Chicken Tetrazzini with Asiago Cream Sauce
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
50 mins
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Servings
8
-
Calories
608 kcal
-
Course
Main Course
Chicken Tetrazzini with Asiago Cream Sauce
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This incredibly delicious Chicken Tetrazzini with Asiago Cream Sauce with chicken (or turkey) and linguine (or spaghetti) pasta, is easy to make and is a real crowd-pleaser. It is a great recipe to use up leftover chicken or turkey after a holiday or any day.
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Ingredients
Chicken Tetrazzini
- 12 ounces linguine or spaghetti pasta
- 1/2 cup 8 tablespoons (1 stick) butter
- 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 pound white mushrooms sliced
- 1 large onion finely chopped
- 1 bell pepper finely chopped
- 3 cloves garlic minced
- 3/4 cup sherry
- 3 cups cooked shredded chicken
- 1/3 cup all-purpose flour
- 4 cups half and half
- 1/4 cup Greek yogurt
- 1/2 cup grated Asiago (or parmesan)
- 1/4 cup dried Italian-style breadcrumbs
Instructions
- Prepare the linguine according to package directions. Drain. Set aside.
- Add the shredded chicken to a large mixing bowl.
- Melt 2 tablespoons of butter in a deep large, oven-safe, skillet over medium-high heat. Add the mushrooms to the skillet, and sauté over medium-high heat until the liquid from the mushrooms evaporates about 6-7 minutes.
- Add the onion and bell pepper and cook until they are soft, about 7 minutes. Add the garlic and sauté about 1 minute. Pour in the Sherry and let it cook until the Sherry evaporates. Transfer the vegetable mixture to the bowl with the cooked, shredded chicken. Set aside.
- Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the Half and Half, salt, and pepper. Increase the heat to medium. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 5 minutes. Remove from heat and stir in greek yogurt and half of the shredded asiago cheese.
- Add the vegetables, and linguine to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
- Preheat the oven to 425 degrees F.
- Stir the remaining asiago cheese and breadcrumbs in a small bowl to blend.
- If you don't have an oven-safe skillet, transfer the chicken tetrazzini into a prepared baking dish.
- Sprinkle the cheese and bread crumb mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes. Serve the Chicken Tetrazzini with Asiago Cream sauce while it is still hot.
Nutrition Information
Show Details
Calories
608kcal
(30%)
Carbohydrates
49g
(16%)
Protein
28g
(56%)
Fat
32g
(49%)
Saturated Fat
18g
(90%)
Cholesterol
119mg
(40%)
Sodium
471mg
(20%)
Potassium
651mg
(19%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1319IU
(26%)
Vitamin C
23mg
(26%)
Calcium
242mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Calories | 608kcal | 30% |
| Carbohydrates | 49g | 16% |
| Protein | 28g | 56% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 119mg | 40% |
| Sodium | 471mg | 20% |
| Potassium | 651mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1319IU | 26% |
| Vitamin C | 23mg | 26% |
| Calcium | 242mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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