Chicken and Vegetable Tetrazzini

Chicken and Vegitable Tetrazzini

Chicken and Vegitable Tetrazzini

The Chicken Tetrazzini Recipe was originally created in 1908 in San Francisco and named in honor of an opera star, Luisa Tetrazzini.  There have been many versions since then.  This version is my favorite as it incorporates lots of colorful and healthy vegetables and is delicious made with whole grain pasta.

  • 3 c purchased rotisserie chicken or oven- roasted chicken breast meat (about 3 breasts), cut into chunks
  • 8 oz  linguine pasta, broken in half. (you can use either regular or whole grain pasta)
  • 12 oz fresh asparagus, trimmed and cut in 1-inch pieces
  • 8 oz small fresh mushrooms, cut in half
  • 3 sweet peppers, (red, yellow & orange) seeded and cut in 1 inch pieces
  • 2 T butter
  • 1/4 c flour
  • 1/8 t ground black pepper
  • 1  14 oz can chicken broth
  • 3/4 c milk
  • 3/4 c  fontina cheese, shredded
  • 1 T finely shredded lemon peel
  • 2 slices sourdough bread, cut in cubes
  • 1 T olive oil

Cook linguine in dutch oven according to package directions.  Add asparagus the last 2 minutes of cooking. Drain and return to pan. In large skillet cook sweet peppers and mushrooms in hot butter over medium heat for 8-10 min or until veggies are tender, stirring occasionally. Stir the  flour and black pepper into the veggie mixture, over medium heat, until well combined. Add broth and milk all at once.  Cook and stir until thickened and bubbly. Add veggie mixture, chicken pieces, cheese and half the lemon peel to pasta mixture in dutch oven. Toss gently. Spoon pasta mixture into 3-qt (9×13) rectangular baking dish. Toss together bread cubes, olive oil and remaining lemon peel in mixing bowl.  Spread bread cubes evenly on pasta mixture. Bake, uncovered @350 degrees, for 15 minutes or until heated through and bubbly.

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