Chicken Tetrazzini
400 gm penne
freshly ground salt
olive oil
a good dollop of butter
8-10 button mushrooms, sliced
½ large onion, finely chopped
2 garlic cloves, crushed
2-3 heaped tbsp plain flour
2 cups chicken stock
¼ cup dry sherry
¼ cup thickened cream
grated tasty cheese
3 tbsp freshly grated parmesan
1 cooked chicken, removed from bone, skin removed & cut into pieces
1 tbsp roughly chopped oregano
freshly ground salt
olive oil
a good dollop of butter
8-10 button mushrooms, sliced
½ large onion, finely chopped
2 garlic cloves, crushed
2-3 heaped tbsp plain flour
2 cups chicken stock
¼ cup dry sherry
¼ cup thickened cream
grated tasty cheese
3 tbsp freshly grated parmesan
1 cooked chicken, removed from bone, skin removed & cut into pieces
1 tbsp roughly chopped oregano
Preheat oven to 220°C. Cook pasta in plenty of lightly salted boiling water until just under al dente. Drain and toss in a little oil. Heat butter and 2 tbsp oil in a large pot. Add mushrooms, onion and garlic, and gently saute until softish. Add flour and cook for a few minutes. Then add stock, sherry and cream. Whisk and gently cook for about 10 mins until thickened. Stir in tasty and parmesan cheeses and cook until melted. Then add chicken and oregano, and mix. Place pasta in base of a gratin dish, top with chicken mix and extra grated cheeses. Cook in oven for about 10 mins until cheese is melted and golden.