Skillet Chicken Tetrazzini
I’ve always had a soft spot for Chicken Tetrazzini. When I was in college, my grandma would bring me a big meal after our home volleyball games and usually there would be a whole pan of this stuff included, just for me. (Along with chocolate pie and cinnamon apples…more of my favorites. Cinnamon Apples is just this before the apples are mashed. So good.) And what was so awesome, even though I didn’t realize it then, that because I had to work out hours upon hours every day, I didn’t think twice about eating all this food. Nowadays, that’s an entirely different story.
For the record, I completely dislike having to think about what kind of food I enjoy. Eating healthy totally stinks. And I’m not at all happy that I didn’t make cookies today for my family because I was worried about how many I’d eat. What a lame way to live. Ugh.
Anyways, if God blesses me with grandchildren someday, that is exactly the kind of grandma I want to be. My grandkids are gonna get whole pans of their favorite dishes, whole pies, huge batches of cookies, whatever they absolutely love, just for them when they’re away at school. Because there’s not much better than amazing home-cooked food that reminds you of your childhood in college. Amen.
Oh, I’ll do the same thing for my own kiddos too. Just in case you were wondering about their well-being. I promise, I didn’t forget them.
Okay, back to Chicken Tetrazzini. I’ve been making a version of it for years, but it takes a good hour and a half (at least) and uses canned soups, which I’m unfortunately losing a taste for, so I haven’t made it for some time. But when I saw this recipe in the Dierberg’s magazine, I couldn’t resist. What I love about this skillet variety…for starters, it’s start to finish on the table in 30 minutes. There are no cans involved in the making of this dish. And my favorite, after every bite my 2-year-old little guy took, he said, “Mmm, weely good, Mommy, weely good.” He even got seconds, which is saying something since most of the time it’s a struggle to even keep him at the table. I loved it too. So much so we’re having it again for dinner tonight.
Skillet Chicken Tetrazzini
recipe adapted from Everybody Cooks, September 2011
- Cook Time: 30 minutes.
- Ready in 30 Minutes.
- Makes: 4 Servings
- 2 tablespoons butter
- 4 ounces (half of a package) sliced mushrooms
- 2 cloves garlic, minced
- 1 can (14 ounces) reduced-sodium chicken broth
- 1 cup water
- 8 ounces spaghetti, broken in half
- 2 cups cooked and diced chicken breast
- 1 to 1 1/2 cups half-and-half, at room temperature
- 1/4 cup white wine
- 1/4 cup grated Parmesan cheese, divided
- 1 tablespoon fresh parsley, chopped
- salt and pepper, to taste
- In a large skillet, melt butter over medium-high heat. Add mushrooms and garlic; cook, stirring occasionally, until mushrooms are lightly browned, about 4 minutes. Add broth and water; bring to a boil. Stir in spaghetti. Reduce heat, cover, and simmer until most of the liquid is absorbed, about 10 minutes.
- Stir in chicken, half-and-half and wine. Season with salt and pepper. Cook, stirring occasionally, until pasta is al dente and sauce is slightly thickened, about 5 minutes. Remove from heat; stir in Parmesan and parsley. Serve immediately.