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Quick Chicken Tetrazzini Recipe

Quick Chicken Tetrazzini

Prep Time 15 minutes Cook Time 30 minutes

Tetrazzini is delicious, but can be time-consuming. Using a rotisserie chicken and prepared sauce streamlines prep-time without losing flavor. The classic sauce for tetrazzini is cream and Parmesan based, so I've used an Alfredo sauce to cut down on the time it takes to make this tasty dish.

by Anne Coleman

What you'll need

  • 1 rotisserie chicken -- about 2 1/2 pounds
  • 8 ounces dry linguine, broken in half
  • 1 16oz. jar Alfredo sauce
  • 8 ounces sliced white button mushrooms
  • 1/2 cup white wine
  • 1/3 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • Salt and Pepper to taste

Helpful Tip:

Pre-sliced mushrooms can be bought in most produce departments.

Notes:

Serves 4

Variations:

For picky eaters, leave the mushrooms out. Chicken stock can be used in place of the white wine.

How to make it

  1. Heat oven to 350° F and grease a 2-quart baking dish.
  2. Add linguine to 2 quarts of boiling water.
  3. While pasta is cooking, saute mushrooms in olive oil until golden. Add garlic and cook for 2 minutes longer.
  4. Remove mushrooms and garlic from pan and add white wine. Over medium heat, stir up and browned bits and then add Alfredo sauce. Remove from heat.
  5. Drain pasta and toss with chicken and Alfredo sauce with mushrooms. Pour into the prepared baking dish and sprinkle with Parmesan.
  6. Bake uncovered for 30 minutes or until top is golden.

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