherry wine
1 (4 ounce) jar red & green roasted sweet peppers
4 ounces bacon, trimmed and diced
1 tablespoon butter, extra
8 ounces portabella mushrooms, sliced thinly
12 ounces spaghettini
olive oil
3 tablespoons parmesan cheese (optional)
3 tablespoons breadcrumbs
2 tablespoons roasted slivered almonds
fresh tarragon, chopped

Steps:

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.